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. 2022 Dec 10;10(12):2446. doi: 10.3390/microorganisms10122446

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© 2022 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Comparative analysis of in vitro antimicrobial effects of thyme and cloves essential oils, individually used and in binary combination (1:1 ratio), evaluated with agar well diffusion method and with disk volatilization method against Escherichia coli (A) and Staphylococcus aureus (B) food isolates. The inhibition zone (in mm) is reported as mean value from triplicate assays ± standard deviation, performed using the same volume (20 µL) of each tested antibacterial agent. Statistical significance was examined by two-way ANOVA test, with Tukey’s correction (p < 0.05). Asterisks indicate the statistical significance between selected groups (**** p < 0.0001). Letters (a, b, c, d, e) are used for multiple comparisons between bars. Different letters indicate significant differences; bars with no significant differences receive the same letter. MDIZ, mean diameter of the inhibition zone. MDIZ, mean diameter of the inhibition zone; thy-EO, thyme essential oil; cl-EO, cloves essential oil.