Antimicrobial impacts of selected Lamiaceae plants on bacteria isolated from vegetables and their application in edible films

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Food Bioscience 51 (2023) 102280
Available online 7 December 2022
2212-4292/© 2022 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-
nc-nd/4.0/).
Antimicrobial impacts of selected Lamiaceae plants on bacteria isolated 
from vegetables and their application in edible films 
Éva György *, Éva Laslo, Bernadette Salamon 
Sapientia Hungarian University of Transylvania (Cluj-Napoca, Romania), Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science, 
Miercurea Ciuc, Romania 
A R T I C L E I N F O 
Keywords: 
Essential oils 
Antimicrobial activity 
Fresh vegetables 
Allochthonous bacteria 
Food-borne pathogens 
A B S T R A C T 
Fresh vegetables can be contaminated with spoilage and food-borne pathogenic bacteria during cultivation, 
harvesting, transport and further processing. The essential oils seem a promising solution for preserving vege-
tables incorporated in edible films. During the study it was determined the prevalence of allochthonous bacteria 
on some fresh vegetables with classical cultivation and molecular biology techniques. The evaluation of the 
antibacterial effect of Thymus vulgaris, Origanum vulgare, Mentha piperita and Melissa officinalis essential oils 
against identified bacteria from vegetables and on some standard foodborne pathogenic bacteria was realized 
with agar diffusion method. 
The prevalence of allochthonous bacteria in the examined vegetables was diverse. In some cases, high 
contamination level could be detected reaching the level of 10 4 colony forming units/g. The identified bacteria 
belong to different genera like Bacillus, Enterobacter, Pseudomonas etc. Of the tested plant essential oils, the most 
pronounced antibacterial effect was detected in the case of thyme and oregano, with over 30 mm inhibition zone. 
The isolated bacteria from vegetables showed higher resistance to the used essential oils. 
The results suggest that edible films containing thyme and oregano essential oils possess efficient antibacterial 
effect against mesophilic aerobic bacteria and Staphylococcus aureus. These findings seem a promising solution for 
preserving vegetables with natural antimicrobial containing edible films. 
1. Introduction 
Essential oils are secondary metabolites of plants with antimicrobial 
activity. Their composition including of terpenes, phenolic and alde-
hydes are effective against different pathogens. The essential oils exert 
antibacterial effect against drug-resistant bacteria. The bacterial inhi-
bition is attributed to destabilizing the cell structure, disrupting of 
membrane integrity affecting negatively the different cellular activities. 
The damage of the membrane barrier results the leakage of cell content 
(Tariq et al., 2019). A new solution in infection control could be the 
combined use of essential oils with antibiotics. Essential oils of Origanum 
compactum, Chrysanthemum coronarium, Thymus willdenowii, Melissa 
officinalis, Origanum majorana, Syzygium plants and P. amboinicus with 
standard antibiotics have potential effect in lowering the antibiotic 
resistance and improving the antimicrobial treatment (Agreles et al., 
2021; Ju et al., 2022; Jugreet & Mahomoodally, 2020; Moussaoui & 
Alaoui, 2016). 
The mode of action of oregano essential oil against methicillin- 
resistant Staphylococcus aureus has been found to be the damage of cell 
membrane causing leakage of biological components in the cell. Also, it 
has been involved in the inhibition of the tricarboxylic acid cycle 
pathway (Cui et al., 2019). Eucalyptus globulus (eucalyptol 47.2%) and 
Thymus vulgaris (thymol 48.1%) essential oils showed different anti-
bacterial effect against clinical MRSA isolates and standard 
Gram-positive and Gram-negative bacteria (Tohidpour et al., 2010). 
