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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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In vitro inhibition of sclerotinia sclerotiorum and colletotrichum circinans by summer savory (satureja hortensis l.) derivatives
Scopus
Havuzumuzda 1 atıf almış
The inhibition effect of Satureja hortensis L. derivatives (essential oil, hydrosol, ground material and extract) on mycelial growth of Sclerotinia sclerotiorum(Libert) de Bary and Colletotrichum circinans (Berk.) Vogl. were determined in vitro conditions. Of derivatives tested, the extract completely inhibited the mycelial growth of fungi, and showed a complete fungicidal effect on fungi. Essential oil of summer savory on growth of C. circinans were less effective than S. sclerotiorum. The hydrosol of summer savory shown similar effect against on the mycelial growth of both fungi. While the 1.5 % level of ground material of summer savory inhibited 100 % of mycelial growth of C. circinans, the 0.5% and 1% levels inhibited less. Also, 0.5% and 1% concentrations of ground materials of summer savory on growth of C. circinans were less effective than S. sclerotiorum. The high fungistatic effect in the beginning of incubation was decreased gradually towards the end of incubation. © 2006 Taylor & Francis Group, LLC.
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Kurumlar (1)
Selçuk Üniversitesi
Selçuklu, Turkey