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Effects of Turkish spice extracts at various concentrations on the growth of Escherichia coli O157 : H7

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dc.creator Ozcelik, S
dc.creator Kuscu, A
dc.creator Sagdic, O
dc.creator Ozcan, M
dc.date 2002-10-01T00:00:00Z
dc.date.accessioned 2021-12-03T11:30:09Z
dc.date.available 2021-12-03T11:30:09Z
dc.identifier 6c9e4b46-f011-4a4a-8620-41ddf160c669
dc.identifier 10.1006/yfmic.494
dc.identifier https://avesis.sdu.edu.tr/publication/details/6c9e4b46-f011-4a4a-8620-41ddf160c669/oai
dc.identifier.uri http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/92417
dc.description The antimicrobial activities of the extracts of seven spices (cumin, Helichrysum compactum Boiss (HC), laurel myrtle, oregano, sage and thyme) were examined in their capacity to inhibit the growth of Escherichia coli O157-H7 Spices were fractionated by the extraction method to obtain a methanolic fraction. Of the spices tested thyme showed promising results by inhibiting growth both in paper disc assay and agitated liquid culture assay Antibacterial effects of tested spices extracts vary related to concentrations. Thyme and oregano showed higher activity than the others. It was also found that laurel and HC markedly stimulated the growth of E. coli O157-H7 Statistically, important variations were found among the inhibitory effects of spice extracts. This study has shown that E. coli O157-H7 inhibition by spice extracts may be of use in the field of food preservation. (C) 2002 Elsevier Science Ltd All rights reserved.
dc.language eng
dc.rights info:eu-repo/semantics/closedAccess
dc.title Effects of Turkish spice extracts at various concentrations on the growth of Escherichia coli O157 : H7
dc.type info:eu-repo/semantics/article


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