Kurumun Atıf Alan Makalesi
Atıf Alan Yayın
Antibacterial activity of Turkish spice hydrosols
Scopus
Toplam 218 atıf DOI
The 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, cumin 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. © 2002 Elsevier Science Ltd. All rights reserved.
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Atıf Yapan Yayın
Inhibition of phytopathogenic fungi by essential oil, hydrosol, ground material and extract of summer savory (Satureja hortensis L.) growing wild in Turkey
Scopus
Havuzumuzda 112 atıf almış
The antifungal activities of the essential oil, hydrosol, ground material and extract of summer savory (Satureja hortensis L.) on mycelial growth of Alternaria mali Roberts and Botrytis cinerea Pers. were determined. All doses of extract inhibited 100% the mycelial growth of both fungi, and exhibited a fungicidal effect. The 15% level of hydrosol and the 1.0% level of ground material had a 100% effect on B. cinerea. The other doses showed weak inhibition on mycelial growth of the fungi, and antifungal activity of the essential oil varied depending on concentrations. While the levels of essential oil show fungistatic effect, the increasing doses of hydrosol and ground material showed a fungicidal effect against B. cinerea and A. mali. While the ground material had not showed any fungicidal activity against mycelial growth of A. mali, the 1% and 1.5% levels of the ground material exhibited a fungicidal effect on B. cinerea. The results obtained from this study may contribute to the development of environmentally safer alternatives to protect the spoilage of food products from pathogenic and saprophytic fungi. © 2005 Elsevier B.V. All rights reserved.
Atıf Yapan Makale Bilgileri
Kurumlar (1)
Selçuk Üniversitesi
Selçuklu, Turkey