The effects of essential oils of turkish plants spices on microorganisms in broth
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Dosyalar
Tarih
2003
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The antimicrobial effect of essential oils of six plant spices (thyme, oregano, basil, savory, dill and fennel) were tested at five concentrations (5.0. 1.0, 0.1, 0.01, and 0.001%) on Salmonella typhimurium, Bacillus cereus, Staphylococcus aureus, Escherichia coli, Yersinia enterocolitica, Saccharomyces cerevisiae, Candida rugosa, Rhizopus oryzae and Aspergillus niger. The results showed that the essential oils tested varied in their antimicrobial activity. Generally they have antibacterial effects at low concentrations (from 0.1 to 0.001%) except thyme and oregano. Essential oils of basil and savory have antifungal effect at 0.01% concentration while thyme, oregano and funnel at 0.1 and dill at 5.0% showed antifungal effect. Individual plant essential oils can inactivate pathogenic and spoilage microorganisms in foods, efficiently aid rancidity in foods, and adequate shelf -life of foods. © 2003 Taylor & Francis Group, LLC.
Açıklama
Anahtar Kelimeler
Kaynak
Journal of Essential Oil-Bearing Plants
WoS Q Değeri
Scopus Q Değeri
N/A
Cilt
6
Sayı
2