Cinnamomum verum, Origanum majorana, T. vulgaris, Eugenia car-
yophyllata and cinnamon extracts exerted beside antibacterial effect, 
anti-biofilm and anti-quorum sensing activity against 
multidrug-resistant bacteria (Alibi et al., 2020; Vasconcelos et al., 
2018). The essential oils of Rosmarinus officinalis, Zingiber officinale, 
Melaleuca alternifolia, Cymbopogon winterianus, Salvia sclarea, Syzygium 
aromaticum, Citrus medica L. var. sarcodactylis Swingle exerted signifi-
cant antibacterial effect against antibiotic resistant and sensitive bac-
teria like Staphylococcus aureus, Escherichia coli, Enterococcus faecalis and 
Klebsiella pneumoniae (Imane et al., 2020; Wang et al., 2020). Aerial 
parts of Melissa officinalis L. (Lamiaceae) with ursene triterpene 
* Corresponding author. 
E-mail address: gyorgyeva@uni.sapientia.ro (É. György). 
Contents lists available at ScienceDirect 
Food Bioscience 
journal homepage: www.elsevier.com/locate/fbio 
https://doi.org/10.1016/j.fbio.2022.102280 
Received 17 September 2022; Received in revised form 18 November 2022; Accepted 1 December 2022 
mailto:gyorgyeva@uni.sapientia.ro
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Food Bioscience 51 (2023) 102280
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glycosides content possessed significant antimicrobial activity against 
Klebsiella pneumoniae, Pseudomonas aeruginosa and Candida albicans 
(Abdel-Naime et al., 2019). Antimicrobial effect was revealed for 
essential oils from Lippia berlandieri, T. vulgaris and Brassica nigra (Rey-
es-Jurado et al., 2019). Due to the bioactive compounds and to their 
volatility essential oils could be used in food preservation as antimi-
crobial agent an alternative to the synthetic food additives (Abdel--
Naime et al., 2019; Reyes-Jurado et al., 2019). Pharmaceutical 
applications of Pogostemon cablin, Angelica dahurica and Myristica fra-
grans essential oils are known for their antimicrobial inhibitory effect 
(Zhang, Ismail, et al., 2021). Bouyahya et al. (2020) revealed the anti-
oxidant, antidermatophyte, and antidiabetic dermatoprotective activity 
of Mentha viridis essential oil including bactericidal activity against 
Staphylococcus aureus and Listeria monocytogenes. 
Various pathogenic bacteria were detected on the surface of fresh 
vegetables like Aeromonas hydrophila, Bacillus cereus, Campylobacter 
jejuni, Clostridium botulinum, C. perfringens, Escherichia coli O157:H7, 
Listeria monocytogenes, Salmonella enterica serotypes, Shigella sonnei, 
Yersinia enterocolitica, Staphylococcus aureus, Vibrio cholera (Abadias 
et al., 2008; Aycicek et al., 2006; Beuchat, 2002; Caleb et al., 2013; 
Määttä et al., 2013; McMahon & Wilson, 2001; Nguz et al., 2005; Pon-
niah et al., 2010; Ramos et al., 2013; Sapers et al., 2006; Verhoeff--
Bakkenes et al., 2011; Zheng et al., 2013). Salmonella serotypes, Shigella 
or E. coli can often be isolated from the surface of vegetables after irri-
gation or fertilization with human or animal sewage. Raw vegetables 
can be associated with listeriosis because Listeria spp. can grow under 
refrigerated conditions, even modified atmospheric storage does not 
affect its growth rate. Endospore-forming bacteria including Bacillus 
cereus and Clostridium botulinum from soil can be found on vegetables. It 
is considered that their spores can be the source of infection in the case 
of minimally processed foods (Deák, 2006; Leff & Fierer, 2013; Sapers 
et al., 2006; Valero et al., 2002; Warriner et al., 2009). Antibiotic 
resistant bacteria also occur on the surface of fresh vegetables 
(Schwaiger et al., 2011). 
The quality, safety and extended shelf life of agricultural products 
increase consumer acceptability. Edible films represent an alternative 
solution for the preservation of minimally processedvegetables. The 
coating materials with natural antimicrobials can be an opportunity to 
increase the safety of fresh products. Edible films also control the 
downside of essential oils applied in vegetable preservation (Ciolacu 
et al., 2014; Yousuf et al., 2021; Zhu et al., 2021). The use of these 
essential oils is acceptable to consumers (Alves de Azeredo et al., 2011). 
