Comparison of Antibacterial Effects of Five Kinds of Compound Plant Essential Oils In Vitro

Comparison of Antibacterial Effects of Five Kinds of Compound Plant Essential Oils In Vitro

Yu Miao¹, Peng Yuzheng², Huang Mingya¹, Lyu Jirong¹, Zeng Fankun², Wang Xiangke², Song Manling²

1 DadHank (Chengdu) Biotech Corp., Chengdu 611130;

2 School of Life Science and Engineering of Southwest University of Science and Technology, Mianyang 621010

Abstract: The trend of non-antibiotic is irreversible, and various additives have emerged as the times require. As a popular alternative antibiotic product, plant essential oils are widely accepted and used. The purpose of this paper was to study and compare the bacteriostatic effect of 5 kinds of main essential oils on market (for pigs and poultry) in vitro and provide certain guidance for the market to use essential oil products. After analyzed by gas chromatography, thymol, eugenol, cinnamaldehyde, carvacrol and their total amount in each essential oil were determined and compared. The stability of 6 kinds of essential oil products before and after heat treatment was analyzed and the total amount varied from 3% to 12%. In vitro digestion method was used to simulate the digestion（digestive） environment of animals and investigate the antibacterial effect of different essential oils on pathogenic Escherichia coli K88 (ATCC2881), Staphylococcus aureus (ATCC6538) and Salmonella (DY72) on the market. In addition, the results were compared with to that in antibiotic group and explore the effect and dosage of alternative antibiotic products. The experiment was divided (split) into 7 groups with the control group (blank and antibiotic group) and the test group were set up, 0.04% of plant essential oil and 0.03% of colistin sulfate were added to the basic diet. At last, it was concluded that under this test condition, some test essential oil products have excellent thermal stability and certain bacteriostatic effect.

Keywords: Plant essential oil, Antibacterial effect