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Effect of essential oils on the viability and morphology of Escherichia coli (SP-11).
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1995
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Plant-microbe InteractionBacteriologyEscherichia ColiAlgal ProductFood MicrobiologyAromatic Plant ProductsEnvironmental MicrobiologyMicrobiologyFood ProcessingEssential OilsPublic HealthAntimicrobial Compound
The four essential oils (aromatic plant products) from palmarosa (Pm), lemongrass (Lg), peppermint (Pt) and eucalyptus (Eu) plants were found to be bactericidal to Escherichia coli strain SP-11, at a concentration of 1.66 (Pm, Lg and Eu) or 2.5 (Pt) microl ml-1. This effect was observed both at 37 degrees C and 4 degrees C and was not prevented by immediate tenfold dilution or by the presence of 0.5 M sucrose. Pm and Pt but not Lg or Eu induced the formation of elongated filamentous forms, some measuring 60-70 micrometers long.