Note: Inhibition of Pathogenic Bacteria by Essential Oils at Different Concentrations
Yükleniyor...
Dosyalar
Tarih
2003
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Sage Publications Ltd
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The antimicrobial effect of 11 selected Turkish spice essential oils was investigated against seventeen pathogenic bacteria. The antimicrobial activity of the essential oils of six spices (cumin, fennel, laurel, mint, marjoram. oregano, pickling herb, sage, savory, thyme (black) and thyme) was tested at four concentrations (0.2, 0.4, 1 and 2%) on various microorganisms (E. aerogenes, E. coli, E. coli O157:H7, K. pneumoniae, P. vulgaris, S. enteritidis, S. gallinarum, S. typhimurium, S. aureus, Y. enterocolitica, A. hydrophila, C. xerosis, M. luteus, M. smegmatis, E. feacalis, P. aeruginosa and P. fluorescens). All preparations showed antibacterial activity against at least one or more bacteria. The inhibitory effect of the essential oils was evaluated through paper disc diffusion method. In general, the essential oils at 1 and 2% levels were effective. The most active essential oils were marjoram, thyme and oregano. According to the results, the studied essential oils potentially might be used as antibacterial agents to prevent the spoilage of food products, although further research is needed.
Açıklama
Anahtar Kelimeler
İnhibition, Pathogens, Bacteria, Essential Oils, Spices
Kaynak
Food Science and Technology International
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
9
Sayı
2
Künye
Özkan, G., Sağdıç, O., Özcan, M., (2003). Note: Inhibition of Pathogenic Bacteria by Essential Oils at Different Concentrations. Food Science and Technology International, 9(2), 85-88. Doi: 10.1177/108201303033884
