## 3 Results and Discussion
\begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Test Microorganism**} & \multicolumn{4}{c}{**MIC, \(\mu\)g/cm\({}^{3}\)**} \\ \cline{2-5}  & **Peppermint EO** & **Lavender EO** & **Yang-Yang EO** & **Raspberry Seed EO** \\ \hline _E. coli_ ATCC 25922 & 1000 & 500 & \textgreater{}30,000 & \textgreater{}30,000 \\ \hline _S. abony_ NTCC 6017 & 500 & 15.63 & \textgreater{}30,000 & \textgreater{}30,000 \\ \hline _S. aureus_ ATCC 25923 & 1000 & 2000 & \textgreater{}30,000 & \textgreater{}30,000 \\ \hline _E. faecalis_ ATCC 29212 & 500 & 1000 & \textgreater{}30,000 & \textgreater{}30,000 \\ \hline _P. aeruginosa_ NBIMCC 1390 & 500 & 500 & \textgreater{}30,000 & \textgreater{}30,000 \\ \hline \hline \end{tabular}
\end{table} 
Table 5: Minimum inhibitory concentrations (MICs) of peppermint, lavender, raspberry seed, and ylang-ylang EOs on the growth of _Escherichia coli_ ATCC 25922, _Salmonella abony_ NTCC 6017, _Staphylococcus aureus_ ATCC 25923, _Pseudomonas aeruginosa_ NBIMCC 1390, and _Enterococcus faecalis_ ATCC 29212. Figure 1: Inhibitory activity of EOs on the growth of _Escherichia coli_ ATCC 25922. (**a**) pepppermint and lavender EOs. (**b**) raspberry seed and ylang-ylang EOs. Figure 3: Inhibitory activity of EOs on the growth of _Pseudomonas aeruginosa_ NBIMCC 1390. (**a**) peppermint and lavender EOs. (**b**) raspberry seed and ylang-ylang EOs. Figure 2: Inhibitory activity of EOs on the growth of _Salmonella abony_ NTCC 6017. (**a**) peppermint and lavender EOs. (**b**) raspberry seed and ylang-ylang EOs. The data shown in Figure 1a,b unequivocally indicated that EOs exhibited significant antimicrobial activity against _E. coli_ ATCC 25922 and lavender EO had the highest inhibitory activity (MIC = 500 \(\mathrm{\SIUnitSymbolMicro\SIUnitSymbolMicro}\)/cm\({}^{3}\)), followed by peppermint EO (MIC = 1000 \(\mathrm{\SIUnitSymbolMicro\SIUnitSymbolMicro}\)/cm\({}^{3}\)). The antibacterial actions of raspberry seed and ylang-ylang EOs were significantly lower; the MICs were higher than 30,000 \(\mathrm{\SIUnitSymbolMicro\SIUnitSymbolMicro}\)/cm\({}^{3}\) (Figure 1). The obtained results indicated that the EOs of peppermint and lavender suppressed the growth of _Salmonella abony_ NTCC 6017 better than _Escherichia coli_ ATCC 25922. Similarly, the highest inhibitory activity (MIC = 15.63 \(\mathrm{\SIUnitSymbolMicro\SIUnitSymbolMicro}\)/cm\({}^{3}\)) was determined in lavender EO, followed by peppermint EO (MIC = 500 \(\mathrm{\SIUnitSymbolMicro\SIUnitSymbolMicro}\)/cm\({}^{3}\)) (Figure 2a). The antimicrobial action of the EOs of raspberry seed and ylang-ylang (MIC was higher than 30,000 \(\mathrm{\SIUnitSymbolMicro\SIUnitSymbolMicro}\)/cm\({}^{3}\)) on the growth of _Salmonella abony_ NTCC 6017 (Figure 2b) was significantly lower. The results obtained are consistent with the research results obtained by [PERSON] et al. (2019)[56]. Figure 3a,b indicate that the _Pseudomonas aeruginosa_ NBIMCC 1390 cells were more sensitive to the action of EOs of peppermint and lavender, with the latter suppressing the growth of the pathogen to a high extent. The highest inhibitory activity was determined with peppermint EO and lavender EO (Figure 3a). The antimicrobial action of the EOs of raspberry seed and ylang-ylang (MIC was higher than 30,000 \(\mathrm{\SIUnitSymbolMicro\SIUnitSymbolMicro}\)/cm\({}^{3}\)) on the growth of _Pseudomonas aeruginosa_ NBIMCC 13923 was significantly lower (Figure 3b). The inhibitory activity of the peppermint, lavender, raspberry seed, and ylang-ylang EOs on the growth of Gram-positive bacteria--_Staphylococcus aureus_ ATCC 25923 and _Enterococcus faecalis_ ATCC 29212--was determined (Figures 4 and 5). The results reflected in Figure 4a,b indicate that peppermint and lavender EOs suppressed the growth of _Staphylococcus aureus_ ATCC 25923. The highest inhibitory activity was determined in peppermint EO (MIC = 1000 \(\mathrm{\SIUnitSymbolMicro\SIUnitSymbolMicro}\)/cm\({}^{3}\)).