Essential Oil Antimicrobial Effectiveness

The essential oil’s antimicrobial effectiveness was assessed against various strains of bacteria and yeast. Gram-positive bacteria included Micrococcus luteus CCM 732, Listeria monocytogenes CCM 4699, and Staphylococcus aureus subsp. aureus CCM 3953, while Gram-negative bacteria included Escherichia coli CCM 3953, Salmonella enterica subsp. enterica CCM 3807, and Yersinia enterocolitica CCM 7204T. Yeast strains included Candida albicans CCM 8186, C. glabrata CCM 8270, C. krusei CCM 8271, and C. tropicalis CCM 8223. All microbial strains were obtained from the Czech Collection of Microorganisms in Brno, Czech Republic. Prior to analysis, bacterial and yeast cultures were incubated for 24 h at 37 °C and 25 °C in Mueller–Hinton Broth (MHB, Oxoid, Basingstoke, UK) and Sabouraud Dextrose Broth (SDB, Oxoid, Basingstoke, UK), respectively. The bacterial and yeast inoculum’s optical density was standardized to 0.5 McFarland standard on the day of the experiment [22 (link)].