| Autor: |
Akarca, Gökhan, Şevik, Ramazan, Kilinç, Mehmet, Denizkara, Ayşe Janseli, Aşçıoğlu, Çiğdem |
| Předmět: |
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| Zdroj: |
Journal of Food Safety & Food Quality / Archiv für Lebensmittelhygiene; Nov/Dec2023, Vol. 74 Issue 6, p165-170, 6p |
| Abstrakt: |
Microorganisms and the problems they cause are the most important problems in the meat and meat products industry, as in all branches of the food industry. Utilizing natural additives in food is the emerging trend for preventing microbial growth. For this reason, studies on the antimicrobial properties of natural herbal products have increased in recent years. In this study, it was aimed to determine the potential antimicrobial activity of the chemical components of Juniperus sabina berry essential oil (EO) on the most isolated bacteria and molds from meat products. Sabinene (31.13 %), a-pinene (27.14 %), limonene (16.14 %), b-myrcene (9.28 %) were found to be the major components of J. sabina berry EO. The EO showed the highest antifungal activity on R. nigricans with a zone of 22.57 in mm diameter, followed by A. flavus (22.45 mm), P. chrysogenum (20.20 mm) and M. racemosus (17.69 mm), respectively. The minimum inhibitory concentration (MIC) values of J. sabina EO on the mold species used in the study varied between 70.32 and 468.75 mg/L, and the minimum fungicidal concentration values ranged from 78.13 to 312.50 mg/L. The EO showed the highest antibacterial activity on S. aureus with a zone of 20.27 mm in diameter and the lowest antibacterial activity on S. dysenteria (13.98 mm). The MIC values of J. sabina EO on the bacteria species used in the study varied between 54.69 and 281.25 mg/L, and the value of minimum bactericidal concentration values ranged from 39.06 to 187.50 mg/L. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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