Evaluation of the effect of lemongrass (Cymbopogon citratus) essence on food infectious microorganisms

The aim of this study was to evaluate the antibacterial properties of lemongrass essence (Cymbopogon citratus) against pathogenic bacteria. For this purpose, the antimicrobial activity of the essence was determined by minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against five pathogenic bacteria and food contamination factors such as gram- positive bacteria such as Bacillus cereus and Clostridium botulinum and gram- negative bacteria such as Escherichia coli and Pseudomonas aeruginosa and Shigella. The results showed that the highest MIC and MBC were observed against Shigella Gram-negative bacteria (MIC 566.66 ppm, MBC: 658.33). The lowest MIC and MBC values were observed against Clostridium botulinum (MIC 258.33 ppm, MBC: 408.08). Antibacterial activity of different concentrations (100, 250, 500, 750 and 1000 ppm) of the essence was also determined by the diameter of the inhibition zone and compared with the antibiotic tetracycline. The diameter of the growth inhibition zone of different concentrations of Bacillus cereus essence is 10.29- 24.83 mm, Clostridium botulinum is 9.65- 28.72 mm, Escherichia coli is 8.25- 19.58 mm, Pseudomonas aeruginosa 6.41- 18.15 mm and 5.41- 16.41 mm respectively. In total, concentrations of 750 and 1000 ppm had the highest antimicrobial activity compared to antibiotic tetracycline. Based on the results of this study, lemongrass essence has an acceptable antimicrobial effect and can be used as an alternative to common antimicrobial compounds.