Antibacterial effects of Istanbul thyme (Origanum vulgare L. subsp hirtum (Link) letsw.) and Karabas thyme (Thymbra spicata L. var. spicata) extracts

被引：3
|
作者：
Ozcan, Mehmet Musa [1 ]
Ozkan, Gulcan [2 ]
Sagdic, Osman [3 ]
机构：
[1] Selcuk Univ, Fac Agr, Dept Food Engn, TR-42079 Konya, Turkey
[2] Suleyman Demirel Univ, Fac Engn, Dept Food Engn, TR-32000 Isparta, Turkey
[3] Yildiz Tech Univ, Chem & Met Engn Fac, Dept Food Engn, TR-34210 Istanbul, Turkey
来源：
JOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENE | 2015年 / 66卷 / 06期
关键词：
medicinal plant; extract; Labiate; antibacterial activity; in vitro; 4 PATHOGENIC BACTERIA; ESSENTIAL OILS; ANTIMICROBIAL ACTIVITY; GROWTH;
D O I：
10.2376/0003-925X-66-179
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The most sensitive bacteria against extract concentrations were Bacillus subtilis, Bacillus cereus and Mycobacterium smegmatis. In addition, E. coli O157:H7 shown resistance against effect of Istanbul thyme extract. While the most sensitive microorganism against Karabas thyme extract had Mycobacterium smegmatis, Yersiniae enterocolitica shown strong resistance. The inhibitory effect of extracts changed depending on concentrations. Most sensitive bacteria against extract concentration had Gram (+) bacteria that Mycobacterium smegmatis, Bacillus subtilis and Bacillus cereus. The most resistant bacteria is Gram (-) bacteria, E. coli O157: H7, Klebsiella pneumoniae, Staphylococcus aureus and Yersiniae enterocolitica were found. Generally, antibacterial effects of Istanbul extracts obtained by different application and extraction systems were found partly high compared with effects of Karabas thyme extracts.
引用
收藏
页码：177 / 181
页数：5
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