Impact of Rosemary (Rosmarinus officinalis) Oil Extract on Microbial Growth of Three Types of Bacteria and Yeast
Rufeida E. A. Ali
Department of Botany and Agricultural Biotechnology, Faculty of Agriculture, University of Khartoum, P.O.Box 32, Postal code: 13314, Shambat Khartoum North, Sudan.
Huda A. H. Osman
Department of Botany and Agricultural Biotechnology, Faculty of Agriculture, University of Khartoum, P.O.Box 32, Postal code: 13314, Shambat Khartoum North, Sudan.
Elhadi A. I. Elkhalil
*
Department of Botany and Agricultural Biotechnology, Faculty of Agriculture, University of Khartoum, P.O.Box 32, Postal code: 13314, Shambat Khartoum North, Sudan.
*Author to whom correspondence should be addressed.
Abstract
Rosemary has been in use for centuries both for culinary and medicinal purposes. It not only enhances the flavor of food but it can also protect from pathogens and diseases. The study aimed to study the effect of rosemary oil extract on microbial growth of three types of bacteria (Bacillus cereus, E. coli and Staphylococcus aureus) as well as yeast (Saccharomyces sp.). Four concentrations of oil extracts were prepared (25, 50, 75 and 100%) from rosemary. All concentrations, exhibited antibacterial activity, The biggest clear zone caused by the concentration 100% with Bacillus cereus (4.2 cm) and The smallest clear zone (0.4 cm) caused by the concentration 25% with yeast (Saccharomyces sp.). The antibacterial, antifungal, and antioxidant activities of rosemary, along with its low toxicity levels, make Rosmarinus officinalis a promising food preservative.
Keywords: Kotumbsar Cave, Rosemary, Cave Climatology, oil extract, Bastar Caves, microbial growth, Bacillus cereus, E. coli, yeast