Résumé:
This dissertation presents an investigation of the antimicrobial activity of the essential oil of
Pistacia lentiscus. The essential oil was extracted by the hydro-distillation method and
its activity was evaluated against a panel of pathogenic microorganisms: Escherichia
coli, Staphylococcus aureus, Pseudomonas aeruginosa, Citrobacter freundii and Candida
albicans.The disk diffusion method revealed that Pistacia lentiscus oil exhibits
promising antimicrobial activity, particularly against Staphylococcus aureus, with an average
inhibition diameter of 43.3 mm. For the other bacteria tested (Escherichia coli,
Pseudomonas aeruginosa and Citrobacterfreundii), the results are more nuanced, with zones
of inhibition ranging from 0 to 25 mm, requiring additional analyzes to confirm significant
antimicrobial activity. Nevertheless, the oil demonstrates some effectiveness against the
pathogenic fungus Candida albicans, with an average inhibition diameter of 30 mm.
Minimum inhibitory concentrations (MICs) were determined for Pistacia lentiscus essential
oil against the tested bacteria. The results indicate that Escherichia coli and Staphylococcus
aureus strains are sensitive to the oil, with MICs lower than the therapeutic concentrations
usually used.
