Optimisation of Three Essential Oils against Salmonella spp. and Escherichia coli by Mixture Designa

• DOI: 10.1002/cbdv.202301221
• Publication Date: 2023-10-03T02:54:07Z
• Authors: Rabie Kachkoul; Ghita Benjelloun ...; Bahia Bennani; Ghita El Mouhri; Radouane El Habbani; Aziz Zouhri; Yahya El‐mernissi; Anissa Lahrichi
• Keywords: Rosmarinus; Broth microdilution

The aim of this work is to optimise the antibacterial activity essential oils (EOs) from Eucalyptus camaldulensis (ECEO), Mentha pulegium (MPEO) and Rosmarinus officinalis (ROEO) plants against Salmonella spp. Escherichia coli. qualitative antimicrobial effect was assessed using disc diffusion method, broth microdilution method used determine minimum inhibitory concentrations (MIC). Polynomial models were created an augmented centroid simplex mixture design highlight synergy EOs. results show a significant ECEO MPEO both bacterial strains, with inhibition zones (IZs) 13 12 mm respectively E. coli, 11 latter strain showed MIC 0.625 % (v : v) by ECEO, while coli exhibited 0.0781 v). binary combinations display synergistic effect, proportions optimum EOs in giving lowest MICm order 50.51 49.49 ROEO around 50 These indicate effectiveness resistant strains suggest their importance infections treatment.