Research Article
Chemical Composition and Antimicrobial Activities of Essential Oils from Nepeta cataria L. against Common Causes of Food-Borne Infections
Table 2
Antimicrobial activity (MIC and MBC) of essential oils distilled from N. cataria’s stages against food-borne pathogens.
| | | Stage 1 | Stage 2 | Stage 3 | |
Bacteria (number of strains) | MICa (L/mL) | MMCb (L/mL) | MICa (L/mL) | MMCb (L/mL) | MICa (L/mL) | MICb (L/mL) | | | GMc (range) | GMc (range) | GMc (range) | GMc (range) | GMc (range) | GMc (range) |
| | Bacteria | Methicillin resistant S. aureus (6) | 0.22 (0.125–0.5) | 1.12 (1-2) | 0.17 (0.125–0.5) | 1.41 (1-2) | 0.28 (0.25–0.5) | 1.41 (1-2) | | Methicillin sensitive S. aureus (6) | 0.19 (0.125–0.5) | 0.89 (0.5–2) | 0.15 (0.125–0.25) | 1.26 (1-2) | 0.22 (0.125–0.5) | 1.41 (1–4) | | B. cereus ATCC 11778 | 1 | 2 | 1 | 1 | 0.5 | 1 | | L. monocytogenes | 1 | 4 | 1 | 8 | 1 | 8 | | Third generation cephalosporins resistance E. coli (5) | 3.48 (2–4) | 6.96 (4–8) | 3.48 (2–4) | 6.96 (4–8) | 3.03 (2–4) | 5.65 (2–8) | | Third generation cephalosporins sensitive E. coli (6) | 4 (2–8) | 8.98 (4–16) | 3.56 (2–8) | 8.98 (4–16) | 3.17 (2–4) | 6.35 (2–8) | | Enterohemorrhagic E. coli ATCC 43894 | 1 | 2 | 1 | 2 | 1 | 1 | | S. flexneri NCTC 8516 | 0.5 | 2 | 0.5 | 2 | 0.5 | 2 | | S. dysentery (4) | 0.5 (0.25–2) | 2 (1–4) | 0.5 (0.25–2) | 1.68 (1-2) | 0.42 (0.25–2) | 1 (0.5–2) | | S. sonnei | 2 | 8 | 1 | 2 | 1 | 2 | | S. enterica serovarparatyphi A | 2 | 4 | 2 | 4 | 1 | 2 | | S. enterica serovarparatyphi B | 2 | 4 | 2 | 4 | 1 | 2 |
| | Fungi | A. flavusATCC 64025 | 0.5 | 1 | 0.5 | 1 | 0.5 | 1 | | A. fumigatus ATCC 14110 | 0.5 | 1 | 0.5 | 1 | 0.5 | 1 | | A. fumigatus CBS 144.89 | 0.5 | 1 | 0.5 | 1 | 0.5 | 1 | | A. clavatus CBS 514.65 | 0.5 | 1 | 0.5 | 1 | 0.25 | 1 | | A. orizae CBS 818.72 | 0.5 | 1 | 0.5 | 1 | 0.5 | 1 |
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a Minimum inhibitory concentration, bMinimum microbicidal concentration, cGeometric mean.
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