Co-effects of lactic acid and sodium chloride on the antibacterial activity of cumin and dill essential oils under laboratory conditions

application of essential oils of plants in the food industry is expanding due to its antimicrobial, antioxidant and flavoring properties. In recent years, researchers considered different essential oils due to increasing their antimicrobial activity. The purpose of the present study is to investigate lactic acid and sodium chloride on the antimicrobial activity of cumin and dill essential oils.

In this research, the constituent compounds of cumin and dill essential oils, as well as their antibacterial agents, were studied separately under different concentrations of sodium chloride and lactic acid (0.5, 1, 2 and 4%) on Escherichia coli O157 and Staphylococcus aureus bacteria. were studied. Analyzing the Compositions were performed by GC/MS method, and antimicrobial analysis tests were performed by disk diffusion.

our results showed that essential oils of cumin and dill were antibacterial and more effective on Staphylococcus aureus (MIC: 5 mg/ml) than Escherichia coli O157 (MIC: 10 mg/ml). Also, antibacterial properties of dill and cumin essential oils were significantly increased with high concentrations of sodium chloride, especially in amounts equal to or greater than 1%.

The essential oils have antimicrobial properties and it exceed dramatically in the percent of ≥1 of sodium chloride and 0.5 percent of lactic acid.