Study on the Antimicrobial activity and Minimum Inhibitory Concentration of Essential Oils of Spices

@inproceedings{Babu2011StudyOT,
  title={Study on the Antimicrobial activity and Minimum Inhibitory Concentration of Essential Oils of Spices},
  author={A. Jagadeesh Babu and A. Rupa Sundari and J. Indumathi and R. V. N. Srujan and Macharla Sravanthi},
  year={2011}
}
Antibacterial activity and minimum inhibitory concentration (MIC) of essential oils of garlic, clove and cinnamon were estimated by using various bacterial pathogens. Among the bacterial pathogens tested against essential oil of garlic, Staphylococcus aureus was found to be highly sensitive followed by E.coli. L.monocytogenes and S.pyogenes were found to be less sensitive. The essential oil of clove was found to be most active against S.aureus followed by E. coli. B.cereus and C. jejuni. The… CONTINUE READING