Effet antibactérien des huiles Essentielles de la Sauge (Salvia officinalis L.) sur deux souches bactériennes

Abstract

Essential oils and their constituents have a long history as antimicrobial agents, however their use as antimicrobial additives in the agri-food field has been rarely reported. This work aims to make a contribution to the demonstration of the antimicrobial activity of the essential oils of some aromatic plants. Initially, this study focuses on the extraction of these metabolites from autochthonous plants in western Algeria, namely Salvia officinalis L. by the hydrodistillation process. In a second step, our work was directed towards the demonstration of the antibacterial activity of these oils on the pathogenic bacterial strains, the most incriminated ones in the intestinal and nosocomial infections (Staphylococcus aureus and Pseudomonas aerugenosa by using the method of The oils in the study showed low antibacterial activity on all strains tested, of which Staphylococcus proved to be the most sensitive while Pseudomonas aeruginosa was the most resistant. Minimum Inhibitory Concentrations (MIC) are determined by the solid-state dilution method. Finally we can conclude that the essential oil of Salvia officinalis L. exerts a more significant antibacterial effect, because the yield of this oil is around 0.27%.