The Antibacterial Activity of Essential Oil of Oregano (Origanum Vulgare L.)

Basit Öğe Kaydı
dc.contributor.authorÖzkalp, Birol
dc.contributor.authorSevgi, Fatih
dc.contributor.authorÖzcan, Mustafa
dc.contributor.authorÖzcan, Mehmet Musa
dc.date.accessioned2020-03-26T18:05:08Z
dc.date.available2020-03-26T18:05:08Z
dc.date.issued2010
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractAntibacterial activities of the essential oil of oregano (Origanum vulgare L.) and ampicillin on Escherichia coli RSKK 340, Klebsiella pneumoniae RSKK 06017, Pseudomonas aeruginosa RSKK 06021, Salmonella enteritidis RSKK 96046, Streptococcus pyogones RSKK 413/214, Bacillus cereus RSKK 1122, Staphylococcus aureus RSKK 96090 and methicilline-resistant Staphylococcus aureus (MRSA) were determined. The minimum inhibitory concentration (MIC) for oregano oil against various bacteria varied: while M.luteus (16 mu g/ml) and B.cereus (32 mu g/ml) were susceptible to oregano oil, the others exhibited partly resistance. Except MRSA S. aureus (250 mu g/ml), ampicillin had more effect on K. pneumoniae (128 mu g/ml) and C. albicans (128 mu g/ml) than oregano oil, but very low concentrations of the essential oil were sufficient to prevent microbial growth. Of the bacteria tested, Micrococcus luteus and Bacillus cereus proved to be most susceptible to oregano oil. Oregano oil possessed strong antimicrobial activity compared with the antibiotic. Gram-positive bacteria were more sensitive to the antimicrobial agent in spice than Gram-negative ones.en_US
dc.description.sponsorshipSelcuk University (S.U.-BAP, Konya-Turkey)Selcuk Universityen_US
dc.description.sponsorshipThis work was supported by Selcuk University Scientific Research Project (S.U.-BAP, Konya-Turkey).en_US
dc.identifier.citationÖzkalp, B., Sevgi, F., Özcan, M., Özcan, M. M., (2010). The Antibacterial Activity of Essential Oil of Oregano (Origanum Vulgare L.). Journal of Food Agriculture & Environment, 8(2), 272-274.
dc.identifier.endpage274en_US
dc.identifier.issn1459-0255en_US
dc.identifier.issn1459-0263en_US
dc.identifier.issue2en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage272en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/25321
dc.identifier.volume8en_US
dc.identifier.wosWOS:000279317500054en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorÖzkalp, Birol
dc.institutionauthorSevgi, Fatih
dc.institutionauthorÖzcan, Mustafa
dc.institutionauthorÖzcan, Mehmet Musa
dc.language.isoenen_US
dc.publisherWFL PUBLen_US
dc.relation.ispartofJournal of Food Agriculture & Environmenten_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectAntibacterial Effecten_US
dc.subjectOreganoen_US
dc.subjectOriganum Vulgare L.en_US
dc.subjectEssential Oilen_US
dc.subjectAntibioticen_US
dc.titleThe Antibacterial Activity of Essential Oil of Oregano (Origanum Vulgare L.)en_US
dc.typeArticleen_US

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim
İsim:
5321.pdf
Boyut:
100.54 KB
Biçim:
Adobe Portable Document Format
Açıklama:
Makale Dosyası
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Gıda Mühendisliği/Makale Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu