Potential synergistic antimicrobial efficiency of binary combinations of essential oils against Bacillus cereus and Paenibacillus amylolyticus-Part A.

Samia Ayari Shiv Shankar Peter Follett Farah Hossain Monique Lacroix

Microb Pathog

Research Laboratory in Sciences, Applied to Food, INRS Armand-Frappier Health and Biotechnology Centre, Canadian Irradiation Centre, Institute of Nutrition and Functional Foods (INAF), 531 Boulevard des Prairies, Laval, Quebec, Canada, H7V 1B7. Electronic address:

Published: April 2020

The study used the checkerboard method to investigate the antibacterial interactions of eight essential oils against Bacillus cereus and Paenibacillus amylolyticus.
The minimum inhibitory concentration (MIC) and fractional inhibitory concentration (FIC) index showed that some combinations had additive effects, with Thyme/Tea tree and Cinnamon/Thyme exhibiting synergistic effects against specific bacteria.
Oregano/Thyme showed the strongest antibacterial activity and may be useful for food preservation by reducing contamination from the tested bacteria.

The checkerboard method was used to study the potential interactions between eight essential oils (Basil, Cinnamon, Eucalyptus, Mandarin, Oregano, Peppermint, Tea tree, and Thyme) when used as antibacterial agents against Bacillus cereus LSPQ 2872 and Paenibacillus amylolyticus ATCC 9995. The minimum inhibitory concentration (MIC) of each essential oil (EO) and the fractional inhibitory concentration (FIC) index for the binary combinations of essential oils (EOs) were determined. According to FIC index values, some of the compound binary combinations showed an additive effect; however, Thyme/Tea tree and Cinnamon/Thyme EOs exhibited a synergistic effect against P. amylolyticus and B. cereus, respectively. Cinnamon/Thyme EOs mixture exhibited no interactive effect against P. amylolyticus, but a synergistic effect against B. cereus. The combination of Oregano/Thyme EOs displayed the best antibacterial activity and showed a synergistic effect against B. cereus and P. amylolyticus bacteria. The Oregano/Thyme EOs mixture has potential application in food preservation to reduce the contamination of B. cereus and P. amylolyticus.

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http://dx.doi.org/10.1016/j.micpath.2020.104008	DOI Listing

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