Inhibitions of Staphylococcus Aureus by using the combination of Vietnamese essential oils

Abstract

The purpose of this research is to screen the antimicrobial activity of essential oils (EO) Ocimum g-atissium., Melaleuca leucadendra, Cinamomum lourerii, Zanthoxylum rhetsa, Litsea cubeba, Chenopodium ambrosiodes, Mentha arvensis in individual and in combination against Gram positive Staphylococcus aureus (S. aureus), a common food-spoilage and food-borne pathogen. This study was carried in order to select the essential oils which presented the additon and synergy effect to medical applications and food products. The antibacterial activity of the essential oil was determined by agar disc diffusion method. The results showed that all tested essential oils presented the effectively antimicrobial effect against s. aureus. The inhibition zones ranged from 13 mm {Melaleuca leucadendra EO) and of 60 mm (Litsea cubeba EO). The qualitative study of 42 essential oils combination by agar disc diffusion method indicated that the Melaleuca leucadendra and Mentha arvensis did not show any additive effect with others. In constract, the combination of Litsea cubeba, Cinnamomum loureiri and Chenopodium ambrosiodes EOs showed synergy effects against s, aureus promising the high application in food and medicine.