Bazı baharat uçucu yağlarının antimikrobiyal özellikleri

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Antimicrobial effect of spices arises from their volatile oil contents in general. This present research was performed to determine the antimicrobial effect of volatile oils produced by the hydro-distillation method of oregano (Origanum onites), cumin (Cuminum cyminum), laurel (Laurus nobilis) and rosemary (Rosemarinus officinalis) on Escherichia coli ATCC 11230, Staphylococcus aureus ATCC 25923, Listeria monocytogenes ATCC 65031, Klebsiella pneumoniae ATCC 27853, Lactobacillus lactis NRRL 1821 and Lactobacillus cremoris NRRL 634.

Antimicrobial effect was achieved by means of disc diffusion method after the preparation of volatile oils in sunflower oil at concentrations 25%, 50% and 100% by volume. It was determined that the most sensitive bacteria against volatile oils was Listeria monocytogenes ATCC 65031 and the most resistant bacteria Klebsiella pneumoniae ATCC 27853. It was found that antimicrobial effect reduced as the volatile oil concentration reduced.

The most effective volatile oil was of oregano, and it showed the highest overall antimicrobial effect. Besides oregano, volatile oil from cumin was the second most effective, followed by the volatile oils of laurel and rosemary, respectively.

Latife Sinem Cerit
Bazı baharat uçucu yağlarının antimikrobiyal özellikleri · 2008 · 53 sayfa.
Danışman: Yrd. Doç. Dr. Ramazan Gökçe
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