Table 5.
Antibacterial activity of essential oils obtained by hydrodistillation (HD) and microwave‐assisted extraction (MAE) of Thymus vulgaris and Thymbra spicata tested using the disk diffusion method (mm)
| Bacterial species | Thymus vulgaris a (mm) | Thymbra spicata a (mm) | ||
|---|---|---|---|---|
| HDa | MAEa | HDa | MAEa | |
| Bacillus cereus NRRL B3711 | 27b ± 1.12 | 31.5a ± 1.30 | 24.5b ± 1.48 | 24.5b ± 0.83 |
| Staphylococcus aureus ATCC 9144 | 24.5c ± 2.96 | 29b ± 2.24 | 24c ± 1.42 | 35a ± 1.00 |
| Staphylococcus epidermidis ATCC 12228 | 27b ± 1.00 | 30a ± 1.42 | 21c ± 2.24 | 23c ± 1.00 |
| Escherichia coli ATCC 25922 | 14.5b ± 0.87 | 15b ± 1.00 | 19a ± 2.24 | 13b ± 2.24 |
| Salmonella enteritidis ATCC 13076 | 13.5b ± 0.87 | 21.5a ± 1.66 | 19a ± 1.42 | 14.5b ± 0.87 |
| Salmonella typhimurium ATCC 14028 | 13.5a ± 0.87 | 14.5a ± 1.66 | 14a ± 1.42 | 11b ± 1.00 |
Mean ± SD (n = 2).
a
Different letters in the same row denote a significant difference, LSD Fisher's test (p < 0.05).