Edible films containing plant extracts or essential oils it has been 
shown antifungal and antimicrobial activity (Vodnar et al., 2015). 
Antimicrobial activity was shown against bacterial strains including 
S. aureus, S. enteritidis, L. monocytogenes and E. coli. Thymol, carvacrol, 
trans-cinnamaldehyde, eugenol and vanillin have shown decontaminant 
effect against E. coli O157:H7 on fresh lettuces (Zhu et al., 2021). The 
acceptability of fresh vegetables and fruit are related to their sensorial 
features (Saxena et al., 2020). 
This research aims to determine the microbial load of fresh vegeta-
bles and the antibacterial effect of essential oils of selected Lamiaceae 
family plants (Thymus vulgaris, Origanum vulgare, Mentha piperita and 
Melissa officinalis) on the isolated and identified bacteria by 16 rDNA 
sequencing method. Also, it aims to further investigate their antimi-
crobial potential in active edible film materials for fresh vegetable 
preservation. 
2. Material and methods 
During this research, it was examined the microbial contamination of 
various commercially available fresh vegetables including lettuce, 
radish, yellow pepper, red Bell pepper, hot pepper, cucumber, Kapia 
pepper, tomato and cherry tomato with conventional culture methods. 
2.1. Microbiological analyses 
The evaluation of the microbiological quality of the purchased veg-
etables was the determination of total mesophilic bacterial counts with 
pour plate method on Nutrient agar. The detection of commonly found 
bacteria on the surface of vegetables like Escherichia coli, Salmonella spp., 
Shigella spp., Listeria monocytogenes, Bacillus cereus, Staphylococcus 
aureus, Vibrio cholerae, Campylobacter jejuni, Enterococcus faecalis, Pseu-
domonas aeruginosa, Clostridium perfringens was carried out with spread 
plate method. The used selective media were as following TBX Chro-
mogenic Agar, Salmonella Shigella (SS) Agar, Listeria mono Differential 
Agar (Base), ChromoBio®Cereus Base, Mannitol Salt Agar, TCBS agar, 
Campylobacter Blood-Free Selective Agar Base, Enterococcus Selective 
Agar, Pseudomonas Isolation Agar Base, Clostridial Differential Broth 
(produced by different companies and purchased by Romanian com-
panies) (György et al., 2020). 
2.2. Molecular biological techniques 
The most representative bacteria strains developed on selective 
media with high count were isolated and pure culture was realized. 
Identification of the selected bacteria strains on species-level was carried 
out by 16S rDNA sequencing method. Genomic DNA was isolated using 
AccuPrep® Genomic DNA Extraction Kit from Bioneer. For the 16S ri-
bosomal DNA amplification the universal 27 forward and 1492 reverse 
primers were used. The amplicons resulted from the PCR reaction were 
separated in 1% agarose gel, and visualized with BioRad trans-
illuminator. Sequencing was carried out by Biomi KFT. (Hungary). The 
isolated bacteria were identified through comparison of the sequences 
by the EzTaxon server on the basis of available 16S rDNA sequence data 
(György et al., 2020). 
2.3. Antibacterial activity 
The antibacterial effect of commercially available essential oils of 
Thymus vulgaris, Origanum vulgare, Mentha piperita and Melissa officinalis 
was determinate against some food spoilage and foodborne pathogenic 
bacteria originated from fresh vegetable with agar diffusion method. For 
comparison the antibacterial effect was also tested against some labo-
ratory strains like Escherichia coli, Staphylococcus aureus, Bacillus cereus, 
Salmonella spp., Shigella flexneri, Proteus vulgaris and Pseudomonas aeru-
ginosa. The nutrient agar medium was inoculated on the surface with a 
0.1 ml suspension of 24 h old bacteria (108 CFU/ml). In the center of the 
inoculated media, a 10 mm diameter hole was cut and 0.1 ml of essential 
oil was added. After incubation at the temperature of 37 ◦C, 48 h, the 
inhibition zone diameter was measured. The antibacterial activity was 
expressed in accordance with the size of the inhibition zone (Balouri 
et al., 2016). 
