Bacterial susceptibility to and chemical composition of essential oils from Thymus kotschyanus and Thymus persicus.

@article{Rasooli2003BacterialST,
  title={Bacterial susceptibility to and chemical composition of essential oils from Thymus kotschyanus and Thymus persicus.},
  author={Iraj Rasooli and S. A. Mirmostafa},
  journal={Journal of agricultural and food chemistry},
  year={2003},
  volume={51 8},
  pages={
          2200-5
        }
}
Susceptibility of Escherichia coli, Staphylococcus aureus, Bacillus subtilis, Klebsiella pneumonia, and Pseudomonas aeroginosa to the essential oils extracted from two varieties of Thyme, i.e., Thymus kotschyanus Boiss. and Hohen. and Thymus persicus L. at preflowering and flowering stages were studied. The disk diffusion method was used to evaluate the zone of microbial growth inhibition at various concentrations of the oils. Minimal inhibitory concentration and minimal bactericidal… CONTINUE READING

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