Effects of Turkish Spice Extracts at Various Concentrations on the Growth of Escherichia Coli O157:H7

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dc.contributor.authorSağdıç, Osman
dc.contributor.authorKuşçu, Alper
dc.contributor.authorÖzcan, Musa
dc.contributor.authorÖzçelik, Sami
dc.date.accessioned2020-03-26T16:45:00Z
dc.date.available2020-03-26T16:45:00Z
dc.date.issued2002
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe antimicrobial activities of the extracts of seven spices (cumin, Helichrysum compactum Boiss (HC), laurel, myrtle, oregano, sage and thyme) were examined in their capacity to inhibit the growth of Escherichia coli O157:H7. Spices were fractionated by the extraction method to obtain a methanolic fraction. Of the spices tested, thyme showed promising results by inhibiting growth both in paper disc assay and agitated liquid culture assay. Antibacterial effects of tested spices extracts vary related to concentrations. Thyme and oregano showed higher activity than the others. It was also found that laurel and HC markedly stimulated the growth of E. coli O157:H7. Statistically, important variations were found among the inhibitory effects of spice extracts. This study has shown that E. coli O157:H7 inhibition by spice extracts may be of use in the field of food preservation. © 2002 Elsevier Science Ltd. All rights reserved.en_US
dc.identifier.citationSağdıç, O., Kuşçu, A., Özcan, M., Özçelik, S., (2002). Effects of Turkish Spice Extracts at Various Concentrations on the Growth of Escherichia Coli O157:H7. Food Microbiology, (19), 473-480. Doi: 10.1006/fmic.2002.0494
dc.identifier.doi10.1006/fmic.2002.0494en_US
dc.identifier.endpage480en_US
dc.identifier.issn0740-0020en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage473en_US
dc.identifier.urihttps://dx.doi.org/10.1006/fmic.2002.0494
dc.identifier.urihttps://hdl.handle.net/20.500.12395/18149
dc.identifier.volume19en_US
dc.identifier.wosWOS:000178211500007en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorÖzcan, Musa
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofFood Microbiologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.titleEffects of Turkish Spice Extracts at Various Concentrations on the Growth of Escherichia Coli O157:H7en_US
dc.typeArticleen_US

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