In vitro antibacterial activity of essential oils on Staphylococcus aureus and Escherichia coli

This study examines the impact of essential oils of thyme (Thymus vulgaris L.), clove (Eugenia caryophyllus (Sprengel) Bullock and Harr.) and sage (Salvia officinalis L.) on Escherichia coli and Staphylococcus aureus in vitro by disc diffusion with three different volumes of oil (5 µL, 10 µL and 15 µL). Measuring the diameter of inhibition zone of bacterial growth was carried out after 24 h. A statistically significant difference in the inhibitory effects of essential oils and applied volumes was found. The best results were found in essential oil of thyme, in which the largest inhibitory zone with both bacteria was measured. The essential oil of thyme completely inhibited the growth of S. aureus at a volume of 10 µL. Apart from the essential oil of thyme, the complete inhibition of growth of S. aureus, with a volume of 15 µL, was shown in sage essential oil. The essential oil of clove showed a minimum inhibitory activity in both bacteria in all three volumes. It is necessary to continue the researches with the assumption that the results of the researches can be used in the food industry.