Abstract
The objective this stud was to evaluate the antimicrobial activity of essential oils (organic vs. conventional) of Origanum vulgare L. in the action against Candida albicans, Escherichia coli and Staphylococcus aureus. The inoculation of rhizobacteria (environmental (ME) and Bacillus subtilis) potentiated the antimicrobial action. The essential oils of Traditional (organic) cultivation presented antibacterial action and antifungal, while the essential oil of conventional cultivation (NPK) showed no any antibacterial or antifungal activity. It was concluded that the formulation of vermicomposting and the use of rhizobacteria are potential technologies and tools for family farmers and traditional community in the cultivation of orégano.
Highlights
Origanum vulgare L., known as oregano or marjoram is a medicinal, spicy, generalized-flavored plant belonging to the Family Lamiaceae (Lukas et al, 2015)
ORCID: https://orcid.org/0000-0002-7727-5016 Universidade Federal de Lavras, Brasil E-mail: joyce.doria@ufla.br. The objective this stud was to evaluate the antimicrobial activity of essential oils of Origanum vulgare L. in the action against Candida albicans, Escherichia coli and Staphylococcus aureus
The determination of the minimum inhibitory and microbicidal concentrations of oregano essential oils on Staphylococcus aureus, Escherichia coli and Candida albicans were based on CLSI standards (2008, 2015) for yeasts and bacteria, with some modifications
Summary
Origanum vulgare L., known as oregano or marjoram is a medicinal, spicy, generalized-flavored plant belonging to the Family Lamiaceae (Lukas et al, 2015). The genus Origanum is known for its expectorant, antispasmodic, carminative, antioxidant properties for gastrointestinal disorders (Kosakowska et al, 2019), antiseptic, anti-inflammatory and analgesic (Dhifi et al, 2016) It has currently been highly employed in the food and pharmaceutical sector, due to its antimicrobial action in the control of Candida albicans (Khan et al, 2019), Escherichia coli (Bhat et al, 2018; Nowotarska et al, 2017), Staphylococcus aureus (Cui et al, 2019) Bordetella bronchiseptica, Saccharomyces cerevisiae (Fikry et al, 2019).
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