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Acta Universitatis Cibiniensis. Series E: Food Technology

The Journal of „Lucian Blaga“ University of Sibiu

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Antimicrobial Effect of Escherichia Coli on Essential Oils Derived from Romanian Aromatic Plants

Daniela Maria Şandru
  • Corresponding author
  • PhD Fellow, SOP HRD/159/1.5/S/133675 Project, Romanian Academy Iasi Branch or “Lucian Blaga” University from Sibiu, Partner
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Published Online: 2015-08-04 | DOI: https://doi.org/10.1515/aucft-2015-0009


This paper investigates the antimicrobial action of Escherichia coli ATCCR CRM-8739TM on the following essential oils: Teucrium marum, Pinus sylwestris, Thymus vulgaris, Salviae aethedaroleum, Cinnamomum aromaticum, Hippophae rhamnoides, Lavandula angustifolia, Abies alba, Zingiber officinale, Anethum graveolens, Coriandrum sativum, Origanum vulgare, extracted industrialy from romanian plants, using the diffusion disc method. The most intense activity was observed at the essential oil of Cinnamomum aromaticum (cinnamon) and the mildest activity was observed at Zingiber officinale (ginger). Many of the essential oils tested exhibited moderate antimicrobial activity, as Teucrium marum, Thymus vulgaris, Hippophae rhamnoides, Lavandula angustifolia,Coriandrum sativum. The lowest antibacterial activity was exhibited on Pinus sylwestris, Salviae aethedaroleum, Zingiber officinale and Anethum graveolens.

Keywords: essential oils; Escherichia coli; fountain water; antimicrobial effects


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About the article

Published Online: 2015-08-04

Published in Print: 2015-07-01

Citation Information: Acta Universitatis Cibiniensis. Series E: Food Technology, Volume 19, Issue 1, Pages 87–92, ISSN (Online) 2344-150X, DOI: https://doi.org/10.1515/aucft-2015-0009.

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© Lucian Blaga University. This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License. BY-NC-ND 3.0

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