In vitro study of bactericidal and fungicidal effects of coriander seed, fennel, and spike lavender essential oils

Abstract

Due to the limited use of antibiotics in agriculture, scientists are looking for alternative means to increase productivity and prevent infectious diseases. Vegetable essential oils are a promising replacement for antibiotics and growth stimulants. Essential oils are natural bioactive substances obtained from plants that have antioxidant, antimicrobial and anti-inflammatory effects on the macroorganism. They do not accumulate in the body of animals, have minimal side effects, and are characterized by the absence of resistance development in pathogenic microorganisms. Despite the long experience of using essential oils, there is currently insufficient detailed information about the effectiveness and mechanisms of their action in practical conditions. Thus, the purpose of this study was to study the antibacterial and antifungal effects of essential oils obtained from various plant sources, such as coriander (Coriandrum sativum), fennel (Foeniculum vulgare Mill), and spike lavender (Lavandula angustifolia). A comparative analysis of the antibacterial effects of essential oils on the tested strains showed a variety of their effects. The most pronounced antibacterial activity was demonstrated by seed coriander essential oil, especially against strains Morganella morganii EB 17, Listeria monocytogenes, Salmonella enteritidis, Saccharomyces cerevisiae, and Candida albicans. A significant effect was also recorded in all the studied essential oils against Candida albicans fungi and the pathogenic microorganism Listeria monocytogenes.