The hydrodistilled essential oils from the exudates of Pistacia vera L. stems have been tested against three bacteria, Escherichia coli, Staphylococcus aureus andProteus using three methods: agar disc diffusion method, determination of MIC (minimal inhibitory concentrations) and in the liquid phase, by Maruzella method.The results obtained showed that E. coli was the greatest inhibitor of all the strains tested, and that Gram negative bacteria (E. coli and Proteus spp.) showed more inhibition than that observed on Gram positive bacteria (S. aureus) by the essential oil tested.
Key words: Essential oils, oleoresin of Pistacia vera L., strains tested, antimicrobial activity determination.
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