Investigation of antibacterial effects of some medicinal plants and spices on food pathogens;Bazi tibbi bitki ve baharatlarin gida patojenleri üzerine antibakteriyel etkisinin araştirilmasi

Kafkas Universitesi Veteriner Fakultesi Dergisi

Volumn 14, Issue 1, 2008, Pages 83-87

  Duman Aydin, Berna ^a  

^a KAFKAS UNIVERSITY   (Turkey)

Author keywords

Antibacterial; Food; Herb; Pathogen; Spice

Indexed keywords

CAMELLIA SINENSIS; CANIS FAMILIARIS; CARTHAMUS TINCTORIUS; CITRUS LIMON; CORIANDRUM SATIVUM; ESCHERICHIA COLI; FOENICULUM VULGARE; GLYCYRRHIZA; HIBISCUS; JASMINUM; LAVANDULA; LIQUIDAMBAR; LISTERIA MONOCYTOGENES; MENTHA; ROSA CANINA; ROSA DUMALIS; STAPHYLOCOCCUS AUREUS; SYZYGIUM AROMATICUM; THYMUS VULGARIS; URTICA; YERSINIA ENTEROCOLITICA; ZINGIBER OFFICINALE;

EID: 77956525919     PISSN: 13006045     EISSN: None     Source Type: Journal    
DOI: 10.9775/kvfd.2008.11-a     Document Type: Article

References (14)

1. Saǧdiç O, Karahan AG, Özcan M, Özkan G: Note: Effect of some spice extracts on bacterial inhibition. Food Sci Tech Int, 9 (5): 353-356, 2003.
2. Saǧdiç O, Yaşar S, Kiiioǧlu AN: Antibacterial effects of single or combined plant extracts. Ann Microbiol, 55(1): 67-71, 2005.
3. Saǧdiç O: Sensitivity of four pathogenic bacteria to Turkish thyme and oregano hydrosols. Lebensm-Wiss u-Technol, 36, 467-473, 2003.
4. Saǧdiç O, Kuşçu A, Özcan M, Özçelik S: Effects of Turkish spice extracts at various concentrations on the growth of Escherichia coli O157:H7. Food Microbiol, 19, 473-480, 2002.
5. Özkan G, Saǧdiç O, Özcan M: Note: Inhibition of pathogenic bacteria by essential oils at different concentrations. Food Sci Tech Int, 9 (2): 85-88, 2003.
6. Özkan G, Saǧdiç O, Baydar NG, Baydar H: Note: Antioxidant and antibacterial activities of Rosa damascena flower extracts. Food Sci Tech Int, 10 (4): 277-281, 2004.
7. Özkan G, Saǧdiç O, Baydar NG, Kurumahmutoǧlu Z: Antibacterial activities and total phenolic contents of grape pomace extracts. J Sci Food Agric, 84, 1807-1811, 2004.
8. Saǧdiç O, Özcan M: Antibacterial activity of Turkish spice hydrosols. Food Cont, 14, 141-143, 2003.
9. Baydar NG, Özkan G, Saǧdiç O: Total phenolic and antibacterial activities of grape (Vitis vinifera L.) extracts. Food Cont, 15, 335-339, 2004.
10. Moon T, Wilkonson JM, Cavanagh HMA: Antibacterial activity of essential oils, hydrosols and plant extracts from Australian grown Lavandula spp. Int J Aromather, 16, 9-14, 2006.
11. Lin YT, Labbe RG, Shetty K: Inhibition of Listeria monocytogenes in fish and meat system by use of oregano and cranberry phytochemical synergies. Appl Environ Microbiol, 70 (9): 5672-5678, 2004.
12. Proestos C, Boziaris IS, Nychas G-JE, Komaitis M: Analysis of flavonoids and phenolic acids in Grek aromatic plants: Investigation of their antioxidant capacity and antimicrobial activity. Food Chem, 95, 664-671, 2006.
13. Nascimento GGF, Locatelli J, Freitas P, Silva GL: Antibacterial activity of plant extracts and phytochemicals on antibiotic resistant bacteria. Braz J Microbiol, 31, 247-256, 2000.
14. Abu-Shanab B, Adwan G, Abu-Safiya D, Jarrar N, Adwan K: Antibacterial activities of some plant extracts utilized in popular medicine in paletsine. Turk J Biol, 28, 99-102, 2004.