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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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Note: Inhibition of pathogenic bacteria by essential oils at different concentrations
Scopus
Havuzumuzda 74 atıf almış
The antimicrobial effect of 11 selected Turkish spice essential oils was investigated against seventeen pathogenic bacteria. The antimicrobial activity of the essential oils of six spices (cumin, fennel, laurel, mint, marjoram, oregano, pickling herb, sage, savory, thyme (black) and thyme) was tested at four concentrations (0.2, 0.4, 1 and 2%) on various microorganisms (E. aerogenes, E. coli, E. coli O157:H7, K. pneumoniae, P. vulgaris, S. enteritidis, S. gallinarum, S. typhimurium, S. aureus, Y. enterocolitica, A. hydrophila, C. xerosis, M. luteus, M. smegmatis, E. feacalis, P. aeruginosa and P. fluorescens). All preparations showed antibacterial activity against at least one or more bacteria. The inhibitory effect of the essential oils was evaluated through paper disc diffusion method. In general, the essential oils at 1 and 2% levels were effective. The most active essential oils were marjoram, thyme and oregano. According to the results, the studied essential oils potentially might be used as antibacterial agents to prevent the spoilage of food products, although further research is needed.
Atıf Yapan Makale Bilgileri
Kurumlar (2)
Selçuk Üniversitesi
Selçuklu, Turkey
Süleyman Demirel Üniversitesi
Isparta, Turkey