Antimicrobial Activity of Some Essential Oils on Streptococcus Bovis (ES1) Isolated From Rumen Fluid

Abstract

Different substances are used to either eliminate or decrease the numbers of rumen bacteria to alter their makeup. Essential oils (EO) are one of the substances used for this purpose. The present study was carried out to determine the effects of EO extracted from orange peel (Citrus cinensis), cinnamon (Cinnamomumverum), Laurel (Laurusnobilis), oleaster (Eleagnusangustifolia), garlic (Allium sativum) and thyme (Tymusvulgare) on Streptococcus bovis (ES1). For this purpose, bacterial growth was measured by inoculating stock cultures grown in Hobson's M8 medium with a three-fold increasing series of EO. Essential oil diluted in autoclaved water containing 10% DMSO was added aseptically after the medium was autoclaved to give final concentrations ranging from 50 to 5,000 ppm (0.5 ml to each 6.5 ml of M8). Bacterial growth was measured by reading the optical density at 650 nm hourly until the reading for bacterial growth decreased. Maximal bacterial growth rate was calculated using the MicroFit v 1.0. The results show that the effects of essential oils, doses and dose-oil interactions used in the study are statistically significant. According to the results, garlic and cinnamon essential oil have strong antimicrobial activity on Streptococcus bovis (ES1).

Keywords

• Rumen bacteria,Thyme,Orange,Laurel,Streptococcus bovis

References

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