TABLE 5.
Influence of pH on MBCs of four different essential oils after 1 h of incubationa
| Essential oil | Mean MBC (g/liter) at 1 h
|
||
|---|---|---|---|
| pH 7.4 without urea | pH 4.0 without urea | pH 4.0 with urea | |
| Carrot seed | 0.75 | 0.13 | 0.50 |
| Lemongrass | 1.00 | 0.13 | 0.50 |
| White grapefruit | 1.00 | 0.25 | 0.50 |
a
H. pylori P1 cells were incubated with different dilutions of the essential oil at pH 7.4 and pH 4.0 in the absence and the presence of 10 mM urea. Cell viability was assessed after 1 h by plating and counting the number of CFU. The results are expressed as mean values (n = 2 or 3).