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Food Control
Vol.
25, No. 1, 2012; Pages: 110 - 116

In vitro control of multiplication of some food-associated bacteria by thyme, rosemary and sage isolates

Jasna Ivanovic, Dusan Misic, Irena Zizovic, Mihailo Ristic

Department of Organic Chemical Technology, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia.
Abstract

Antibacterial activity of thyme, rosemary and sage isolates obtained by supercritical fluid extraction and hydrodistillation was investigated on Geobacillus stearotermophillus, Bacillus cereus, Bacillus subtilis var. niger, Enterococcus faecium, Salmonella enteritidis and Escherichia coli strains. Bacillus species were the most susceptible to all tested isolates. The thyme isolates showed the strongest antibacterial activity against tested bacteria with MIC values of 40–640 μg/ml, followed by rosemary (MIC = 320–1280 μg/ml) and sage (MIC = 160–2560 μg/ml) isolates. Therefore, the antibacterial activity of the most abundant components found in the thyme isolates, thymol, p-cymene and their mixture was investigated as well. The thyme isolates, especially supercritical extract, showed stronger antibacterial activity against Bacillus strains compared to the single components and their mixture, which indicated synergetic effect of the other components. Results of this study indicated thyme as a valuable source of natural antibacterial agents and supercritical fluid extraction as an efficient isolation method.

Keywords: Natural antibacterial agents; Supercritical fluid extraction; Essential oils; Thymus vulgaris


 

 

 
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