Antibacterial effect of lavender essential oils on Xanthomonas campestris and Escherichia coli

Using of natural products instead of chemicals and antibiotics to control bacterial pathogens is interest of researchers. The aim of this study was to determine antibacterial effects of lavenderessential oil against Xanthomonas campestris and Escherichia coli in laboratory condition. Chemical compounds of lavender essential oils were identified by GC-MS. Antibacterial activity of essential oils in comparison with gentamicin antibiotic was determined using agar diffusion method. The minimum inhibitory concentration (MIC) of lavenderessential oils was evaluated by macrobroth dilution method by preparing different concentrations of 0.004 to 4% in nutrient broth medium. The minimum bactericidal concentration (MBC) was determined using culture method in nutrient agar medium. Zone of growth inhibition of X. campestris varied from 3.83 ± 0.35 to 18.7 ± 0.77 mm in concentration of 0.25 to 4% respectively and for E. coli in concentration 0.125 to 4 % from 4.5 ± 0.7 to 17.6 ± 0.9 mm. The MIC and MBC of lavenderessential oils against X. campestris equal of 1 and 2% and about E. coli equal to 0.125 and 0.25%, respectively. The most constitutive compounds of lavenderessential oils included of linalool (44.94%) and 1,8-cineol (21.5%). Lavender essential oils can be used as natural antimicrobial agents against pathogenic bacteria.