Inhibitory effects of spice essential oils on the growth of Bacillus species

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dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorSağdıc, Osman
dc.contributor.authorÖzkan, Gülcan
dc.date.accessioned2020-03-26T17:03:45Z
dc.date.available2020-03-26T17:03:45Z
dc.date.issued2006
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractA series of essential oils of I I Turkish plant spices [black thyme, cumin, fennel (sweet), laurel, marjoram, mint, oregano, pickling herb, sage, savory, and thyme], used in foods mainly for their flavor, aromas, and preservation, in herbal tea, in alternative medicines, and in natural therapies, were screened for antibacterial effects at 1:50, 1:100, 1:250, and 1:500 dilutions by the paper disc diffusion method against six Bacillus species (Bacillus amyloliquefaciens ATCC 3842, Bacillus brevis FMC 3, Bacillus cereus FMC 19, Bacillus megaterium DSM 32, Bacillus subtilis IMG 22, and B. subtilis var. niger ATCC 10). All of the tested essential oils (except for cumin) showed antibacterial activity against one or more of the Bacillus species used in this study. Generally, the essential oils at 1:50 and 1: 100 levels were more effective. Only one essential oil (laurel) was not found effective against the tested bacteria. The bacterium most sensitive to all of the spice essential oils was B. amyloliquefaciens ATCC 3842. Based on the results of this study, it is likely that essential oils of some spices may be used as antimicrobial agents to prevent the spoilage of food products.en_US
dc.identifier.doi10.1089/jmf.2006.9.418en_US
dc.identifier.endpage421en_US
dc.identifier.issn1096-620Xen_US
dc.identifier.issue3en_US
dc.identifier.pmid17004909en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage418en_US
dc.identifier.urihttps://dx.doi.org/10.1089/jmf.2006.9.418
dc.identifier.urihttps://hdl.handle.net/20.500.12395/20547
dc.identifier.volume9en_US
dc.identifier.wosWOS:000241095600021en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherMARY ANN LIEBERT INCen_US
dc.relation.ispartofJOURNAL OF MEDICINAL FOODen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectBacillus speciesen_US
dc.subjectessential oilsen_US
dc.subjectinhibitory effecten_US
dc.titleInhibitory effects of spice essential oils on the growth of Bacillus speciesen_US
dc.typeArticleen_US

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