Kurumun Atıf Alan Makalesi
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Effects of Turkish spice extracts at various concentrations on the growth of Escherichia coli O157:H7
Scopus
Toplam 129 atıf DOI
The antimicrobial activities of the extracts of seven spices (cumin, Helichrysum compactum Boiss (HC), laurel, myrtle, oregano, sage and thyme) were examined in their capacity to inhibit the growth of Escherichia coli O157:H7. Spices were fractionated by the extraction method to obtain a methanolic fraction. Of the spices tested, thyme showed promising results by inhibiting growth both in paper disc assay and agitated liquid culture assay. Antibacterial effects of tested spices extracts vary related to concentrations. Thyme and oregano showed higher activity than the others. It was also found that laurel and HC markedly stimulated the growth of E. coli O157:H7. Statistically, important variations were found among the inhibitory effects of spice extracts. This study has shown that E. coli O157:H7 inhibition by spice extracts may be of use in the field of food preservation. © 2002 Elsevier Science Ltd. All rights reserved.
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The antibacterial activity of essential oil of oregano (Origanum vulgare L.)
Scopus
Havuzumuzda 54 atıf almış
Antibacterial activities of the essential oil of oregano (Origanum vulgare L.) and ampicillin on Escherichia coli RSKK 340, Klebsiella pneumoniae RSKK 06017, Pseudomonas aeruginosa RSKK 06021, Salmonella enteritidis RSKK 96046, Streptococcus pyogones RSKK 413/214, Bacillus cereus RSKK 1122, Staphylococcus aureus RSKK 96090 and methicilline-resistant Staphylococcus aureus (MRSA) were determined. The minimum inhibitory concentration (MIC) for oregano oil against various bacteria varied: while M.luteus (16 μg/ml) and B.cereus (32 μg/ml) were susceptible to oregano oil, the others exhibited partly resistance. Except MRSA S. aureus (250 μg/ml), ampicillin had more effect on K. pneumoniae (128 μg/ml) and C. albicans (128 μg/ml) than oregano oil, but very low concentrations of the essential oil were sufficient to prevent microbial growth. Of the bacteria tested, Micrococcus luteus and Bacillus cereus proved to be most susceptible to oregano oil. Oregano oil possessed strong antimicrobial activity compared with the antibiotic. Gram-positive bacteria were more sensitive to the antimicrobial agent in spice than Gram-negative ones.
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Kurumlar (1)
Selçuk Üniversitesi
Selçuklu, Turkey