Kekik ve mercanköşk diğer yağlara göre daha yüksek antimikrobiyal aktivite gösterirken, her iki mikroorganizmaya karşı en yüksek antimikrobiyal aktiviteyi. Pazarbasi, B., Yilmaz, M., Türkiye Kosullarinda Üretimi Yapilan Spirulina platensis’ in Çesitli Ekstraktlarinin Antimikrobiyal Aktivite Kapasitesinin Belirlenmesi. antimikrobiyal aktivite, antioksidan aktivite, fenolik madde. Özet: Bu çalışmada Türkiye’nin Doğu Akdeniz Bölgesi’nden toplanan Tornabea.
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The aim of this study was to determine the antimicrobial activity of some essential oils dillweed, cardamon, basil, thyme, cumin, origanum, fennel and ginger essential oils against Escherichia coli and Staphylococcus aureus and to determine the MIC and MBC values of the selected essential oils.
In this method obtained MIC values of E.
However, MIC values of cumin, cardamon and origanum essential oils which were obtained by visual turbidity measurement differed from MIC values which were obtained by microplate assay.
It is also known that chemical composition of essential oils from a particular plant species can vary according to the geographical origin and harvesting period. Diffusion methods can be classified as disc diffusion and agar well diffusion methods while dilution method can be classified as agar dilution and broth dilution methods.
Extensive loss of cell contents or the exit of antimikroiyal molecules and ions will lead to death. In the second part of this study 4 essential oils thyme, cumin, anitmikrobiyal and origanum essential oils which showed antimicrobial activity against E.
MIC is defined as the lowest concentration of the essential oil which inhibits bacterial growth. However, origanum essential oil showed the highest inhibitory activity against both bacterial species tested. Its effect on other parameters was very significant except aktlvite herbage and oil yield. On the contrary, no antibacterial activity was observed for basil, ginger and fennel essential oils against E.
Browsing by Subject “Antimikrobiyal Aktivite”
Tests of antimicrobial activity can be classified as diffusion and dilution methods. Dilution methods are usually used to obtain minimum inhibitory concentration MIC and minimum bactericidal concentration MBC. There is some evidence that minor components have a critical part to play in antibacterial activity, possibly by producing a synergistic effect between other components. In antimirkobiyal study the results show that gram-negative E. Essential oils, known as volatile oils, are complex mixtures of aromatic and volatile constituents which are obtained by such as distillation, cold pressing and maceration.
The treatment with mustard essential oil affected the membrane integrity of bacteria and induced a decrease of the intracellular ATP concentration.
Browsing by Subject “Antimikrobiyal Aktivite”
Gram-negative bacteria are less sensitive to the antimicrobials because of the lipopolysaccharide outer membrane of this group, which restricts diffusion of hydrophobic compounds. The phenolic components are chiefly responsible for the antibacterial properties of essential oils.
Intracellular pH and ATP concentration and the release of cell constituents were measured when mustard essential oil was in contact with E. In broth dilution studies a number of different techniques exist the most used methods are that of optical density OD turbidity measurement and the enumeration of colonies by viable count.
However, the antimikobiyal, lipophilicity and other factors affected the biological activity of these compounds which might be altered positively or negatively by slight modifications.
The activity of dillweed, cardamon, thyme, cumin and origanum essential oils against E. Therefore comparison of published data is complicated. However outcome of a test can be affected by factors such as the method used to extract the essential oil from plant material, the volume of inoculum, growth phase, culture medium used, pH of antimijrobiyal media and incubation time and temperature.
The MIC was determined by comparing the turbidity of the essential oil added well with the turbidity of negative control added well.
There is therefore still a need for new methods of reducing or eliminating food borne pathogens. Essential oils can comprise more than sixty individual components. Akticite, most studies investigating the action of whole essential oils against food spoilage organisms and food borne pathogens agree that, generally, essential oils are slightly more active against gram-positive than gram-negative bacteria.
However, the increased demand for safe and natural food, without chemical preservatives, provokes many researchers to investigate the antimicrobial effects of natural compounds.
The obtained MIC aktviite against E. The main advantage of essential oils is that they can be used in any food and are generally recognized as safe GRAS.
There are also new concerns about chemical preservatives due to increasing occurrence of many respiratory illnesses. H7 and Salmonella typhi was investigated. To achieve this purpose the food industry has used different physical and chemical methods which diminish microbial growth or inhibit microorganisms and prevent or delay. Inhibitory effect of these selected essential oils were monitored during incubation period 0; 2; 4; 6; 8; 10; 12; 18, 20; 22 and 24 h and the bacterial growth was determined by measuring optical density OD ajtimikrobiyal nm.
Hydrophobicity of essential oils and their components enables them to partition in the lipids of the bacterial cell membrane, disturbing the structures and rendering them more permeable.