Antimicrobial properties of cumin

  • R. S. Shetty
  • R. S. Singhal
  • P. R. Kulkarni
Short Communication


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 aeruginosa was the most resistant. Staphylococcus aureus had an MIC almost double that of all other Gram-positive species tested, while the fungi had MIC values 10 to 20 times lower than those of the bacteria.

Key words

Antimicrobial properties cumin cuminaldehyde essential oil 


  1. Bose, S.M., Bhima Rao, C.N. & Subrahmanyan, V. 1949 Influence of organic matter on the bactericidal efficiency of Indian essential oils. Journal of Scientific and Industrial Research 8B, 157–160.Google Scholar
  2. Bose, S.M., Bhima Rao, C.N. & Subrahmanyan, V. 1950 Some factors affecting the bactericidal property of lemon-grass oil emulsions. Journal of Scientific and Industrial Research 9B, 12–37.Google Scholar
  3. Maruzzella, J.C. & Sicurella, N.A. 1960 Antibacterial activity of essential oil vapors. Journal of the American Pharmaceutical Association 49, 692–694.Google Scholar
  4. Shelef, L.A. 1983 Antimicrobial effects of spices. Journal of Food Safety 6, 29–44.Google Scholar
  5. Shelef, L.A., Naglik, O.A. & Bogen, D.W. 1980 Sensitivity of some common food borne bacteria to the spices sage, rosemary and allspice. Journal of Food Science 45, 1042–1044.Google Scholar

Copyright information

© Rapid Communications of Oxford Ltd 1994

Authors and Affiliations

  • R. S. Shetty
  • R. S. Singhal
  • P. R. Kulkarni

There are no affiliations available

Personalised recommendations