Note: Effect of some spice extracts on bacterial inhibition


SAGDIC O., Karahan A. G. , OZCAN M., OZKAN G.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, cilt.9, ss.353-358, 2003 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 9 Konu: 5
  • Basım Tarihi: 2003
  • Doi Numarası: 10.1177/1082013203038976
  • Dergi Adı: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
  • Sayfa Sayıları: ss.353-358

Özet

Eighteen 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.