Chemical Composition and Antibacterial Potential of <i>Lavandula latifolia</i> and <i>Lavandula angustifolia</i> Essential Oils Against <i>Bacillus cereus</i> Isolated From Pipelines of Dairy Industry

Application of lavender essential oils (EOs) for food hygiene has been encouraged by its antibacterial activity. The aim was to determine the chemical composition of Algerian Lavandula latifolia and Lavandula angustifolia EOs using gas chromatography-flame ionization detection analysis and assess the antibacterial proprieties against Bacillus cereus isolated from dairy industry pipelines. Disc diffusion and microdilution assays were used for susceptibility testing. Qualitative and quantitative variations in the oil composition were shown, with L. latifolia being mostly composed by monoterpene epoxides (74.8%), whereas L. angustifolia is mostly monoterpene esters (39.3%). 1,8-Cineole, limonene, and camphor were the most abundant constituents for L. latifolia EO, whereas linalol and linalyl acetate were abundant for L. angustifolia EO. Susceptibility results revealed that L. latifolia EO was the most effective against all eleven strains. The molecular docking of the main oil products with the B. cereus target protein showed that hexyl butyrate, lavandulyl acetate, linalol, and linalyl acetate bound efficiently to the protein active site. The results of molecular docking were in line with minimum inhibitory concentration (MIC) results, agreeing that L. latifolia OE might be more active on B. cereus. These EOs from Lavandula species grown in Algeria showed antimicrobial activity on B. cereus and can be used for food hygiene and biopreservation.