Evaluation of the Antibacterial Effect of Foeniculum vulgare Mill. Essential Oil on Opportunistic Microflora: Growth and Enzymatic Activity Indicators

Viktar Lemiasheuski *

All-Russian Research Institute of Physiology, Biochemistry and Nutrition of Animals – Branch of the Federal Research Center for Animal Husbandry Named after Academy Member L. K. Ernst, Laboratory of Protein and Amino Acid Nutrition, Institute, 249013 Borovsk, Russian Federation and International Sakharov Environmental Institute of Belarusian State University, 23/1 Dolgobrodskaya Str., 220070 Minsk, Republic of Belarus.

Yihe Ji

International Sakharov Environmental Institute of Belarusian State University, 23/1 Dolgobrodskaya Str., 220070 Minsk, Republic of Belarus.

Igor Buchenkov

International Sakharov Environmental Institute of Belarusian State University, 23/1 Dolgobrodskaya Str., 220070 Minsk, Republic of Belarus.

Evgeniy Gritskevitch

International Sakharov Environmental Institute of Belarusian State University, 23/1 Dolgobrodskaya Str., 220070 Minsk, Republic of Belarus.

Aliaksei Sysa

International Sakharov Environmental Institute of Belarusian State University, 23/1 Dolgobrodskaya Str., 220070 Minsk, Republic of Belarus.

*Author to whom correspondence should be addressed.


Abstract

Fennel (Foeniculum vulgare) is an edible spice with edible value and is cultivated in both tropical and temperate regions. It is a traditional spice with important economic value and extensive medical application value. The purpose of the research: Antibacterial tests were conducted on four types of opportunistic bacteria in the gastrointestinal tract to determine their biochemical indicators. Fennel oil was used as raw material in this study. The object of study were opportunistic microorganisms of the gastrointestinal tract Escherichia coli, Proteus mirabilis, Staphylococcus aureus, Bacillus cereus. The study groups were fennel essential oil produced by Botanika LLC, Russian Federation (FEN-B) and IP Saules Sapnis, Republic of Belarus (FEN-SS). Collection microorganisms of the same species were used as a control. Research results have shown that fennel essential oil (Foeniculum vulgare) inhibits the growth of opportunistic microflora. E. coli, B. cereus and P. mirabilis exhibited proteolytic and amylolytic activities. In S. aureus cultured cells, amylolytic enzymes were not present.

Keywords: Foeniculum vulgáre, essential oil, conditional pathogenic microorganisms, proteolytic activity, sacharolytic activity, zone of growth retention, gastrointestinal tract


How to Cite

Lemiasheuski, Viktar, Yihe Ji, Igor Buchenkov, Evgeniy Gritskevitch, and Aliaksei Sysa. 2024. “Evaluation of the Antibacterial Effect of Foeniculum Vulgare Mill. Essential Oil on Opportunistic Microflora: Growth and Enzymatic Activity Indicators”. Asian Journal of Research in Biochemistry 14 (4):138-48. https://doi.org/10.9734/ajrb/2024/v14i4302.

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