MIC (Minimum inhibitory concentration) of clove plant (Eugenia caryophyllata) leaf oil

Value 39 µg/ml
Organism Bacteria Bacillus cereus
Reference Jessica Elizabeth T, Gassara F, Kouassi AP, Brar SK, Belkacemi K. Spice use in food: Properties and benefits. Crit Rev Food Sci Nutr. 2017 Apr 13 57(6):1078-1088. doi: 10.1080/10408398.2013.858235 p.1083 right column 2nd paragraphPubMed ID26560460
Primary Source Ogunwande, I. A., Olawore, N. O., Ekundayo, O., Walker, T. M., Schmidt, J. M. and Setzer, W. N. (2005). Studies on the essential oils composition, antibacterial and cytotoxicity of Eugenia uniflora L. Int. J. Aromather. 15: 147–152. link
Comments P.1083 right column 2nd paragraph: "The clove essential oil has a high concentration of eugenol of around 88.58% and it has been proved to have diverse antimicrobial activity. The clove oil treatment in concentrations from 1% to 2% has shown a reduction in growth rates of L. monocytogenes strains (Mytle et al., 2006). Clove plant leaf oil has been found to inhibit Bacillus cereus with a MIC of 39 µg/mL (primary source)."
Entered by Uri M
ID 113557