Antimicrobial properties of some essential oils against some pathogenic microorganisms


Creative Commons License

Celikel N., Kavas G.

CZECH JOURNAL OF FOOD SCIENCES, cilt.26, ss.174-181, 2008 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 26 Konu: 3
  • Basım Tarihi: 2008
  • Doi Numarası: 10.17221/1603-cjfs
  • Dergi Adı: CZECH JOURNAL OF FOOD SCIENCES
  • Sayfa Sayıları: ss.174-181

Özet

Investigations were carried out to assess the efficiency of five plant essential oils: thyme, myrtle, laurel, sage, and orange oils as natural food preservatives. The effect of the plant essential oils against Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and Candida albicans at concentrations of 5-20 mu l/disk (diameter 6 mm) and 0.5-3% (v/v) was studied in agar diffusion test medium and milk medium. The essential oils of these extracts exhibited markedly antibacterial and bacteriostatic activity, with thyme showing the highest inhibition and orange the lowest. However, with thyme extract, high inhibitory activity was observed for all tested concentrations, L. monocytogenes showed less sensitivity towards essential oil extracts.