2.4. Edible film preparation 
The effectiveness of edible films containing the most effective 
essential oils was tested on the surface of different vegetables (tomatoes, 
cucumbers, carrots, hot peppers). It was compared the antibacterial ef-
fect of edible films with and without thyme and oregano essential oils. 
To prepare the chitosan-based film, 1 g of acetic acid was added to 
100 ml of distilled water and 2 g of chitosan was added to this solution. 
The resulting mixture was stirred for 4 h with a magnetic stirrer while 
the temperature of the mixture was maintained at 25 ◦C. Before the end 
of the mixing, 0.5 g of Tween20 solution and 0.3 g of essential oil were 
mixed with 2 g of glycerol and homogenized with the first solution and 
mixed further for 600 s. Than the solution was degassed and homoge-
nized in an ultrasonic bath for 1800 s. The dipping technique was used 
for immersing the fresh vegetables into the coating solution (based on 
modified method Ziani et al., 2008). 
After 11 days of storage, the mesophilic aerobic bacteria and 
É. György et al. 
Food Bioscience 51 (2023) 102280
3
Staphylococcus aureus counts of the samples were determined with the 
method as described above. 
2.5. Statistical analysis 
The results were analyzed using one way-ANOVA in Microsoft Excel. 
Spearman’s Rank correlation coefficient (PAST software package) was 
calculated to find the direction of association and strength between the 
applied edible films containing the two different antimicrobials, exper-
iments were performed in triplicate. 
3. Results and discussion 
The prevalence of allochthonous microorganisms in the examined 
vegetables was diverse, in some cases significant contamination level 
with pathogenic microorganisms could be detected. The total meso-
philic aerobic bacteria were remarkably higher in lettuce, radish and 
cucumber compared to other vegetables (Table 1). This result can be 
explained by the fact that the aforementioned vegetables develop and 
grow in the soil, on its surface or close to the soil. Typicall Salmonella 
spp. colonies were detected only in case of lettuce and radish samples, 
reaching 2.1⋅103 CFU/g in lettuce and 3⋅103 CFU/g in radish. Radish and 
cucumber were highly contaminated with species of Shigella, but 
appeared colonies also in the case of lettuce, hot peppers and cherry 
tomatoes. The contamination level of Listeria monocytogenes and Bacillus 
cereus in tested vegetables was low. Listeria monocytogenes was detected 
in case of lettuce, tomto-2 and cucumber samples. The contamination 
level in case of lettuce and tomato-2 was slight (10 CFU/g), but in case of 
cucumber the number reached the 102 scale. The presence of Bacillus 
cereus was found in red Bell and hot pepper samples, but in both cases 
the germ count was low 10 CFU/g. The presence of Enterococcus faecalis 
was found in hot pepper and cucumber, while Vibrio cholerae colonies 
were developed in lettuce, radish and cucumber. In most of the tested 
samples the presence of Staphylococcus aureus was found. Only yellow 
pepper and Kapia pepper were free from this bacteria (Table 2). 
Campylobacter jejuni was detected in three vegetable samples like let-
tuce, radish and tomato-1. The presence of Pseudomonas aeruginosa was 
found in lettuce, radish and cucumber. Positive resultfor Clostridium 
perfringens was found only in one, radish sample. 
The highest level of allochthonous microorganisms was detected in 
the case of lettuce, cucumber and radish. 
The ANOVA test result indicates a real difference between the bac-
terial counts from vegetables (Table 3). The null hypothesis probability 
is 2%, which means that differences between groups are statistically 
significant (Armstrong & Hilton, 2011). There is also significant differ-
ence in case of vegetables regarding specific bacterial count (Table 4.). 
