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Table 3 Antibacterial activity of essential oils and components towards selected bacteria

From: In vitro antibacterial activity of thymol and carvacrol and their effects on broiler chickens challenged with Clostridium perfringens

Bacteria MIC (μg/mL) MBC (μg/mL) FICI
EO Thymol Carvacrol EO Thymol Carvacrol
Escherichia coli 750 187.5 375 1500 375 750 0.5
Clostridium perfringens 750 375 375 1500 750 750 0.5
Salmonella Typhimurium 750 375 375 1500 750 750 0.5
Salmonella Enteritidis 750 750 187.5 1500 1500 750 1.0
Salmonella Pullorum 750 375 375 1500 750 750 0.5
Lactobacillus acidophilus 3000 1500 1500 3000 3000 3000 1.0
Lactobacillus reuteri 3000 1500 1500 3000 3000 3000 1.0
Lactobacillus salivarius 3000 1500 1500 3000 3000 3000 1.0
  1. MIC, the minimum inhibitory concentration; MBC, the minimal bactericidal concentration; EO, essential oil contained 25 % thymol and 25 % carvacrol as active components; FICI, fractional inhibitory concentration index