EVALUATION OF ANTIBACTERIAL ACTIVITY OF MACERATED OIL FROM Lemon Balm, Thyme (Thymus vulgaris L, Lamiaceae), Mint (Mentha longifolia L, Lamiaceae) and Marigold WITH MODIFIED TUBE AGAR DILUTION METHOD AGAINST YERSINIA RUCKERI

Abstract

Aromatic and medicinal plants (AMPs) have been most popular for human and animal in phytotherapy, phytochemistry and pharmacology recently owing to their anti-bacterial, anti-viral, and antiseptic characteristics. Therefore, experiments were designed for determination the antibacterial effects of macerated and distilled oils of lemon balm (Melissa officinalis), thyme (Thymus vulgaris), mint (Mentha longifolia) and marigold (Calendula officinalis) against Yersinia ruckeri with modified tube agar dilution method. Minimum bactericidal concentration (MBC) and minimum inhibitory concentration (MIC) were determined. Our results indicated that number and concentration of bacteria were reduced by macerated and distilled oils of lemon balm, thyme, mint and marigold. Compared all treatments, the best results were obtained by thyme. In conclusion, macerated oils of lemon balm, thyme, mint and marigold showed antibacterial activity against the pathogen although to a lesser extent than in distilled oil. It is recommended that macerated oils could be used as protective to the causative agent.

Improving quality of poultry and its meat products with probiotics, prebiotics, and phytoextracts

“…Plant extracts can be utilized alone or in combination with other extracts, requiring minimal processing, to achieve synergistic effects in meat and meat products. Recent studies have demonstrated that clove and cinnamon oils ( Adhikari et al, 2021 ; Feng et al, 2022 ), thyme and balsam oils ( Fratianni et al, 2010 ; Altınterim and Kocabaş, 2017 ), as well as hops extracts ( Kramer et al, 2015 ; Arruda et al, 2021 ) exhibit excellent inhibitory effects against meat spoilage bacteria. Plant extracts are generally recognized as safe ( GRAS ) and are preferred by most consumers over synthetic preservatives.…”