In-vitro anti-<Emphasis Type="Italic">Vibrio</Emphasis> spp. activity and chemical composition of some Tunisian aromatic plants |
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| Authors: | Mejdi Snoussi Hafedh Hajlaoui Emira Noumi Donatella Usai Leonardo Antonio Sechi Stefania Zanetti Amina Bakhrouf |
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| Affiliation: | (1) Laboratoire d’Analyse, Traitement et Valorisation des Polluants de l’Environnement et des Produits, Department of Microbiology, Faculty of Pharmacy, Rue Avicenne, Monastir, 5000, Tunisia;(2) Dipartimento di Scienze Biomediche, Sezione di Microbiologia Sperimentale e Clinica, Universita di Sassari, Viale San Pietro 43/b, 07100 Sassari, Italy |
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| Abstract: | The chemical composition of five aromatic plants (Mentha longifolia, M. pulegium, Eugenia caryophyllata, Thymus vulgaris and Rosmarinus officinalis) frequently used in food preparation in Tunisia was analysed by GC-MS. The antimicrobial effect of the essential oils obtained
from these plants was tested against Vibrio alginolyticus, Vibrio parahaemolyticus, Vibrio vulnificus and Vibrio fluvialis strains. Thyme oil exhibited a high level of antimicrobial activities against Vibrio spp. strains. The diameter of the zones of growth inhibition for V. parahaemolyticus species was interestingly high (ranging from 14.66 to 28 mm). The MIC and MBC values were interestingly low for thyme oil
(MIC 0.078–0.156 mg/ml) and (MBC >0.31–1.25 mg/ml). These results showed that these plants especially thyme and clove, can
be to be used for seafood preparation to protect against contamination by Vibrio spp. strains.
An erratum to this article can be found at |
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| Keywords: | Vibrio parahaemolyticus Vibrio alginolyticus Vibrio vulnificus Vibrio fluvialis Essential oils GC-MS Anti-Vibrio activity |
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