Abstract

The aim of this work was to investigate the antimicrobial activity of essential oil and some extracts and bacteriocins of olive (Olea europaea L.) collected from BeniMellal in Morocco against bacteria and yeast. The Powder of leaves O. europaea L., was extracted by Soxhlet extraction. The antimicrobial activity was determined by agar diffusion method and the determination of minimum inhibitory concentration (MIC) was done by microtitration technique. Result showed that the essential oil was active against Gram-positive more than Gram-negative bacteria. The essential oil had strong antibacterial activity against Streptococcus pneumonaie (32 mm) with MIC of 125 ?g/ml and Klebsiella oxytoca (32 mm) with MIC of 125?g/?l and the olive mille wastewater was active against Gram positive bacteria more than Gram-negative bacteria but not active against yeast strains; the maximum zone of inhibition was noted against Staphylococcus aureus (22 mm) and against Staphylococcus epidermis (19 mm) and Acinetobacter baumannii (18 mm). Bacteriocins inhibited 87.5% of bacteria and yeast. The extracts obtained with Ethanol inhibited some bacteria [the Klebsiella oxytoca (14 mm) and Proteus mirabilis (14 mm)].The results indicate that olive composedof phenolic compounds, especially hydroxytyrosol and oleuropein can be used for the development of new antimicrobial agents.