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

Gram-negative bacteria are less sensitive to the antimicrobials because of antimikrobjyal lipopolysaccharide outer membrane of this group, which restricts diffusion of hydrophobic compounds. In spite of modern improvements, food safety is an increasingly important public health issue. Thyme and origanum essential oils showed higher antimicrobial activity than the other essential oils. 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.

They affect microbial cells by various antimicrobial mechanisms, aktlvite attacking the phospholipid bilayer of the cell membrane and distrupting enzyme systems. The obtained MIC values against E.

Tests of antimicrobial activity can be classified as diffusion and dilution methods. In this method obtained MIC values of E.

Intracellular pH and ATP concentration and the release of cell constituents were measured when mustard essential oil was in contact with E.

However, the increased demand for safe and natural food, without chemical preservatives, provokes many researchers to investigate the antimicrobial effects of natural compounds. Therefore comparison of published data is complicated.

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. The maximum yield of dry and fresh herbage, yield and content of oil and thymol yield were obtained beginning of blooming stage. However outcome of a test can be affected by factors such as the method used to extract the essential oil from plant material, the volume of inoculum, growth phase, culture medium used, pH of the media and incubation time and temperature.


Time of harvest aktiviite 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. The concentration of essential oil which had the same turbidity with negative control was determined as MIC and it was corroborated by OD measurement.

In this study, dillweed, cardamon, basil, thyme, antimikrlbiyal, origanum, fennel and ginger essential oils were studied for their antimicrobial activity against Escherichia coli and Staphylococcus aureus by agar well diffusion method. Microdilution method was used to determine MIC.

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 MIC was determined by comparing the turbidity of the essential oil added well with the turbidity of negative control added well. Cumin and cardamon showed the lowest antimicrobial antimjkrobiyal 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 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.

Leakage of ions and other cell contents can then occur.


Browsing by Subject “Antimikrobiyal Aktivite”

Generally both of the tested microorganisms were sensitive to many of the essential oils. Electronic microscopy observations showed that the cell membranes of both bacteria were apparently damaged by mustard essential oil.

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. Dilution methods are usually used to obtain minimum inhibitory concentration MIC and minimum bactericidal concentration MBC.

In this study the results show that gram-negative E. Items in DSpace are protected by copyright, antimikroblyal all rights reserved, unless otherwise indicated.

Browsing by Subject “Antimikrobiyal Aktivite”

The MIC values found for microplate assay was always lower that those found in turbidity measurement because of its sensitivity. 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.

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. 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.

H7 and Salmonella typhi was investigated. Numerous investigations have confirmed the antimicrobial action of essential oils. Show full item record. Extensive loss of cell contents or the exit of critical molecules and ions will lead to death. Essential oils can comprise more than sixty individual components.