Wrażliwość bakterii tlenowych na olejek goździkowy (Oleum Caryophylli)

*Anna Kędzia¹, Aida Kusiak², Barbara Kochańska³, Andrzej W. Kędzia⁴, Magdalena Półjanowska³, Alina Gębska¹, Marta Ziółkowska-Klinkosz¹

Summary
In this study, the susceptibility to clove oil 28 strains of aerobic bacteria isolated from patients with infections of oral cavity, respiratory tract, gastrointestinal tract and 6 reference strains was determined. The antimicrobial activities was evaluated against following genus of bacteria: Staphylococcus (6 strains), Enterococcus (2), Corynebacterium (2), Klebsiella (2), Acinetobacter (3), Escherichia (4), Pseudomonas (5), Serratia (2) and Citrobacter (2). The minimal inhibitory concentraction (MIC) for the strains tested was determined using the plate dilution technique in Mueller-Hinton agar. Inoculum containing 10⁵ CFU per spot was seeded with Steers replicator upon the surface of agar with and without oil (strains growth control). Concentrations of oil used were 2.0, 1.0, 0.5, 0.25, 0.12 and 0.06 mg/ml. Incubation the plates was performed at 37°C for 24 hrs in aerobic conditions. The MIC was defined as the lowest concentration of the clove oil inhibiting the growth of tested bacteria. The results of investigation indicated that the most susceptible to essential oil was Gram-positive cocci from genus of Staphylococcus aureus. MIC for 75% strains was to the concentrations from 0.25 to 1.0 mg/ml. The strains of Enterococcus faecalis were the lowest sensitive (MIC 1.0 -≥ 2.0 mg/ml). The tested Gram-positive rods from genera Corynebacterium were sensitive to concentration 1.0 mg/ml. The Gram-negative rods were less sensitive (MIC 1.0 -≥ 2.0 mg/ml). The strains of Escherichia coli, Acinetobacter baumannii and Pseudomonas stutzeri were inhibited by clove oil by 1.0 mg/ml. The rods from the genus of Pseudomonas aeruginosa and Serratia marcescens were the lowest sensitive to tested oil (MIC ≥ 2.0 mg/ml). The Gram-positive cocci and rods were the most sensitive to clove oil than Gram-negative rods.

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