Effectiveness of Grape (Vitis Vinifera L.) Seed Extracts on Fungi and Bacteria Management
Yükleniyor...
Dosyalar
Tarih
2018
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Grape (Vitis vinifera L.) seeds from 3 grape varieties were powdered and the fatty material was extracted. These extracts were tested for grape storage restriction fungi Botrytis cinerea, Alternaria alternata, Aspregillus niger and Penicillium expansum and antibacteria activity for Gram-negative Escherichia coli, Pseudomonas aeruginosa, Klebsiella pneumonia, and Gram-positive Enterococcus faecalis, Streptococcus pneumonia and Staphylococcus aureus by pour plate method. The grape seed extracts (GSE) were tested against periimplantitis microflora. Suspension of microorganisms was made in sterile normal saline and adjusted to 0.5 Macfarland standard (108 Cfu mL-1 ). From the stock of 65536 mg mL-1 GSEs, serial dilutions were made up to 4 mg mL-1 . It was found that, no effective restriction and/or inhibition for tested fungi and Gram-negative Escherichia coli 35218, Klebsiella pneumonia 700603, Pseudomonas aeruginosa 27853, and Gram-positive Enterococcus feacalis 51299 bacteria while Gram-positive Staphylococus aureu 44300 was inhibited at 32768 ?g mL-1 GSE of ‘Mu?şku?le’ variety and GSE 65536 ?g mL-1 GSE of ‘Öku?zgözu?’ and Streptococcus pneumonia 49619 bacteria were inhibited at 2048 ?g mL-1 4096 ?g mL-1 and 32768 ?g mL-1 concentration of ‘Kara Dimrit’, ‘Öku?zgözu?’ and ‘Mu?şku?le’ GSEs. The results of the study showed that GSEs has potential antimicrobial effects which can be further studied.
Açıklama
Anahtar Kelimeler
Grape seed extracts, Vitis vinifera L., Antibacterial activity, Antifungal activity, Bactericidal
Kaynak
Selcuk Journal of Agriculture and Food Sciences
WoS Q Değeri
Scopus Q Değeri
Cilt
32
Sayı
3
Künye
Kara, Z., Baykan, M., Doğan, M., Ege, D., (2018). Effectiveness of Grape (Vitis Vinifera L.) Seed Extracts on Fungi and Bacteria
Management. Selcuk Journal of Agriculture and Food Sciences, 32(3), 366-372.
DOI: 10.15316/SJAFS.2018.108
