The antimicrobial activity of cumin, thyme and anise extracts on some pathogenic and food spoilage bacteria [electronic resource].

Includes reference.

The cold and hot water extracts of Cumin (Cuminum cyminum), Thyme (Thymus vulgaris) and Anise (Piminella anisum) were examined for their antimicrobial actiVity against some food borne pathogens such as Escherichia coli, Sa/monella typhimurium and Staphy/ococcus aureus subsp. aureus and food spoilage bacteria such as Bacillus cereus and B. sfearofherrnophilus. The hot extraction method of the used plant parts gave a pronounced inhibition effect as well as bactericidal activity more than the cold extraction method. It was found that hot water extracts of cumin and thyme have the strongest inhibition effect on E coli, S. typhimu,;um and Sfaph. aureus sUbsp. aureus when experimented by disc diffusion assay method. Moreover, E. coli was also strongly inhibited by the hot water extract of anise. On the other hand, B. cereus and B. slearolherrnophilus were slightly inhibited by hot extract of cumin and thyme. Whereas, Anise extracts show no Inhibition effect on Siaph. aureus subsp. aureus, B. cereus and B. sfearolherrnophilus. The extracts which exhibit strong inhibition effect were examined for their bactericidal activity by using of kill curve method. It was found that cumin and thyme extracts have bactericidal effect on E. coli, S. typhimurium and Siaph. aureus subsp. aureus. While, Anise extract has bactericidal effect only on E. coli.

Summary in Arabic.

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