In vitro study of the synergistic effect of Thymus vulgaris (Thyme) and rosmarinus officinalis (Rosemary) on Staphylococcus aureus and Escherichia coli

Date of Completion

2018

Document Type

Capstone Project

Degree Name

Grade 12

Keywords

Thymus Plant, Rosmarinus, Staphylococcus aureus, Escherichia coli

Abstract

Kirby Bauer Disc diffusion Method was used to get the inhibition effect. Researchers used one-way analysis of variance (ANOVA) to interpret the data gathered in the experiment. Based on the data gathered, thyme has an average of 21.69 mm antibacterial activity against the bacteria while rosemary showed an average of 8.8 mm antibacterial activity. Thus, there was a significant difference on the antibacterial effects of T. vulgaris (thyme) and R. officinalis (Rosemary) in terms of zone of inhibition of S. aureus between Vancomycin, Thyme and Rosemary. In their synergistic effect, the data showed minimal inhibition effect against bacteria S. aureus and the greatest inhibition only has an average of 11 mm with the 50%:50% concentrations of Thyme and Rosemary. For the E. coli, between the Ampicillin and the two herbal plants, the synergistic effect of Thyme and Rosemary showed almost no inhibition in all the treatments exhibited 6 mm of inhibition. Lastly, the researchers recommend using this study to support or contradict their own findings about plant extracts against S. aureus and E.coli.

Comments

Call Number: RP SHS 18 33

Location: Research Commons

First Advisor

Myra Michelle M. Mojica

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