Table 2.
Antibacterial Activity of Essential Oil Against Selected Bacterial Strains
|
Bacterial strain |
Inhibition zone (mm) |
|||
|---|---|---|---|---|
| CON+ | EVS (d 1/16) | LVS (d 1/16) | FS (d 1/16) | |
|
Escherichia coli ATCC 8739 G(−) |
14±0.5 |
22±2.0 |
18±0.5 |
23±2.6 |
|
Salmonella typhimurium ATCC 14028 G(−) |
15±0.5 |
20±0.0 |
15±0.5 |
22.5±1.8 |
| Ampicillin-resistant Pseudomonas aeruginosa (NCTC 10418) G(−) |
30±0.5 |
9±0.5 |
9±1.1 |
9±0.2 |
|
Staphylococus aureus ATCC 6538 G(+) |
30±0.0 |
19±1.0 |
15±0.5 |
19±1.0 |
| Bacillus subtilis G(+) | 40±1.1 | 36±1.5 | 21±1.0 | 26±2.0 |
Values are expressed as mean±standard deviation of inhibition zone diameter (mm) for different growth stages of EO against selected microbial strains. Antibiotic: ampicillin (E. coli, S. typhimurium, S. aureus, B. subtilis) and gentamicin (P. aeruginosa).
CON+, positive control; G(−), Gram-negative; G(+) Gram-positive; EO, essential oil.