The prevalence and count of different bacteria isolates are in 
accordance with other studies findings and partially results from con-
sequences of agricultural contamination risk factors (Mendoza et al., 
2022; Szczech et al., 2018; Vojkovská et al., 2017). 
Bacterial strains developed on selective media in highest count were 
isolated. The identified bacterial strains according to partial 16S rDNA 
gene sequence analysis belong to different genera (Table 5). 
The identified bacteria were reported from different environments. 
Bacterial strains of Citrobacter portucalensis have been isolated from 
water sample, while Pseudomonas hunanensis have been originated from 
manganese contaminated soil (Gao et al., 2014; Ribeiro et al., 2017). 
Pseudomonas baetica has been detected in the liver of the flatfish 
species of Dicologlossa cuneate (Lopez et al., 2011). Pseudomonas paraf-
ulva possessed antagonistic effect against various plant-pathogenic fungi 
(Liu et al., 2015). Enterobacter cloacae is widespread in nature with 
pathogenic strains (Mezzatesta et al., 2012). Acinetobacter baumannii, 
nosocomial pathogen, has been reported as critical priority pathogen 
due to drug resistance. It is believed to be related to nosocomial in-
fections (Cifuentes et al., 2020; Lai et al., 2012). Aeromonas spp., has 
been found in vegetables irrigated with treated wastewater, also in 
wastewater has been found the following bacteria A. salmonicida, 
A. media, A. allosaccharophila and A. popoffi. These strains include 
pathogens with multifactorial virulence factors, strains commonly found 
on lettuce (Umutoni et al., 2020). Enterococcus mundtii was first reported 
by Sharifi-Rad et al. (2016) related to urinary tract infections. Bacillus 
tequilensis was detected in aerogenic produced vinegar (Huang et al., 
2020). In the control of rice blast B. tequilensis GYLH001 bacteria is 
considered to be a biological control agent, inhibiting Magnaporthe 
oryzae (Li et al., 2018). Endophytic bacteria isolated from maize Bacillus 
mojavensis strain RRC101 has been shown antagonistic activity against 
themycotoxigenic fungal phytopathogen, Fusarium verticillioides (Rath 
et al., 2018). 
Essential oils with obtained antibacterial effect (Table 6, Table 7) 
have the potential to be used in vegetable preservation. Essential oils of 
peppermint (Mentha piperita), thyme (Thymus vulgaris) and fennel (Foe-
niculum vulgare) are contributed to inhibitory effect against various 
microorganisms (Tariq et al., 2019). Of the tested plant essential oils, the 
most pronounced antibacterial effect was detected in the case of thyme 
and oregano. The thyme essential oil exerted antibacterial effect against 
Staphylococcus aureus, Shigella flexneri, Bacillus mojavensis and Pseudo-
monas baetica. Also it could be mentioned the inhibitory effect against 
Escherichia coli, Salmonella spp., Proteus vulgaris and Bacillus cereus 
(Table 6, Table 7). Tohidpour et al. (2010) have reported similar find-
ings for S. aureus, E. coli and B. cereus. Origanum vulgare L. (oregano) is a 
widespread used aromatic plant from the Lamiaceae family. Because 
Saudi O. vulgare L. oils were effective in the inhibition of the tested 
bacteria as E. coli, Micrococcus luteus, P. aeruginosa, Staphylococcus 
aureus, Streptococcus mutans, it was proposed to apply for the control and 
prevention of food-borne pathogens (Khan et al., 2018). The essential oil 
of oregano showed elevated antibacterial activity against Pseudomonas 
aeruginosa, Citrobacter portucalensis, and Pseudomonas baetica. The anti-
bacterial effect was also observed for the other tested bacteria (excepted 
Salmonella spp.). 
Several studies demonstrated that essential oils of Thymus vulgaris and 
Origanum vulgare modulate the antibiotic resistance in foodborne path-
ogens (Evangelista et al., 2022; Khare et al., 2021). 
Table 1 
Microbial load of the assayed vegetables I. (CFU/g). 
