Keywords
lemon
bacteria
fungi
How to Cite
Abstract
The food industries show interest for the essential oils found in medicinal, aromatic and seasoning plants, as they contain antimicrobial activity against the decaying and/or pathogenic bacteria. In this study, the inhibitory properties of essential oils extracted from the rinds and the leaves of Citrus limonia Osbeck (Cravo-lemon), Citrus aurantifolia (Chrst.) Swingle (Galego-lemon) and Citrus latifolia Tanaka (Tahiti-lemon) were assessed on Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa, and Candida utilis yeast. This experiment was performed by means of agar dish diffusion technique; the culture in plates-standard technique with and without the presence of oils was used for Penicillium expansum fungus. In the agar diffusion assays, the analyzed essential oils promoted the inhibition of all of the tested microorganisms; and the major inhibition haloes were detected on Candida utilis yeast. As for bacteria, the oils induced better inhibition on Staphylococcus aureus than on Escherichia coli and Pseudomonas aeruginosa. The inhibitory effect of the citros oils was effective on Penicillium expansum fungus; excepting Cravo-lemon oil which showed a growth-stimulating effect. The oils evaluated in this study showed to have inhibitory effect on the analyzed microorganisms.References
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