Research Article

Chemical Composition, Antioxidant and Antimicrobial Activities of Thymus capitata Essential Oil with Its Preservative Effect against Listeria monocytogenes Inoculated in Minced Beef Meat

Table 3

Antibacterial activity of essential oil from Thymus capitata, using paper disc-diffusion method and microdilution test.

StrainsDisc-diffusion method (DD)MIC
Thymbra capitata (L.)AntibioticsThymbra capitata (L.)
ab

Pseudomonas aeruginosa ATCC 27853 23211210
Pseudomonas aeruginosa ATCC 9027 15191320
Pseudomonas aeruginosa (clinical isolate) 17221620
Escherichia coli ATCC 25922 70NA122.5
Enterococcus faecalisATCC 11700 6020142.5
Enterobacter cloacae ATCC 13097 8018135
Salmonella typhimurium ATCC 14028 5022152.5
Salmonella enteritidis ATCC 502 8021135
Salmonella salamae ATCC 6633 7522155
Salmonella anatum (food isolate) 8020182.5
Shigella flexneri ATCC 29903 8018152.5
Shigella sonnei (clinical isolate) 8020141.25
Staphylococcus aureus ATCC 2592 2020225
Staphylococcus aureus ATCC 6538 7523NT0.32
Streptococcus pyogenes ATCC 12344 7521NT2.5
Listeria monocytogenes ATCC 19118 7023165
Morganella morganii (clinical isolate) 75NTNT1.25
Klebsiella oxytoca (clinical isolate) 7021152.5
Vibrio cholerae (clinical isolate) 80NTNT 0.63
Yersinia enterocolitica ATCC 23715 80NTNT10
Proteus mirabilis ATCC 29906 45NTNT5
Bacillus cereus ATCC 117685020160.63
Bacillus cereus (food isolate) 80NANA1.25
Bacillus subtilis (food isolate) 7027155

(3) Disc-diffusion method. Inhibition zone in diameter around the discs impregnated with 12  L of essential oil. The diameter (9 mm) of the disc is included.
MIC: minimal inhibitory concentration; values given as mg/mL for the essential oils.
a: Chloramphenicol (30  g/ L); b: streptomycin B (10  g/ L); NT: not tested; NA: not active.