In this study, antimicrobial activities of different five extracts of (Anethum graveolens) dill, (Coriandrum sativum) coriander, (Mentha spicata) spearmint, (Origanum majorana) marjoram, (Petroselinum crispum) parsley and (Thymus vulgaris) thyme, against ten species of bacteria namely: Bacillus cereus, Bacillus subtilis, E.coli O157:H7,Klebsiella pneumoniae,Micrococcus luteus, Micrococus roseus, Pseudomonas aeruginosa, Serratia marcescens, Staphylococcus aureus, Streptomyces sp.;nine species of fungi namely: Alternaria alternata, Aspergillus flavus, Aspergillus niger,Aspergillus parasiticus, Cladosporium cladosporioides, Fusarium oxysporum, Mucor racemosus, Pencillium italicum, Rhizopus nigricans and six species of yeasts namely: Candida errobii, Candida sake, Debaryomyces hansenii, Kluyveromyces marxinus, Pichia membranaefaciens and Saccharomyces cerevisiae.
This work performs also to determine minimal inhibitory concentrations (MICs) of different extracts ethanol, methanol, acetone, hexane and water extracts of previous extracts of dill, coriander, spearmint, marjoram, parsley and thyme on ten species of bacteria, nine species of fungi and six species of yeasts, and preliminary of phytochemical screening of some secondary product which found in these extracts and may be have antimicrobial activities.