Antibacterial efficiency of Finnish spice essential oils against pathogenic and spoilage bacteria.
The antibacterial properties of 13 essential oils, derived from spices grown in Finland, were examined with an agar diffusion method against 12 bacterial strains. The organisms tested included both spoilage and pathogenic bacteria. The gram-positive bacteria appeared to be more sensitive than the gram-negative organisms, Clostridium botulinum and Clostridium perfringens being the most sensitive. Oregano, savory, and thyme showed the broadest antibacterial activity by distinctly inhibiting the growth of all the organisms tested. By gas chromatography-mass spectrometry analysis, differences were noted in the composition of oregano and thyme oils in comparison to previous reports.
Nevas
Mari
M
Department of Food and Environmental Hygiene, Faculty of Veterinary Medicine, 00014 University of Helsinki, Finland. mari.nevas@helsinki.fi
Korhonen
Anna-Riitta
AR
Lindström
Miia
M
Turkki
Pekka
P
Korkeala
Hannu
H
D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D005387:Finland; D005516:Food Microbiology; D008401:Gas Chromatography-Mass Spectrometry; D006090:Gram-Negative Bacteria / Q000187:drug effects* / Q000254:growth & development; D006094:Gram-Positive Bacteria / Q000187:drug effects* / Q000254:growth & development; D005779:Immunodiffusion; D008826:Microbial Sensitivity Tests; D009822:Oils, Volatile / Q000737:chemistry / Q000494:pharmacology*; D017365:Spices
D000900:Anti-Bacterial Agents; D009822:Oils, Volatile