Impact of Rosemary (Rosmarinus officinalis) Oil Extract on Microbial Growth of Three Types of Bacteria and Yeast

Main Article Content

Rufeida E. A. Ali
Huda A. H. Osman
https://orcid.org/0000-0002-6378-6560
Elhadi A. I. Elkhalil
https://orcid.org/0000-0002-4191-7195

Abstract

Rosemary has been in use for centuries both for culinary and medicinal purposes. It not only enhances the flavor of food but it can also protect from pathogens and diseases. The study aimed to study the effect of rosemary oil extract on microbial growth of three types of bacteria (Bacillus cereus, E. coli and Staphylococcus aureus) as well as yeast (Saccharomyces sp.). Four concentrations of oil extracts were prepared (25, 50, 75 and 100%) from rosemary. All concentrations, exhibited antibacterial activity, The biggest clear zone caused by the concentration 100% with Bacillus cereus (4.2 cm) and The smallest clear zone (0.4 cm) caused by the concentration 25% with yeast (Saccharomyces sp.). The antibacterial, antifungal, and antioxidant activities of rosemary, along with its low toxicity levels, make Rosmarinus officinalis a promising food preservative.

Keywords:
Rosemary, oil extract, microbial growth, Bacillus cereus, E. coli, yeast

Article Details

How to Cite
Ali, R. E. A., Osman, H. A. H., & Elkhalil, E. A. I. (2021). Impact of Rosemary (Rosmarinus officinalis) Oil Extract on Microbial Growth of Three Types of Bacteria and Yeast. Asian Research Journal of Current Science, 3(2), 14-19. Retrieved from https://globalpresshub.com/index.php/ARJOCS/article/view/1149
Section
Short Research Articles

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