ANTIMICROBIAL PROPERTIES OF CUMIN

Fungal (Aspergillus and Penicillium spp.) and yeast (Saccharomyces and Candida spp.) cultures were more sensitive to cumin volatile oil and cuminaldehyde than bacteria. Among Gram-negative bacteria, Escherichia coli was the most sensitive to the volatile oil while Pseudomonas aer uginosa was the most resistant. Staphylococcus aureus had an MIC almos t double that of all other Gram-positive species tested, while the fun gi had MIC values 10 to 20 times lower than those of the bacteria.