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The ability of some aromatic waters at the in-use concentrations to enhance or inhibit the growth of microorganisms was determined by the antimicrobial preservative challenge method. Anise, chloroform, cinnamon, clove, dill, lemon, peppermint and rose waters were challenged with Ps. aeruginosa. Levels of the surviving cells at different times were determined by the pour plate method. The antimicrobial effect of the corresponding undiluted aromatic oils against Ps. aeruginosa was determined by the cup-plate method. Results showed that cinnamon water possesses profound and useful preservative activity against Ps. aeruginosa. The inhibitory effect of anise, chloroform and rose waters on Ps. aeruginosa is not much pronounced. Similarly, clove, dill and peppermint waters exhibited no significant preservative actions. Lemon water was found to enhance the growth of Ps. aeruginosa. The survival pattern of Ps. aeruginosa in the majority of the aromatic waters conforms with the antimicrobial actions of their undiluted oils.
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Applied and environmental microbiology,
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Y K Ibrahim, and
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Y K Ibrahim, and
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