Abstract
Among the genera in this family, Styrax is unique in that it yields benzoin resin, a resinous substance. Usually, when sharp items lacerate the bark, this resin is secreted. Because of its fragrant qualities, it has been used for centuries in cosmetics and fragrances all over the world. Additionally, Styrax species have long been employed in herbal remedies for a variety of ailments. The antibacterial characteristics of Styrax tonkinensis essential oil (STEO) were the focus of this study. The antimicrobial activity was compared to bacteria, both Gram-positive (G+) and Gram-negative (G-), using inhibition zones in agar media, minimum inhibitory concentration (MIC) bioassays and in vapour phase on fruits and vegetables model. The findings showed that STEO was very successful in inhibiting bacteria that were G+ (Bacillus sutbtilis subsp. Spizizenii CCM 1999, Bacillus thuringiensis CCM 19, and Priestia (Bacillus) megaterium CCM 2007) as well as G- (Citrobacter koseri CCM 2535, Enterobacter aerogenes CCM 2531, Escherichia coli CCM 3954). The range of maximal inhibition zones and MIC values was determined to be 4.67 to 8.33 mm and 3.49 to 7.71 mg.mL-1, respectively. Furthermore, B. thiriangensis, P. megaterium, and E. coli were all susceptible to the antimicrobial effects of the (STEO) on the fruit and vegetable model. According to research findings, STEO is a valuable source of organic chemicals that have the potential to be innovative antibacterial agents against microbes.