Table 5.
Minimum inhibitory concentration (MIC) and minimum lethal concentration (MLC) values of the essential oils of Allium sativum, Rosmarinus officinalis, and Salvia officinalis against Escherichia coli, Bacillus subtilis, Streptococcus aureus, Candida albicans, and Salmonella enterica microbial strains.
| Microorganism | A. sativum | R. officinalis | S. officinalis | |||
|---|---|---|---|---|---|---|
| MIC | MLC | MIC | MLC | MIC | MLC | |
| E. coli | 1.25 a | 1.25 | 2.50 | 2.50 | 5.00 | 5.00 |
| B. subtilis | <0.63 | <0.63 | 1.25 | 2.50 | <0.63 | <0.63 |
| S. aureus | <0.63 | <0.63 | 2.50 | 5.00 | <0.63 | <0.63 |
| C. albicans | 1.25 | 5.00 | 1.25 | 1.25 | >10.00 | >10.00 |
| P. aeruginosa | 1.25 | 1.25 | 2.50 | 2.50 | <0.63 | <0.63 |
| S. enterica | 10.00 | 10.00 | >10.00 | >10.00 | >10.00 | >10.00 |
a, Values are given as μL mL−1.