Effects of Turkish Spice Extracts at Various Concentrations on the Growth of Escherichia coli O157:H7

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dc.contributor.authorSağdıç, Osman
dc.contributor.authorKuşçu, Alper
dc.contributor.authorÖzcan, Musa
dc.contributor.authorÖzçelik, Sami
dc.date.accessioned2020-03-26T16:38:59Z
dc.date.available2020-03-26T16:38:59Z
dc.date.issued2002
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe 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.en_US
dc.identifier.citationSağdıç, O., Kuşçu, A., Özcan, M., Özçelik, S., (2002). Effects of Turkish Spice Extracts at Various Concentrations on the Growth of Escherichia coli O157:H7. Food Microbiology, (19), 473-480. Doi: 10.1006/yfmic.494
dc.identifier.doi10.1006/yfmic.494en_US
dc.identifier.endpage480en_US
dc.identifier.issn0740-0020en_US
dc.identifier.issue5en_US
dc.identifier.startpage473en_US
dc.identifier.urihttps://dx.doi.org/10.1006/yfmic.494
dc.identifier.urihttps://hdl.handle.net/20.500.12395/17942
dc.identifier.volume19en_US
dc.identifier.wosWOS:000178211500007en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.institutionauthorÖzcan, Musa
dc.language.isoenen_US
dc.publisherAcademic Press Ltd Elsevier Science Ltden_US
dc.relation.ispartofFood Microbiologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.titleEffects of Turkish Spice Extracts at Various Concentrations on the Growth of Escherichia coli O157:H7en_US
dc.typeArticleen_US

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