Bacteriostatic effects of different spices essential oils on Clostridium perfringens in vitro

The effect of different spices essential oils (angelica essential oil, black-pepper essential oil, anise essential oil, cinnamon essential oil, ginger essential oil and wormwood essential oil) on the growth of Clostridium perfringen (C.perfringens) was studied to select the spices essential oils which had inhibitory effect on Clostridium perfringens.Oxford cup method and two times dilution method were selected to determine the antibacterial circle and minimum inhibitory concentration (MIC) for C.perfringens (Standard strain ATCC13124 and CICC22949, isolated strain C₁and C₂) .The result showed that the diameter of antibacterial circle of cinnamon essential oil was the largest, and the minimum inhibitory concentration (MIC) of cinnamon essential oil on C.perfringens ATCC13124, CICC22949, C₁and C₂were 2.75, 2.75, 5.5 and 2.75 mg/m L, respectively.The minimum inhibitory concentration of wormwood essential oil on C.perfringens ATCC13124, CICC22949, C₁and C₂were 11, 2.75, 11 and 2.75 mg/m L, respectively.The minimum inhibitory concentration of black-pepper essential oil on C.perfringens ATCC13124, CICC22949, C₁and C₂were 22, 11, 11 and 5.5 mg/m L, respectively.The minimum inhibitory concentration of anise essential oil on C.perfringens ATCC13124, CICC22949, C₁and C₂were 11, 5.5, 11 and 2.75 mg/m L, respectively.The minimum inhibitory concentration of ginger essential oil on C.perfringens ATCC13124, CICC22949, C₁and C₂were 88, 22, 22 and22 mg/m L, respectively.Conclusion:In addition to angelica essential oil, other five spices essential oils had inhibitory effect on C.perfringens, and the inhibition effect of cinnamon essential oil on C.perfringens was the best.