Antimicrobial Activity of the Essential Oils of Turkish Plant Spices
Yükleniyor...
Dosyalar
Tarih
2001
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
SPRINGER-VERLAG
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The antimicrobial activity of the essential oils of nine plant spices (savory, laurel, oregano, basil, cumin, seafennel, myrtle, pickling herb, and mint) were tested at three concentrations (1, 10, and 15%) and tested on various microorganisms (Salmonella typhimurium, Bacillus cereus, Staphylococcus aureus, Enterococcus faecalis, Escherichia coli. Yersinia enterocalitica, Saccharomyces cerevisiae, Candida rugosa, Rhizopus oryzae and Aspergillus niger). The results showed that the essential oils tested varied in their antimicrobial activity. Individual or combinations of plant essential oils may provide an efficacious mixture for the inactivation of pathogenic and spoilage microorganisms, and to achieve adequate shelf-life of foods.
Açıklama
Anahtar Kelimeler
Spice Extracts, Antimicrobial, Essential Oil
Kaynak
European Food Research and Technology
WoS Q Değeri
Q2
Scopus Q Değeri
Q2
Cilt
212
Sayı
6
Künye
Özcan, M., Erkmen, O., (2001). Antimicrobial Activity of the Essential Oils of Turkish Plant Spices. European Food Research and Technology, 212(6), 658-660.
