ANTIBACTERIAL EFFECTS OF CHINESE CINNAMON ADMINISTERED ALONE OR IN COMBINATION WITH THYME, CLOVE AND

• 作 者: Donghong Liu Fei Lu Donghong Liu
• 机 构: Department of Food Science and Nutrition, Zhejiang University, 310029, CHINA
• 出 处: 第十四届世界食品科技大会
• 发表日期: 2008年1期

　　The objective of the present study was to verify possible synergistic antibacterial effect between Chinese cinnamon and thyme,clove and nisin.Agar dilution method was used to determine the MIC (minimum inhibitory concentration)of essential oils (Chinese cinnamon,clove,thyme and lavender) and nisin in the five bacterial species (Bacillus subtilis,Bacillus cereus,Staphylococcus aureus,Escherichia coli and Salmonella typhimurium).The MIC of Chinese cinnamon against Bacillus subtilis,Bacillus cereus,Staphylococcus aureus,Escherichia coli and Salmonella typhimurium was 0.2,0.1,0.1,0.4 and 0.4μl/ml respectively.Thyme (0.2-0.8 μl/ml),clove (0.4-0.8μl/ml) and lavender (0.4-12.8μl/ml) could inhibit the five bacterial species.