Note: Inhibition of Pathogenic Bacteria by Essential Oils at Different Concentrations

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dc.contributor.authorÖzkan, Gülcan
dc.contributor.authorSağdıç, Osman
dc.contributor.authorÖzcan, Musa
dc.date.accessioned2020-03-26T16:45:54Z
dc.date.available2020-03-26T16:45:54Z
dc.date.issued2003
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe 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.en_US
dc.identifier.citationÖzkan, 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
dc.identifier.doi10.1177/108201303033884en_US
dc.identifier.endpage88en_US
dc.identifier.issn1082-0132en_US
dc.identifier.issue2en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage85en_US
dc.identifier.urihttps://dx.doi.org/10.1177/108201303033884
dc.identifier.urihttps://hdl.handle.net/20.500.12395/18514
dc.identifier.volume9en_US
dc.identifier.wosWOS:000184026800003en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorÖzcan, Musa
dc.language.isoenen_US
dc.publisherSage Publications Ltden_US
dc.relation.ispartofFood Science and Technology Internationalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectİnhibitionen_US
dc.subjectPathogensen_US
dc.subjectBacteriaen_US
dc.subjectEssential Oilsen_US
dc.subjectSpicesen_US
dc.titleNote: Inhibition of Pathogenic Bacteria by Essential Oils at Different Concentrationsen_US
dc.typeArticleen_US

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