Sample Mesophilic aerobic 
bacteria 
Salmonella spp. Shigella spp. Enterococcus faecalis Campylobacter jejuni 
Lettuce 4.5 ⋅ 104 2.1 ⋅ 103 2 ⋅ 10of Variation SS df MS F P-value F crit 
Between Groups 70218343 9 7802038 3.750943 0.000566 1.999115 
Within Groups 1.66E+08 80 2080020 
Total 2.37E+08 89 
Table 5 
Bacterial identification results for isolates obtained from the surface of different 
fresh vegetables. 
Identified bacterial strains Isolation source % Gene identity 
Bacillus tequilensis Cucumber 99 
Enterococcus mundtii Cucumber 99.33 
Enterobacter xiangfangensis Cucumber 99 
Pseudomonas mucidolens Lettuce 98.57 
Pseudomonas hunanensis Radish 97.44 
Pseudomonas parafulva Cucumber 97.42 
Citrobacter portucalensis Lettuce 98.25 
Acinetobacter baumannii Lettuce 99.52 
Bacillus marisflavi Radish 99.80 
Bacillus mojavensis Radish 95.78 
Enterobacter cloacae Cucumber 97 
Aeromonas media Radish 99.32 
Pseudomonas baetica Radish 99.51 
Bacillus tequilensis Lettuce 99 
Table 6 
The effect of the essential oils on growth of isolated bacteria (Inhibition zone in 
mm, average ± S.D., n = 10). 
Studied bacteria Thymus 
vulgaris 
Origanum 
vulgare 
Mentha 
piperita 
Melissa 
officinalis 
Enterobacter 
cloacae 
8.2 ± 0.4* 13.8 ± 1.94* No 
inhibition 
No inhibition 
Pseudomonas 
parafulva 
3.4 ±
1.02* 
9.0 ± 1.41* No 
inhibition 
No inhibition 
Pseudomonas 
baetica 
27 ± 3.95* 27.6 ± 3.2* 8.0 ± 1.1* 12 ± 1.1* 
Bacillus mojavensis 35.4 ±
1.36* 
16.8 ± 0.75* 1.8 ± 0.75* 7.0 ± 1.26* 
Pseudomonas 
hunanensis 
5.6 ±
0.49* 
5.8 ± 1.94* No 
inhibition 
5.8 ± 0.75* 
Citrobacter 
portucalensis 
9.8 ±
1.47* 
30.6 ± 0.8* 4.2 ± 0.75* 3.0 ± 1.26* 
*With respect to rows and columns the mean values confidential interval’s do 
not overlap that indicate significant differences Cumming, G. (2009). 
É. György et al. 
Food Bioscience 51 (2023) 102280
5
properties and low environmental impact and practical drawback 
(Abdollahzadeh et al., 2021; Zhang, Ismail, et al., 2021). It was sum-
marized that increase the mechanical and ensile strength of films 
contributing also to quality and safety of products (Khalid et al., 2022; 
Saxena et al., 2020; Sutharsan & Zhao, 2022). 
Based on the results the antibacterial activity of the chitosan based 
essential oil containing edible coating against Staphylococcus aureus was 
also observed. In case of tomato and cucumber the Staphylococcus aureus 
was totally inhibited after storage. In the case of chili peppers a reduc-
tion in cell number was detected. 
Previous studies reported the physicochemical and antimicrobial 
efficiency of essential oil containing edible films (Hashemi & Khodaei, 
2021; Matheus et al., 2021; Tiwari, 2017; Valencia-Chamorro et al., 
2011). According to Aghayan et al., 2020 the use of Satureja/Thyme 
essential oils containing chitosan based film resulted less perishable 
fruits and vegetables owing to enhanced antibacterial and barrier 
properties. Zhang, Ismail, et al., 2021 summarized the different essential 
oils containing chitosan based films significant antimicrobial effect, 
revealing some molecular basis of inhibition mechanisms. 
