The Study of Antibacterial Effects of Cinnamomum zeylanicum Nees. and Cuminum cyminum L. Essential Oil on Morphology of Bacillus cereus with Use of Transmission of Electron Microscopy (TEM)

Background: Bacillus cereus is a spore-forming food-borne pathogen often associated with food products such as meat, vegetables, soup, rice, and milk and other dairy products. 1 - 20 % of total outbreaks of food intoxication in the world are caused by Bacillus cereus. There is an increasing interest in the use of plant-derived antimicrobial compounds as natural preservatives for foods. Such as Cinnamomum zeylanicum Nees. and Cuminum cyminum L. essential oils that growth inhibition mechanism of several pathogen's morphology by them have been reported in various articles by electronic microscopy. Objective: The objective of this survey was evaluation of antibacterial effects of Cinnamomum zeylanicum Nees. and Cuminum cyminum L. essential oils on Bacillus cereus morphology with use TEM. Methods: The essential oils of Cinnamomum zeylanicum Nees. and Cuminum cyminum plants were obtained by steam-distillation and analyzed by GC/MS. Then effect of concentration of these essential oils (450 µl/l) on morphology of Bacillus cereus was evaluated with TEM after processing and photographs explanation. Results: with use of two treatments (Cinnamomum zeylanicum Nees. and Cuminum cyminum L. essential oils) observed abnormality bacterial division, cell deformity and depletion of cell content, release of cytoplasmic constituent. In treatment by Cinnamomum zeylanicum Nees. essentialoil, destruction of bilayer phospholipids membrane and glycopeptides of cell wall and unintegrity was detected. But in Cuminum cyminum L. essential oil treatment observed cytoplasmic coagulation near the envelope of bacterial cell. Conclusion: The results showed the different mechanism inhibitory effects of the Cinnamomum zeylanicum Nees. and Cuminum cyminum L. essential oils on morphology of Bacillus cereus with TEM.