African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5227

Full Length Research Paper

Effects of thyme (Thymus vulgaris L.) and rosemary (Rosmarinus officinalis L.) essential oils on growth of Brochothrix thermosphacta

Agnieszka Nowak1*, Danuta Kalemba2, Malgorzata Piotrowska1 and Agata Czyżowska1
1Institute of Fermentation Technology and Microbiology, Technical University of Lodz, Wolczanska 171/173, 90-924 Lodz, Poland. 2Institute of General Food Chemistry, Technical University of Lodz, Stefanowskiego 4/10, 90-924 Lodz, Poland.
Email: [email protected]

  •  Accepted: 17 June 2013
  •  Published: 25 June 2013

Abstract

The objective of the study was to investigate the chemical composition of Polish rosemary and thyme oils and to quantify the effects of these oils against Brochothrix thermosphacta. The major constituents of the thyme oil investigated were monoterpenes: thymol (29.4%) and p-cymene (21.6%). The rosemary oil represents 1,8-cineole chemotype (1,8-cineole 27.6%, limonene 13.5% and β-pinene 13.0%). The minimum inhibitory concentration (MIC) of thyme oil for B. thermosphacta is 0.05% and that of rosemary oil 0.5%. MIC values are not dependent on the temperature of the cultures or B. thermosphacta strain. However, the most significant influence of both oils on B. thermosphacta growth was observed at 4°C than at 25°C.

 

Key words: Brochothrix thermosphacta, thyme oil, rosemary oil.

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This article is published under the terms of the Creative Commons Attribution License 4.0

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