Antibacterial effect of essential oils and interaction with food components

Rentsenkhand Tserennadmid, Miklós Takó, L. Galgóczy, Tamás Papp, Csaba Vágvölgyi, L. Gero, Judit Krisch

Research output: Contribution to journalArticle

26 Citations (Scopus)


The antibacterial effect of essential oils (EOs) derived from Citrus lemon, Juniperus communis, Origanum majorana, and Salvia sclarea, was investigated either alone or in combination, on 2 food related bacteria (Bacillus cereus and Escherichia coli). The influence of food ingredients - hydrolyzed proteins originating from animal and plant (meat extract and soy peptone) and sucrose - on the antibacterial effect of EOs was also tested. The most effective antibacterial activities were obtained with marjoram and clary sage oil, alone and in combination. High concentration of meat extract protected the bacteria from the growth inhibiting effect of marjoram oil, while soy peptone had no such effect. Sucrose intensified the lag phase lengthening by marjoram oil in a dose-independent manner.

Original languageEnglish
Pages (from-to)641-648
Number of pages8
JournalCentral European Journal of Biology
Issue number5
Publication statusPublished - Jun 25 2010


  • Essential oils
  • Food ingredients
  • Growth rate
  • Lag phase

ASJC Scopus subject areas

  • Neuroscience(all)
  • Biochemistry, Genetics and Molecular Biology(all)
  • Immunology and Microbiology(all)
  • Agricultural and Biological Sciences(all)

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