Note: Effect of Some Spice Extracts on Bacterial Inhibition

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dc.contributor.authorSağdıç, Osman
dc.contributor.authorKarahan, Aynur Gül
dc.contributor.authorÖzcan, Musa
dc.contributor.authorÖzkan, Gülcan
dc.date.accessioned2020-03-26T16:45:53Z
dc.date.available2020-03-26T16:45:53Z
dc.date.issued2003
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractEighteen extracts of spices commonly consumed worldwide and grown naturally in Turkey were tested against twenty three bacterial strains to compare their antibacterial effects with eleven antibiotics. Eight pathogens and fifteen lactobacilli isolated from chick intestine were used as the test microorganisms. Pathogens (six different Staphylococcus aureas strains, Escherichia coli ATCC 25922 and Yersinia enterocolitica ATCC 1501) were grown in Nutrient broth and lactobacilli in MRS broth. Hop extracts formed inhibition zones against S. aureus strains of up to 36 rum. Inhibitory effects of hop extracts against S. aureus were generally higher than that of erythromycin as antibiotic. Helichrysum compaction extract produced an inhibition zone of 23 turn to E. coli ATCC 25922 and 26 turn to Y. enterocolitica ATCC 1501. Helichrysum compactum extract inhibited the growth of Y. enterocolitica ATCC 1501 more than other spice extracts. While inhibition zones of these extracts against lactobacilli were found smaller than on S. aureus strains, inhibition zones of the same extracts against lactobacilli were found similar to those of E. coli ATCC 25922 and Y. enterocolitica ATCC 1501.en_US
dc.identifier.citationSağdıç, O., Karahan, A. G., Özcan, M., Özkan, G., (2003). Note: Effect of Some Spice Extracts on Bacterial Inhibition. Food Science and Technology International, 9(5), 353-358. Doi: 10.1177/1082013203038976
dc.identifier.doi10.1177/1082013203038976en_US
dc.identifier.endpage358en_US
dc.identifier.issn1082-0132en_US
dc.identifier.issn1532-1738en_US
dc.identifier.issue5en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage353en_US
dc.identifier.urihttps://dx.doi.org/10.1177/1082013203038976
dc.identifier.urihttps://hdl.handle.net/20.500.12395/18513
dc.identifier.volume9en_US
dc.identifier.wosWOS:000186743100005en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorÖzcan, Musa
dc.language.isoenen_US
dc.publisherSage Publications Ltden_US
dc.relation.ispartofFood Science and Technology Internationalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectSpice Extractsen_US
dc.subjectAntibacterial Activityen_US
dc.subjectLactobacillien_US
dc.subjectPathogenic Bacteriaen_US
dc.titleNote: Effect of Some Spice Extracts on Bacterial Inhibitionen_US
dc.typeArticleen_US

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