Vol. 5 (01) pp. 1407-1412 DOI: 10.21474/IJAR01/2901

ANTIBACTERIAL MODE OF ACTION OF THE ROSEMARY/EUCALYPTUS OIL COMBINATION ON THE MEMBRANE INTEGRITY OF SELECTED FOOD BORNE PATHOGENS.

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  • Research Scholar, Department of Microbiology, Shoolini University of Biotechnology and Management Sciences, Bhajhol, Solan (H.P).
  • Assistant Professor, Department of Plant Pathology University of Horticulture and Forestry, Nauni, Solan (H.P).
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Abstract

Deterioration of food can be caused by various factors such as physical, chemical, enzymatic or microbiological. Due to increasing side effect of chemicals in food, consumers demand for some natural alternative to these chemical preservatives. One of these alternatives is use of plant essential oils. The aim of this study was to understand the effect of combination of two commercial essential oils (rosemary/eucalyptus oil) on the membrane of one gram positive and one gram negative bacteria at MIC concentration. The release of cell constituents at 260 nm and potassium ions from the bacterial cell were measured after they were treated with essential oil combination of rosemary /eucalyptus oil at their MIC concentrations. The result showed that there was damage in the cell covering of bacteria because of the treatment of combination of oils. The assays performed to study the effect of combination of oil on cell membrane of both selected bacteria exhibited that the combination at MIC concentration damaged the cell membrane of both bacteria. These results provide the useful information that the rosemary /eucalyptus oil combination might be used as efficient and safe natural antimicrobial agent in food industry.

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How to Cite This Article

Pooja Patial, Savita Jandaik and Rakesh Kumar. (2017); ANTIBACTERIAL MODE OF ACTION OF THE ROSEMARY/EUCALYPTUS OIL COMBINATION ON THE MEMBRANE INTEGRITY OF SELECTED FOOD BORNE PATHOGENS., Int. J. of Adv. Res., 5 (01), 1407-1412, ISSN 2320-5407. DOI: https://doi.org/10.21474/IJAR01/2901

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Pooja Patial
Research Scholar
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