The bactericidal concentrations (MBC) was µl/ml for all isolates tested. The antifungal properties of the holy basil EO were also determined in this study against three important pathogenic fungi such as Candida albicans, Rhizoctonia solani and Fusarium oxysporum with the inhibition zones ranging approximately from 20 to 30 mm. The results suggested that holy basil EO can be applied in food industries as natural flavoring preservatives/additives to control food spoilage and food born bacteria and fungi. | Vietnam Journal of Science and Technology 56 (4A) (2018) 205-212 ANTIMICROBIAL ACTIVITIES OF VIETNAMESE HOLY BASIL (OCIMUM SANCTUM ) ESSENTIAL OIL AGAINST FOOD-BORNE BACTERIA AND FUNGI Cung Thi To Quynh1, 2, *, Vu Thu Trang1 1 School of Biotechnology and Food Technology, Hanoi University of Science and Technology, No 1 Dai Co Viet, Ha Noi 2 Institute of Research and Development of Natural Products, Hanoi University of Science and Technology, No 1 Dai Co Viet, Ha Noi * Email: Received: 23 August 2018; Accepted for publication: 6 October 2018 ABSTRACT The essential oil (EO) obtained from the leaves of the holy basil (Ocimum sanctum L.) growing in Vietnam was found to contain eugenol ( %), (E)-caryophyllene ( %), βelemene ( %), and germacrene A ( %) as the main volatile components. The antimicrobial activities of this oil were screened against several food-borne bacteria and fungi species. Significant growth inhibition effects against food-borne bacteria Escherichia coli, Staphylococcus aureus, Bacillus subtilis, and Bacillus cereus were observed using the standard disc diffusion method. The diameters of the inhibition zones against tested strains ranged from to mm; to mm; and to mm for 5 µl, 10 µl and 15 µl of EO, respectively. The minimum inhibitory concentration (MIC) determined by micro-dilution method in MHB liquid medium was µl/ml. The bactericidal concentrations (MBC) was µl/ml for all isolates tested. The antifungal properties of the holy basil EO were also determined in this study against three important pathogenic fungi such as Candida albicans, Rhizoctonia solani and Fusarium oxysporum with the inhibition zones ranging approximately from 20 to 30 mm. The results suggested that holy basil EO can be applied in food industries as natural flavoring preservatives/additives to control food spoilage and food born bacteria and fungi. Keywords: Ocimum sanctum L., holy basil .
