Comparative antibacterial effects of essential oils of Melissa officinalis and Deracocephalum moldavica L. against some pathogenic bacteria in food in vitro

Numerous Side effects of chemical preservatives have enforced food manufacturers to use natural preservatives in food industry. Vegetable oils (also called volatile oils) are aromatic liquid, which come from plants. Aromatic plants are rich in essential oils, which have considerable antimicrobial properties. In this study, antibacterial activities of the essences of Melissa officinalis and Deracocephalum moldavica L. against four important food hygiene bacteria have been evaluated. Minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) for both Deracocephalum moldavica L. and Melissa officinalis essences were evaluated, using disk diffusion zone diameter of growth inhibition and microdilution methods the results are compared by software SPSS (P< 0/05). The results indicate strong antimicrobial effects of the essences against tested bacteria. Staphylococcus aureus, with a minimum inhibitory concentration (MIC) in 1/2 mg / mL, (for both essences) was the most sensitive bacterium to the essences of Melissa officinalis and Deracocephalum moldavica L. Antibacterial effects of Melissa ofisinalis were stronger than Deracocephalum moldavica L. The results indicate that the essence of Melissa Ofisinalis and Deracocephalum moldavica L can be inhibitory and anti-bacterial against pathogenic microorganisms. These essences can be an excellent alternative for chemical preservatives.