Einfluss lipophiler Stoffe auf die mikrobiologische Hemmwirkung von Aromaextrakten am Beispiel von Staphylococcus aureus

Within the family of Apiaceae you find many plants with fatty oil and essential oil in their ripe, spicy and aromatic fruits. Especially the essential oil with its pharmacological and antimicrobial effects is responsible for the enormous applicability in pharmaceutical and food industry. The antimicrobial activity of the essential oils of Cumin, Caraway and Coriander is determined in liquid media by measuring the optical density against the standard culture of Staphylococcus aureus. The correlation between antimicrobial activity on one hand and the process of extraction and destillation on the other hand is illustrated and discussed. An essential result is the decreased or even raised antimicrobial activity by lipophilic components of spices and other foodstuffs. If you want to compare the results of a microbial laboratory test system with the real antimicrobial activity of the sample, simulation of complex matrix and structure of your analyzed sample is neccessary.