Table 2 Results of antibacterial activity of the oil of L. origanoides against food-borne bacteria
Bacteria | Oil | Ampicillin | ||||
|---|---|---|---|---|---|---|
DD (mm) | MIC | MBC | DD | MIC | MBC | |
10 μl | μL/ml | μL/ml | 10 μg | μg/ml | μg/ml | |
Salmonella typhimurium | 27.9 ± 0.4* | 1.25 | 10 | 19.1 ± 0.2 | 1.5 | 2.9 |
CCCD S004 | ||||||
Bacillus cereus | 50.9 ± 0.6* | 0.62 | >20 | 23.4 ± 0.2 | 1.5 | 5.8 |
CCCD B001 | ||||||
Bacillus subtilis | 35.8 ± 0.3* | 1.25 | 1.25 | 21.0 ± 0.2 | 0.18 | 0.18 |
CCCD B005 | ||||||
Pseudomonas aeruginosa | na | nt | nt | na | nt | nt |
ATCC 27953 | ||||||