## 3 Results and Discussion
The data reflected in Figure 6a,b unambiguously indicate that EOs exhibit high antimicrobial activity against the saprophytic microorganisms; the highest inhibitory activity was determined in lavender EO (MIC = 250 \(\mathrm{\SIUnitSymbolMicro g}\)/\(\mathrm{cm}^{3}\)), followed by peppermint EO (500 \(\mathrm{\SIUnitSymbolMicro g}\)/\(\mathrm{cm}^{3}\)). The antimicrobial action of raspberry seed and ylang-ylang EOs (MIC exceeding 30,000 \(\mathrm{\SIUnitSymbolMicro g}\)/\(\mathrm{cm}^{3}\)) was significantly lower (Figure 6b). The inhibitory activities of peppermint, lavender, raspberry seed, and ylang-ylang EOs on the growth of _Saccharomyces cerevisiae_ ATCC 9763 were investigated (Figure 7a,b). Figure 5: Inhibitory activity of EOs on the growth of _Enterococcus faecalis_ ATCC 29212. (**a**) peppermint and lavender EOs. (**b**) raspberry seed and ylang-ylang EOs. The results obtained show that EOs of peppermint and lavender suppressed the growth of _Saccharomyces cerevisiae_ ATCC 9763 compared to spore-forming bacteria. The highest inhibitory activity was determined in peppermint EO and lavender EO (MIC = 2000 \(\upmu\)g/cm\({}^{3}\)) (Figure 7a). The antimicrobial action of EOs of raspberry seed and ylang-ylang (MIC being higher than 30,000 \(\upmu\)g/cm\({}^{3}\)) on the growth of _Saccharomyces cerevisiae_ ATCC 9763 was significantly lower. The inhibitory activity of peppermint EO, lavender EO, ylang-ylang EO, and raspberry seed EO on the growth of the fungal representatives _Penicillium chrysogenum_ ATCC 28089, _Aspergillus niger_ ATCC 1015, and _Aspergillus flavus_ ATCC 9643 was determined. Peppermint EO exhibited high antimicrobial activity against the fungal strains _Penicillium chrysogenum_ ATCC 28089, _Aspergillus flavus_ ATCC 9643 (MIC = 500 \(\upmu\)g/cm\({}^{3}\)). Lavender EO exhibited high antimicrobial activity against the growth of the fungal strains _Penicillium chrysogenum_ ATCC 28089, _Aspergillus niger_ ATCC 1015, and _Aspergillus flavus_ ATCC 9643 (MIC = 500 \(\upmu\)g/cm\({}^{3}\)). Yang-ylang EO suppressed the growth of the fungal strains _Penicillium chrysogenum_ ATCC 28089, _Aspergillus niger_ ATCC 1015, and _Aspergillus flavus_ ATCC 9643 (MIC = 7500 \(\upmu\)g/cm\({}^{3}\)). The most sensitive were the spores of _Penicillium chrysogenum_ ATCC 28089 (MIC = 3750 \(\upmu\)g/cm\({}^{3}\)) compared to other  
Figure 6: Inhibitory activity of EOs on the growth of _Bacillus subtilis_ ATCC 19659. (**a**) peppermint and lavender EOs. (**b**) raspberry seed and ylang-ylang EOs. Figure 7: Inhibitory activity of EOs on the growth of _Saccharomyces cerevisiae_ ATCC 9763. (**a**) peppermint and lavender EOs. (**b**) raspberry seed and ylang-ylang EOs. fungal representatives included in the present study. Raspberry seed EO exhibited less antimicrobial activity against the growth of the fungal strains _Penicillium chrysogenum_ ATCC 28089, _Aspergillus niger_ ATCC 1015, and _Aspergillus flavus_ ATCC 9643 than the other EOs included in the present study. The minimum inhibitory concentrations (MICs) of peppermint, lavender, raspberry seed, and ylang-ylang EOs against the growth of _Bacillus subtilis_ ATCC 19659, _Saccharomyces cerevisiae_ ATCC 9763, _Penicillium chrysogenum_ ATCC 28089, _Aspergillus niger_ ATCC 1015, and _Aspergillus flavus_ ATCC 9643 were determined based on the studies conducted to determine the antimicrobial activity of the studied EOs (Table 6). Grapefruit EO (MIC = 125-500 \(\mathrm{\SIUnitSymbolMicro m^{3}}\)) and lemon EO (MIC = 250-500 \(\mathrm{\SIUnitSymbolMicro cm^{3}}\)), followed by peppermint EO (MIC = 500-2000 \(\mathrm{\SIUnitSymbolMicro g/cm^{3}}\)) and lavender EO (MIC = 500-2000 \(\mathrm{\SIUnitSymbolMicro g/cm^{3}}\)) had the lowest MICs. The MIC values for raspberry seed and ylang-ylang EOs were higher than 30,000 \(\mathrm{\SIUnitSymbolMicro g/cm^{3}}\). The functional mechanism of EO antibacterial action is attributed to their chemical composition and antibacterial action, which are not always the same [57].