Table 2.
The inhibition zones obtained testing the selected bacterial strains against the assayed EOs.
| Bacterial Strains | |||
|---|---|---|---|
| Staphylococcus aureus | Staphylococcus pseudointermedius | Pseudomonas aeruginosa | |
| Essential Oils | |||
| M SD | M SD | M SD | |
| Anthemis nobilis | 0.0 ± 0.0 | 0.0 ± 0.0 | 0.0 ± 0.0 |
| Illicium verum | 0.0 ± 0.0 | 0.0 ± 0.0 | 0.0 ± 0.0 |
| Lavandula hybrida | 0.0 ± 0.0 | 0.0 ± 0.0 | 0.0 ± 0.0 |
| Litsea cubeba | 0.0 ± 0.0 | 0.0 ± 0.0 | 0.0 ± 0.0 |
| Ocimum basilicum | 0.0 ± 0.0 | 7.0 ± 0.0 1 | 8.0 ± 0.0 2 |
| Origanum vulgare | 13.3 ± 0.6 3 | 17.3 ± 0.6 4 | 0.0 ± 0.0 |
| Rosmarinus officinalis | 0.0 ± 0.0 | 0.0 ± 0.0 | 7.0 ± 0.0 5 |
| Salvia sclarea | 0.0 ± 0.0 | 14.3 ± 0.6 6 | 8.0 ± 0.0 7 |
| Thymus vulgaris | 8.3 ± 0.6 8 | 0.0 ± 0.0 | 0.0 ± 0.0 |
Legend: M: mean expressed in mm; MIC: minimum inhibitory concentration; SD: standard deviation. 1 MIC: 18.34 µg/µL; 2 MIC: 18.34 µg/µL; 3 MIC: 2.36 µg/µL; 4 MIC: 1.18 µg/µL; 5 MIC: 18.28 µg/µL; 6 MIC: 2.23 µg/µL; 7 MIC: 17.86 µg/µL; 8 MIC: 18.73 µg/µL.