Journal
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
Volume 9, Issue 5, Pages 353-358Publisher
SAGE PUBLICATIONS LTD
DOI: 10.1177/1082013203038976
Keywords
spice extracts; antibacterial activity; lactobacilli; pathogenic bacteria
Categories
Ask authors/readers for more resources
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.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available