Antimicrobial effect of sweet basil essential oil against Salmonella enteritidis growth in vitro

Stojiljkovic, Jasmina and Trajchev, Metodija and Nakov, Dimitar and Petrovska, Milena and Petanovska Ilievska, Biljana and Kochoski, Ljupce and Glavas Dodov, Marija (2019) Antimicrobial effect of sweet basil essential oil against Salmonella enteritidis growth in vitro. Scientific Works of University of Food Technologies, 66 (1).

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Abstract

The aim of the study was to examine the antimicrobial activity of sweet basil essential oil against two strains of Salmonella enteritidis group D: reference strain ATCC 13076 and epidemical strain. The both strains of bacteria were inoculated separately up to concentration of 109 CFU/mL in the micellar solutions which were prepared as application of sweet basil essential oil in physiological solution up to final concentration of 1; 2.5 and 5%. That stock micellar solutions were used for preparing the mixture with white flour and homogenized eggs, separately. In all samples was added 90 ml Salenit F broth and were exposed at a temperature of 37°C for 18 hours and at a temperature of 46°C for 9 hours. The samples were cultivated on plate for enumeration according ISO 6579. The results from the GLM multivariate statistical model indicate that the number of both strains of Salmonella enteritidis cultivated on plate was high significantly influenced by the concentration of the sweet basil essential oil, medium and also their interaction. These results support the possibility of using sweet basil essential oil as natural preservative in food like pasta, prepared from white flour and eggs.

Keywords: antimicrobial effect, sweet basil essential oil, Salmonella, in vitro.

Item Type: Article
Subjects: Agricultural Sciences > Other agricultural sciences
Divisions: Faculty of Agriculture
Depositing User: Dimitar Nakov
Date Deposited: 17 Nov 2023 12:53
Last Modified: 17 Nov 2023 12:54
URI: https://eprints.ugd.edu.mk/id/eprint/32578

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