Table 3.
Antibacterial activity of essential oils and components towards selected bacteria
| Bacteria | MIC (μg/mL) | MBC (μg/mL) | FICI | ||||
|---|---|---|---|---|---|---|---|
| EO | Thymol | Carvacrol | EO | Thymol | Carvacrol | ||
| Escherichia coli | 750 | 187.5 | 375 | 1500 | 375 | 750 | 0.5 |
| Clostridium perfringens | 750 | 375 | 375 | 1500 | 750 | 750 | 0.5 |
| Salmonella Typhimurium | 750 | 375 | 375 | 1500 | 750 | 750 | 0.5 |
| Salmonella Enteritidis | 750 | 750 | 187.5 | 1500 | 1500 | 750 | 1.0 |
| Salmonella Pullorum | 750 | 375 | 375 | 1500 | 750 | 750 | 0.5 |
| Lactobacillus acidophilus | 3000 | 1500 | 1500 | 3000 | 3000 | 3000 | 1.0 |
| Lactobacillus reuteri | 3000 | 1500 | 1500 | 3000 | 3000 | 3000 | 1.0 |
| Lactobacillus salivarius | 3000 | 1500 | 1500 | 3000 | 3000 | 3000 | 1.0 |
MIC, the minimum inhibitory concentration; MBC, the minimal bactericidal concentration; EO, essential oil contained 25 % thymol and 25 % carvacrol as active components; FICI, fractional inhibitory concentration index