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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There is some evidence that minor components have a critical part to aktuvite in antibacterial activity, possibly by producing a synergistic effect between other components. Also, the extracellular ATP concentration increased and a reduction of the intracellular pH was observed in both bacteria. Essential oils can comprise more than sixty individual components.

Browsing by Subject “Antimikrobiyal Aktivite”

aktivit 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. Tests of antimicrobial activity can be classified as diffusion and dilution methods. A significantly higher release of cell constituent was observed when both bacteria cells were treated with mustard essential oil.

However, origanum essential oil showed the highest inhibitory activity against both bacterial species tested. 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. Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

On the contrary, no antibacterial activity was observed for basil, ginger and fennel essential oils against E. 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 kativite 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 aktivitd, fat, protein, NaCl, and physical structure of food.

The MIC was determined by comparing the turbidity of the essential oil added well with the turbidity of negative control added well. 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. 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.


Diffusion methods can be classified antimikrobiyyal disc diffusion and agar well diffusion methods while dilution method can be classified as agar dilution and broth dilution methods. In this method obtained MIC values of E. Preservation of food materials from spoilage, mainly by microbial activity, during production, storage and marketing is an important issue in the food industry.

However, the increased demand for safe and natural food, without chemical preservatives, provokes akgivite researchers to investigate the antimicrobial effects of natural compounds.

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 phenolic components are chiefly responsible for the antibacterial properties of essential oils.

The MIC values found for microplate assay was always lower that those found in turbidity measurement because of its sensitivity. The maximum yield of dry and fresh herbage, yield and content of oil and thymol yield were obtained beginning of blooming stage. The concentration of essential oil which had the same turbidity with negative control was determined as MIC and it was corroborated by OD measurement.

MIC is defined as the lowest concentration of the essential oil which inhibits bacterial growth. Therefore comparison of published data is complicated. Intracellular pH and ATP concentration and the release of cell constituents were measured when mustard essential oil was in contact with E.

There are also new concerns about chemical preservatives due to increasing occurrence of many respiratory illnesses. 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 antimikrrobiyal by agar well diffusion method.

Time of harvest had significant effect on yield of fresh herbage, content of oil and content of carvacrol. The treatment with mustard essential oil affected the membrane integrity of bacteria and induced a decrease of the intracellular ATP concentration.

Electronic microscopy observations showed that the cell membranes of both bacteria were apparently damaged by mustard essential oil. 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.

Browsing by Subject “Antimikrobiyal Aktivite”

They affect microbial cells by various antimicrobial mechanisms, including attacking the phospholipid bilayer of the cell membrane and distrupting enzyme systems. In this study the results show that gram-negative E. 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.


Leakage of ions and other cell contents can then occur. 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. MBC values of thyme and origanum essential oils against E. H7 and Salmonella typhi was investigated.

Generally both of the tested microorganisms were sensitive to many of the essential oils. In spite of modern improvements, food safety is an increasingly important public health issue. Its effect on other parameters was very significant except dry antumikrobiyal and oil yield.

The obtained inhibition diameters of essential oils against E. A number of essential oil components has been identified as effective antibacterials, e. In a study, how mustard essential oil affected the cell membrane of Escherichia coli O Please use this identifier to cite or link to this item: Microdilution method was used to determine MIC. The main advantage of essential oils is that they can aktivitte used in any food aktivits are generally recognized as safe GRAS.

But, this does not mean that gram-positive bacteria are always more susceptible. It is also known that chemical composition of essential oils from a particular plant species can vary aktkvite to the geographical origin and harvesting period. Cumin and cardamon antimikrobyial the lowest antimicrobial effect against E. Gram-negative bacteria are less sensitive to the antimicrobials because of aktviite lipopolysaccharide outer membrane of this group, which restricts diffusion of hydrophobic compounds.

In the second part of this study 4 essential oils thyme, cumin, cardamon and origanum essential oils which showed antimicrobial activity against E. Extensive loss of cell contents or the exit atnimikrobiyal critical molecules and ions will lead to death.

There is therefore still a need for new methods of reducing or eliminating food borne pathogens.

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