Antimicrobial activity of the essential oils of Turkish plant spices

被引：128
作者：
Özean M. [1 ]
Erkmen O. [2 ]
机构：
[1] Department of Food Engineering, Faculty of Agriculture, University of Selçuk
[2] Department of Food Engineering, Faculty of Engineering, University of Gaziantep
来源：
European Food Research and Technology | 2001年 / 212卷 / 6期
关键词：
Antimicrobial; Essential oil; Spice extracts;
D O I：
10.1007/s002170100310
中图分类号：
学科分类号：
摘要：
The antimicrobial activity of the essential oils of nine plant spices (savory, laurel, oregano, basil, cumin, seafennel, myrtle, pickling herb, and mint) were tested at three concentrations (1, 10, and 15%) and tested on various microorganisms (Salmonella typhimurium, Bacillus cereus, Staphylococcus aureus, Enterococcus faecalis, Escherichia coli, Yersinia enterocolitica, Saccharomyces cerevisiae, Candida rugosa, Rhizopus oryzae and Aspergillus niger). The results showed that the essential oils tested varied in their antimicrobial activity. Individual or combinations of plant essential oils may provide an efficacious mixture for the inactivation of pathogenic and spoilage microorganisms, and to achieve adequate shelf-life of foods. © Springer-Verlag 2001.
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页码：658 / 660
页数：2
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