Antibacterial Activity of Some Essential Oils Extracts Against Pathogenic Bacteria

Abstract

Essential oils and many other plant extracts have been researched as possible therapies for the prevention of some infectious diseases and their future uses. The purpose of this study is to investigate the negative and positive bacterial anti-bacterial activity of cinnamon, thyme and clove essential oil strains against gram negative and positive bacteria. The disk diffusion method was used to determine the antimicrobial effects of these essential oils in vitro. Minimum inhibitory level (MIC) was determined by the use of serial broth dilution procedure, and the minimum MBCs was defined as the lowest sample concentration, contributing 99.9% to the killing of the initial inoculum. Antibacterial activity was graded as either bactericidal or bacteriostatic according to the proportion: MB/MIC. The strong antimicrobial activity of cinnamon is 25 mm against all microbial measurements. The thyme and clove essential oils showed the antibacterial role of inhibition regions of 18-21 and 14-16 mm. This essential oil was resistant to both gram-positive and gram-negative bacteria. Basic cinnamon oil has the most spectacular bactericidal activity, according to MICs and MBC data. Essential oil may also be used as a natural antibiotic to cure a number of infectious diseases caused by bacteria and as a preservative.