Antimicrobial effects of Turkish propolis, pollen, and laurel on spoilage and pathogenic food-related microorganisms

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dc.contributor.authorErkmen, Osman
dc.contributor.authorOezcan, Mehmet Musa
dc.date.accessioned2020-03-26T17:26:25Z
dc.date.available2020-03-26T17:26:25Z
dc.date.issued2008
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe antimicrobial activities of propolis extract, pollen extract, and essential oil of laurel (Laurus nobilis L.) at concentrations from 0.02% to 2.5% (vol/vol) were investigated on bacteria (Bacillus cereus, Bacillus subtilis, Escherichia coli, Salmonlla typhimurium, Staphylococcus aureus, Yersinia enterocolitica, Enterococcus faecalis, and Listeria monocytogenes), yeasts (Saccharomyces cerevisiae and Candida rugosa), and molds (Aspergillus niger and Rhizopus oryzae). Pollen has no antimicrobial effects on the bacteria and fungi tested in the concentrations used. Propolis showed a bactericidal effect at 0.02% on B. cereus and B. subtilis, at 1.0% on S. aureus and E. faecalis, and at 0.2% on L. monocytogenes. The minimum inhibitory concentration of propolis for fungi was 2.5%. Propolis and laurel were ineffective against E. coli and S. typhimurium at the concentrations tested. The results showed that the antimicrobial activity were concentration dependent. Propolis and essential oil of laurel may be used as biopreservative agents in food processing and preservation.en_US
dc.description.sponsorshipSelcuk University (Konya, Turkey)Selcuk University; Gaziantep University Research Fund.Gaziantep Universityen_US
dc.description.sponsorshipThis work was supported by a Selcuk University (Konya, Turkey) Scientific Research Project. Preparation of this manuscript was supported by the Gaziantep University Research Fund.en_US
dc.identifier.doi10.1089/jmf.2007.0038en_US
dc.identifier.endpage592en_US
dc.identifier.issn1096-620Xen_US
dc.identifier.issn1557-7600en_US
dc.identifier.issue3en_US
dc.identifier.pmid18800911en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage587en_US
dc.identifier.urihttps://dx.doi.org/10.1089/jmf.2007.0038
dc.identifier.urihttps://hdl.handle.net/20.500.12395/22212
dc.identifier.volume11en_US
dc.identifier.wosWOS:000259677200028en_US
dc.identifier.wosqualityQ2en_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.subjectantimicrobial activityen_US
dc.subjectessential oilen_US
dc.subjectfoodborne pathogenen_US
dc.subjectlaurelen_US
dc.subjectpollenen_US
dc.subjectpropolisen_US
dc.titleAntimicrobial effects of Turkish propolis, pollen, and laurel on spoilage and pathogenic food-related microorganismsen_US
dc.typeArticleen_US

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