Antibacterial Activity of Turkish Spice Hydrosols

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dc.contributor.authorSağdıç, Osman
dc.contributor.authorÖzcan, Musa
dc.date.accessioned2020-03-26T16:45:26Z
dc.date.available2020-03-26T16:45:26Z
dc.date.issued2003
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe in vitro antibacterial activity of the hydrosols of (distilled spice water) sixteen spices (anise, basil, cumin, dalamagia sage, dill, fennel, laurel, mint, oregano, pickling herb, rosemary, sage, summer savory, seafennel, sumac and black thyme) were tested on fifteen bacteria (Bacillus amyloliquefaciens ATCC 23842, B. brevis FMC 3, B. cereus FMC 19, B. subtilis var. niger ATCC 10, Enterobacter aerogenes CCM 2531, Escherichia coli ATCC 25922, E. coli O157:H7 ATCC 33150, Klebsiella pneumoniae FMC 5, Proteus vulgaris FMC 1, Salmonella enteritidis, S. gallinarum, S. typhimurium, Staphlococcus aureus ATCC 2392, S. aureus ATCC 28213, Yersinia enterocolitica ATCC 1501). The hydrosols of five spices (anise, cumin, oregano, summer savory and black thyme) had antibacterial activity against some of the test bacteria. Oregano and summer savory were effective against all bacteria during incubation. Anise, curnin and black thyme hydrosols were active against some bacteria, but not all. Consequently, it is likely that some edible plant hydrosols may be used as antimicrobial agents to prevent the deterioration of food products. The other hydrosols did not show activity against any of the all bacteria tested. (C) 2002 Elsevier Science Ltd. All rights reserved.en_US
dc.identifier.citationSağdıç, O., Özcan, M., (2003). Antibacterial Activity of Turkish Spice Hydrosols. Food Control, 14(3), 141-143. Doi: 10.1016/S0956-7135(02)00057-9
dc.identifier.doi10.1016/S0956-7135(02)00057-9en_US
dc.identifier.endpage143en_US
dc.identifier.issn0956-7135en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage141en_US
dc.identifier.urihttps://dx.doi.org/10.1016/S0956-7135(02)00057-9
dc.identifier.urihttps://hdl.handle.net/20.500.12395/18373
dc.identifier.volume14en_US
dc.identifier.wosWOS:000181361500003en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorÖzcan, Musa
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Controlen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectSpice hydrosolsen_US
dc.subjectAntibacterial activityen_US
dc.titleAntibacterial Activity of Turkish Spice Hydrosolsen_US
dc.typeArticleen_US

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