Scopus
Antibacterial effects of Istanbul thyme [Origanum vulgare L subsp. hirtum (Link) letsw.) and Karabas thyme (Thymbra spicata L var. spicata) extracts
Journal of Food Safety and Food Quality · Kasım 2015
Makale Bilgileri
DergiJournal of Food Safety and Food Quality
Yayın TarihiKasım 2015
Cilt / Sayfa66 · 177-181
Scopus ID2-s2.0-84955301867
Özet
The most sensitive bacteria against extract concentrations were Bacillus subtilis, Bacillus cereus and Mycobacterium smegmatis. In addition, E coli 0157: H7 shown resistance against effect of Istanbul thyme extract. While the most sensitive microorganism against Karabaş thyme extract had Mycobacterium smegmatis, Yersiniae enterocolitica shown strong resistance. The inhibitory effect of extracts changed depending on concentrations. Most sensitive bacteria against extract concentration had Gram (+) bacteria that Mycobacterium smegmatis, Bacillus subtilis and Bacillus cereus. The most resistant bacteria is Gram (-) bacteria, E. coli O 157: H7, Klebsiella pneumoniae, Staphylococcus aureus and Yersiniae enterocolitica were found. Generally, antibacterial effects of istanbul extracts obtained by different application and extraction systems were found partly high compared with effects of Karabas thyme extracts.
Yazarlar (2)
1
Mehmet Musa Özcan
2
Gülcan Özkan
Anahtar Kelimeler
Antibacterial activity
Extract
In vitro
Labiate
Medicinal plant
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Süleyman Demirel Üniversitesi
Isparta Turkey
Metrikler
3
Atıf
2
Yazar
5
Anahtar Kelime