TAILIEUCHUNG - Volatile composition, antioxidant property and antimicrobial activities against food-borne bacteria of Vietnamese thyme (Thymus vulgaris L.) essential oil

The essential oil (EO) obtained from the leaves of thyme (Thymus vulgaris L.) grown in Vietnam was found to contain thymol ( %), cymene ( %), and γ-terpinene ( %) as the main volatile components. The antimicrobial activities of this oil were screened against several food-borne bacteria and fungi species. Significant growth inhibition effects against food-borne bacteria Escherichia coli (E. coli), Staphylococcus aureus (S. aureus), Bacillus cereus (B. cereus), and Salmonella Typhimurium were observed using the standard disc diffusion method. Thyme EO exhibited the antibacterial effect against all the tested pathogenic strains. The inhibition zones were ± mm, ± mm, ± mm, 32 ± mm in diameter against B. cereus, E. coli, S. Typhimurium and S. aureus, respectively. The minimum inhibitory concentration (MIC) determined by the micro-dilution method in MHB liquid medium was µl/mL. The bactericidal concentrations (MBC) was µl/mL for three isolates from B. subtilis, E. coli, and S. aureus, while the MBC tested for S. Typhimurium was µl/mL. The antifungal properties of the thyme EO were also determined in this study against three important pathogenic fungi (Candida albicans, Rhizoctonia solani and Fusarium oxysporum) with the inhibition zones ranging approximately from ± to ± mm. On the other hands, the results also showed the antioxidant activity of Vietnamese thyme EO and suggested that thyme EO can be applied in food industries as natural flavoring preservatives/additives to control food spoilage and food-borne bacteria and fungi. | Volatile composition, antioxidant property and antimicrobial activities against food-borne bacteria of Vietnamese thyme (Thymus vulgaris L.) essential oil

• Sinh học
• Thymus vulgaris L
• Thyme essential oil
• Antibacterial activity
• Antifungal activity
• Food borne bacteria
• Origanum vulgare
• Thymus vulgaris
• Water extracts
• Antimicrobial activity
• Thyme (Thymus vulgaris L )
• Oregano (Origanum vulgare L )
• Drug yield
• Volatile oil
• Thyme Thymus vulgaris L
• Ontogenetical variation
• Khả năng sinh trưởng của cây húng tây
• Cây húng tây
• Cây húng tây Thymus Vulgaris L
• Yếu tố hóa học trong môi trường nuôi cấy
• Vật lý của môi trường nuôi cấy
• Chất điều hòa sinh trưởng thực vật
• Nuôi cấy mô quang tự dưỡng
• Tạp chí y học
• Nghiên cứu y học
• Sắc ký khí ghép với khối phổ
• Thiết bị chiết clevenger
• Tinh dầu họ lamiaceae
• Terminalia chebula
• Salvia officinalis L
• Calamintha incana
• Matricaria chamomilla
• Nigella sativa
• Antioxidant activity
• Hoạt tính kháng Candida albicans
• Cao Trầu không
• Tinh dầu Bách lí hương
• Hiện trạng nấm móng
• Bài thuốc chữa nấm móng
• Tạp chí Đại học Nguyễn Tất Thành
• Báo cáo sinh học hay
• cách trình bày báo cáo
• báo cáo sinh học
• công trình nghiên cứu sinh học
• tài liệu về sinh học
• Annals of Agricultural Sciences
• Agricultural Sciences
• Khoa học nông nghiệp
• Antioxidant enzymes
• Phenolic compounds
• Essential oil
• Foodborne illness
• Broad spectrum
• Shellfish bivalve oyster
• Susceptibility profiles of alum
• Bacteria isolated from shellfish bivalve oyster
• 2 nitropropanol
• Minimum inhibitory concentration
• Salmonella typhimurium
• Salmonella gallinarum
• Shigatoxic E coli
• Food garnishes
• Antibiotic resistance
• Food spoilage
• Foodborne infection
• Commonly used food garnishes
• Biotechnology and food sciences
• Serotyping of salmonella isolates
• Salmonella isolates from food matrices
• Clinical specimens from Lebanon
• Multidrug resistant bacteria
• Foodborne diseases