2003 Volume 3 Issue 1 Pages 7-10
This study examines d-linalool and l-linalool to determine their effect on the inhibition of the growth of microorganisms. Coriander oil (contains d-linalool) and Ho oil (contains l-linalool) were the essential oils used in this experiment. Three microorganisms (Candida albicans, Saccharomyces cerevisiae, Streptomyces griseus subsp. griseus) found on the skin, five microorganisms (Enterobacter sp.G42 (gram-negative), Serratia sp.A3 (gram-negative), Acinetobacter sp.K2 (gram-negative), Corynetobacterium sp.G01 (gram-positive), Bacillus sp.G21 (gram-positive)) found in surface active agents, Escherchia coli and Bacillus subtilis were used.
The microorganisms were applied to an agar plate and cultivated 32℃ so that a volatilization ingredient might hit them directly.
Growth inhibition of the yeast (Candida albicans and Saccharomyces cerevisiae) by the aroma of Ho oils is based on l-linalool (vapor component 94%) contained in the essential oil.
