Inhibitory effect of Garlic oil, Clove oil and Thyme oil on Micrococcus Luteus and Staphylococcus epidermidis.
DOI:
https://doi.org/10.47611/jsrhs.v10i3.1534Keywords:
Micrococcus luteus, staphylococcus epidermidis, coefficient of variationAbstract
This study is aimed to investigate the antimicrobial activity of Garlic, Thyme and Clove essential oils against Micrococcus luteus and Staphylococcus epidermidis. Using natural oils to fight the bacteria will limit the usage of antibiotics, reducing the probability of antibiotic resistance which is a global increasing problem. Also, it will eliminate antibiotic side-effects such as vomiting, diarrhoea and abdominal pain, Which occurs around 1 in 10 people (NHS, 2019). Antibiotics also have an effect the biofilm layer, causing a decrease in immunity. Micrococcus luteus has shown no growth in the trail run when the extracts where undiluted, nor in the main investigation when dilutions took place. This reveals the susceptibility of the bacteria to the following essential oils. Staphylococcus epidermidis has shown to be more resistant than micrococcus luteus. The oils however have produced a diameter of inhibition zone (DIZ), which means the oils are effective. Clove essential oil has produced the smallest inhibition zones in all concentrations carried out, suggesting that it’s the least effective extract. Thyme oil and clove oil have produced similar results; however, Thyme has shown a stronger antimicrobial effect at the 30 and 40% concentrations, whereas garlic has shown a stronger effect using the 20% concentration which has the highest coefficient of variation at 32.00% suggesting that it’s the least precise result. These results indicate that these essential oils have strong antimicrobial properties suggesting a potential clinical relevance in tackling bacteria.
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