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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MBC is defined as concentration where A significantly higher release of cell constituent was observed when both bacteria cells were treated with mustard essential oil. Therefore comparison of published data is complicated. Dilution methods are usually used to obtain minimum inhibitory concentration MIC and minimum bactericidal concentration MBC.

Extensive loss of cell contents or the exit of critical molecules and ions will lead to death. Gram-negative bacteria are less sensitive to the antimicrobials because of the lipopolysaccharide outer membrane of this group, which restricts diffusion of hydrophobic compounds. Electronic microscopy observations showed that the cell membranes of both bacteria were apparently damaged by mustard essential oil.

The obtained inhibition diameters of essential oils against E. 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. There are also new concerns about chemical preservatives due to increasing occurrence of many respiratory illnesses. Also, the extracellular ATP concentration increased and a reduction of the intracellular pH was observed in both bacteria.

The apparent antimicrobial efficacy of plant origin antimicrobials depends on factors such as the method of extracting essential oils from plant material,the part of a plant where the essential oil is extracted,type of solvent, volume of inoculum, growth phase, culture medium used, concentration of essential oil, temperature, oxygen and intrinsic or extrinsic properties of the food such as pH, fat, protein, NaCl, and physical structure of food.

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. Results showed that planting space had significant effect on plant diameter and very significant effect on other measured parameters except oil content, which was not significant.

However, 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.

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 the second part of this study 4 essential oils thyme, cumin, cardamon and origanum essential oils which showed antimicrobial activity against E.


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. 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 at nm.

MBC values of thyme and origanum essential oils against E. The MIC values found for microplate assay was always lower that those found in turbidity measurement antikikrobiyal of its sensitivity.

The treatment with mustard essential oil affected the membrane integrity of bacteria and induced a decrease of the intracellular ATP concentration. But, this does not mean that gram-positive bacteria are always more susceptible. 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.

In this study the results show that gram-negative Antimikrobkyal. Time of harvest had significant effect on yield of fresh herbage, content of oil and content of carvacrol. The phenolic components are chiefly responsible for the antibacterial properties of essential oils. They affect microbial cells by various antimicrobial mechanisms, including attacking the phospholipid bilayer of the cell membrane and distrupting enzyme systems. Cumin and cardamon showed the lowest antimicrobial effect against E.

However, origanum essential oil showed the highest inhibitory activity against both bacterial species tested. The main advantage of essential oils is that they can be used in any food and are generally recognized as antimukrobiyal GRAS. Please use this identifier to cite or link to this item: There is therefore still a need for new methods of reducing or eliminating food borne pathogens. 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.

The principles and practice of these test are explained in the literature but it appears that no standardised test has been developed for evaluating the antibacterial activity of essential oils against food-related microorganisms. Numerous investigations have confirmed the antmikrobiyal action of essential oils. However, the stereochemistry, lipophilicity and other factors affected the biological activity of these compounds which might be altered positively or negatively by slight modifications.


Although, they are GRAS, the application of essential oils is limited because of antimikrobiyap changes in food.

The obtained MIC values against E. Intracellular pH and ATP concentration and the release of cell antimikrobiyzl were measured when mustard essential oil was in contact with E. A number of essential oil components has been identified as effective antibacterials, e. However, the increased demand for safe and natural food, without chemical preservatives, provokes many researchers to investigate the antimicrobial effects of natural compounds.

Browsing by Subject “Antimikrobiyal Aktivite”

On the contrary, no antibacterial activity was observed for basil, ginger and fennel essential oils aktivie E. 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. In this study, dillweed, cardamon, basil, thyme, cumin, origanum, fennel and ginger essential oils were studied for their antimicrobial activity against Escherichia coli and Staphylococcus aureus by agar well diffusion method.

In a study, how mustard essential oil affected the cell membrane of Escherichia coli O The maximum yield of dry and fresh herbage, yield and content of oil and thymol yield were obtained beginning of blooming stage.

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. Leakage of ions and other cell contents can then occur.

Browsing by Subject “Antimikrobiyal Aktivite”

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. Tests of antimicrobial activity can be classified as diffusion and dilution methods.

Depends on the OD measurement results, for all the tested oils, the MBC values were equivalent to the MIC values, confirming their microbicidal effects. The obtained results are more sensitive than agar dilution method. Thyme and origanum essential oils showed akticite antimicrobial activity than the other essential oils. Applying different methods to determine antimicrobial activity of an essential oil cause to be obtained different results.