The overall results demonstrate the potential use of thyme and 
oregano essential oil in vegetable preservation even incorporating in 
edible films. 
Based on Spearman’s Rank Correlation Coefficient among the 
applied edible films containing the two different antimicrobials, there is 
no correlation. 
4. Conclusion 
This study found that among the tested vegetables lettuce, radish and 
cucumber were high contaminated which is probably attributed to the 
growing conditions. Among the identified bacteria there are emerging 
pathogen strains like Acinetobacter baumanni, Aeromonas media. Thymus 
vulgaris and Origanum vulgare essential oils could inhibited the growth of 
bacteria with vegetable origin. Highest antibacterial efficiency was 
showed in case of thyme and oregano essential oils on the identified 
bacteria with vegetable origin. Application of edible films containing the 
above mentioned essential oils revealed promising results. Based on 
these findings this could be a practical solution in vegetables preserva-
tion, also providing consumer demand. 
Further studies are recommended for evidence that edible films with 
these antimicrobial reduce the growth risk of wide pathogens. 
Declaration of competing interests 
Authors have declared that no competing interests exist. 
Data availability 
No data was used for the research described in the article. 
Acknowledgements 
We would like to thank the Sapientia Foundation - Institute for Sci-
entific Research for financial support. The authors are grateful to András 
Csaba Dezső for his help. 
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Table 7 
The effect of the essential oils on growth of foodborne pathogens (Inhibition 
zone in mm, average ± S.D., n = 10). 
Studied bacteria Thymus 
vulgaris 
Origanum 
vulgare 
Mentha 
piperita 
Melissa 
officinalis 
Escherichia coli 12.4 ±
1.81* 
11.2 ± 0.83* 2.4 ±
0.54* 
1.8 ± 0.44* 
Salmonella spp. 15.2 ±
2.04* 
No inhibition 4 ± 0.70* 1.1 ± 0.20* 
Shigella flexneri 26 ± 1.41* 14.2 ± 1.78* 5.6 ±
0.89* 
2.8 ± 0.44* 
Proteus vulgaris 15.8 ±
1.09* 
13.2 ± 1.78* 2.6 ±
0.54* 
2.2 ± 0.44* 
Staphylococcus 
aureus 
32 ± 2.73* 12.6 ± 0.89* 6.2 ±
1.09* 
Total 
inhibition 
Pseudomonas 
aeruginosa 
2.2 ±
0.44* 
24.2 ± 1.30* 10.2 ±
1.09* 
No inhibition 
Bacillus cereus 12 ± 0.44* 11.8 ± 0.44* 2.2 ±
0.44* 
20.2 ± 0.44* 
*With respect to rows and columns the mean values confidential interval’s do 
not overlap that indicate significant differences Cumming, G. (2009). 
Table 8 
The effect of antibacterial edible films/coatings on mesophilic aerobic bacteria 
count. 
Vegetables Mesophilic aerobic bacteria count (CFU/g) 
Tomatoes Cucumbers Carrot Hot 
pepper 
2.9 ⋅ 102 4.35 ⋅ 106 1 ⋅ 107 9 ⋅ 102 
Edible film without essential 
oil 
1.25 ⋅ 103 5 ⋅ 104 5 ⋅ 102 1 ⋅ 10 
Edible film with oregano 
essential oil 
1 ⋅ 10 3.6 ⋅ 104 4.3 ⋅ 
102 
0 
Edible film with thyme 
essential oil 
2 ⋅ 10 6.5 ⋅ 103 4.9 ⋅ 
102 
1 ⋅ 10 
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	Antimicrobial impacts of selected Lamiaceae plants on bacteria isolated from vegetables and their application in edible films
	1 Introduction
	2 Material and methods
	2.1 Microbiological analyses
	2.2 Molecular biological techniques
	2.3 Antibacterial activity
	2.4 Edible film preparation
	2.5 Statistical analysis
	3 Results and discussion
	4 Conclusion
	Declaration of competing interests
	Data availability
	Acknowledgements
	References