Table 2.
The minimum inhibitory concentration (MIC) of Trachyspermum ammi and propolis ethanolic extract on Escherichia coli, Salmonella typhimurium, Listeria monocytogenes, Bacillus cereus and Staphylococcus aureus (µg mL-1) separately and combinatorial approaches determined using microdilution method
| Microorganism | MIC T. ammi essential oil | MIC PEE | T. ammi essential oil/PEE | Combination effect | FIC index |
|---|---|---|---|---|---|
| Escherichia coli | 500 | 6000 | 125 + 2000/250 + 1000 | Synergistic | 0.63 |
| Salmonella typhimurium | 500 | 6000 | 62.50 + 4000/125 + 2000 | Synergistic | 0.65 |
| Listeria monocytogenes | 500 | 500 | 250 + 500/250 + 62.50/125 + 250 | Synergistic | 0.69 |
| Bacillus cereus | 500 | 500 | 250 + 62.50/62.50 + 125 | Synergistic | 0.50 |
| Staphylococcus aureus | 500 | 1000 | 250 + 125/125 + 250 | Synergistic | 0.56 |
MIC: minimum inhibitory concentration; FIC: Fractional inhibitory concentration; PEE: propolis ethanolic extract.