Inhibitory effect of Key Lime (Citrus Aurantiifolia) and Salvia(Salvia Officinalis) essential oils on Escherichia coli

Background and Aim : There are many different methods to produce antibiotics for infectiondisease but, using of plants due to a cost effective and eco-friendly approach has been extensivelynoticed. These days according to the resistance of bacteria to antibiotics, scientists try to use thewide variety of plants instead of these chemical antibiotics. Key Lime, is a plant from Rutaceaewhich includes phenolic compounds that plays a vital role in destruction of microorganism andSalvia, is a plant from Lamiaceae which has strong antimicrobial and antioxidant properties dueto the presence of active biological compounds. In this research we examine the inhibitory effectof Key Lime (Citrus Aurantiifolia) and Salvia (salvia officinalis) on Escherichia coli.Methods : The essential oils were prepared and was used to investigate antimicrobial activity ofplants on E. coli clinical isolates and reference strain (E. coli ۱۳۳۰). Serial dilution of essential oils(۱/۲, ۱/۴, ۱/۸, ۱/۱۶, ۱/۳۲, ۱/۶۴) was prepared and antibacterial effect was tested on bacteria bybroth dilution method to detect MIC (minimum inhibitory concentration).Results : The result of this research showed that Key Lime and Salvia had antibacterial effectagainst E. coli. MIC of Salvia and Key Lime essential oils were determined as ۱/۴ and ۱/۸,respectively. MIC of Salvia and Key Lime observed in ۱/۴ dilution, in which MIC was equal toMBC. The synergistic effect of Salvia and Key Lime in ۱/۴ dilution has antibacterial properties.The mixture of Salvia and Key Lime together in ۱/۴ dilution MIC had a bactericidal effect, whichshowed the killing effect of bacteria.Conclusion : Therefore, these herbal compounds can be used in pharmaceutical industry to helpprevent and treat infections.

کلیدواژه ها:

Escherichia coli ، Lime ، Salvia ، Anti-Bacterial effect