Effect of essential oils on the viability and morphology of Escherichia coli (SP-11)

S. Pattnaik*, V. R. Subramanyam, C. C. Rath

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

45 Citations (Scopus)

Abstract

The four essential oils (aromatic plant products) from palmarosa (Pm), lemongrass (Lg), peppermint (Pt) and eucalyptus (Eu) plants were found to be bactericidal to Escherichia coli strain SP-11, at a concentration of 1.66 (Pm, Lg and Eu) or 2.5 (Pt) microl ml-1. This effect was observed both at 37 degrees C and 4 degrees C and was not prevented by immediate tenfold dilution or by the presence of 0.5 M sucrose. Pm and Pt but not Lg or Eu induced the formation of elongated filamentous forms, some measuring 60-70 micrometers long.

Original languageEnglish
Pages (from-to)195-199
Number of pages5
JournalMicrobios
Volume84
Issue number340
Publication statusPublished - 1995
Externally publishedYes

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