@article{ajmr20261413,
author={{BENIE, Como¨¦ Koffi Donatien and BAMBA, Bourahima and YAPI, Amin Paulin and TRAORE, Adjaratou and NONKA, Moussa and ATOBLA, Koua and BONNY, Aya Carole and OKONDZA, Nohya Delvina and KPODA, Dissinviel St¨¦phane and GUESSENND, Nathalie and DADIE, Adj¨¦hi},
title={Detection of Anti-Biofilm Activity of <i>Peppermint</i> Essential Oil in <i>S. aureus</i>, <i>E. coli</i> and <i>P. aeruginosa</i>},
journal={American Journal of Microbiological Research},
volume={14},
number={1},
pages={12--19},
year={2026},
url={https://pubs.sciepub.com/ajmr/14/1/3},
issn={2328-4137},
abstract={Microbial biofilms pose a public health problem and are difficult to eliminate with conventional antimicrobial treatments. This study aimed to detect the anti-biofilm activity of natural peppermint essential oil against biofilm-forming bacterial strains. Sixty (60) strains, including <i>P. aeruginosa</i> (20), <i>S. aureus</i> (20), and <i>E. coli</i> (20), from clinical and food sources, were included in this study. The antibacterial activity of peppermint essential oil was determined by the Muller Hinton agar diffusion method. Phenotypic biofilm detection and the anti-biofilm activity of <i>peppermint</i> essential oil were performed using the tube method. Molecular detection of biofilm-forming genes (<i>PelA, PslA</i>, and <i>ppyR</i>) was carried out using PCR. <i>Peppermint</i> essential oil exhibited bactericidal activity against foodborne and clinical strains of E. coli and S. aureus. The median number of biofilms formed ranged from 0.8 ¡À 0.4 to 1.4 ¡À 0.4 (clinical strains) and from 0.7 ¡À 0.4 to 1.1 ¡À 0.2 (foodborne strains). The biofilm-forming genes PelA, PslA, and ppyR were detected in <i>P. aeruginosa</i> with prevalences ranging from 40% to 80% (clinical strains) and from 40% to 60% (foodborne strains). The prevalence of the PelA and PslA genes in S. aureus and E. coli ranged from 20% to 40% (clinical strains) and from 10% to 40% (foodborne strains). A significant reduction of between 101.7% and 274.8% (P&lt;0.01) was observed in clinical and food strains at Raw <i>peppermint</i> (RP) doses ranging from 0.2% to 2%. At 0.1% of Raw <i>peppermint</i> (RP), a negligible increase of between 21.2% and 23.3% was observed in clinical strains of <i>P. aeruginosa</i> and <i>S. aureus</i>. Controlling and eliminating bacterial biofilms using local natural essential oil represents a significant therapeutic advance.},
doi={10.12691/ajmr-14-1-3}
publisher={Science and Education Publishing}
}