Table 9.
Antibacterial and antifungal activities of basil.
| Type of Samples | Bacteria and Fungi | Main Results | Reference |
|---|---|---|---|
| EO from aerial parts of basil | S. aureus, E. coli, B. subtilis, Pasteurella multocida, A. niger, Mucor mucedo, F. solani, Botryodiplodia theobromae, R. solani | All the tested microorganisms were sensitive to EOs of basil. | [113] |
| Chloroform, acetone and methanol extracts of basil | E. gallinarum, E. faecalis, B. subtilis, E. coli, Shigella sp., S. pyogenes, S. aureus, L. monocytogenes, P. aeruginosa, S. cerevisiae, C. albicans, C. crusei | The methanol extract inhibited P. aeruginosa, Shigella sp., L. monocytogenes, S. aureus, and two strains of E. coli. | [114] |
| Basil extracts | Fusarium oxysporum, Fusarium proliferatum, Fusarium subglutinans, Fusarium verticillioides | At the concentration of 1.50% v/v, basil extract completely inhibited Fusarium spp. tested. | [115] |
| EOs from 12 cumin cultivars | B. cereus, M. flavus, S. aureus, E. faecalis, E. coli, P. aeruginosa, S. typhimurium, L. monocytogenes, 7 fungi, Aspergillus fumigatus, A. niger, A. versicolor, Aspergillus ochraceus, Penicillium funiculosum, Penicillium ochrochloron, Trichoderma viride | MICs of basil EOs ranged from 0.009 to 23.48 μg/mL for bacteria and 0.08–5.00 μg/mL for fungi. | [116] |
| 7 spice EOs | A. flavus | Basil EO completely inhibited A. flavus at 150 μL/100 mL. | [117] |
| 8 spice EOs | Histamine-producing bacteria including M. morganii | Basil EO inhibited M. morganii with the MIC of 2.39 mg/mL. | [17] |