Microbiological studies of juniper extract to determine sensitivity to strains of microorganisms

Abstract

Juniper is a widely used resource in the food, cosmetic, and medical industries. However, its application in veterinary medicine represents a less researched area. Literature studies confirm the presence of terpenoid compounds, tannins, ketones, sugars, organic acids, and flavonoids in juniper. Determination of the chemical composition of juniper essential oil revealed the prevalence of terpenes such as α-pinene, β-pinene, ocimene, and α-limonene, with variations depending on the species and habitat of the plant. Analysis of the literature data highlights the significant importance of α-pinene, serving as the primary and most studied terpene in juniper essential oil with notable diuretic properties. Furthermore, juniper essential oil possesses antibacterial, antifungal, anti-inflammatory, and deodorizing properties. The aim of the study was to reassess the antimicrobial and antifungal properties of the extract obtained from common juniper fruits through extraction. The research used extracts of essential oils obtained from common juniper fruits and tested them for antibiotic activity against microorganisms of various taxonomic groups. The experiment was conducted in accordance with sanitary and epidemiological requirements and federal clinical recommendations. The research methodology included serial dilutions, preparation of microbial suspensions, inoculation of nutrient media, incubation, and result assessment.