Antibacterial efficiency of Finnish spice essential oils against pathogenic and spoilage bacteria
| Autor: | Anna-Riitta Korhonen, Mari Nevas, Pekka Turkki, Miia Lindström, Hannu Korkeala |
|---|---|
| Přispěvatelé: | Department of Food and Environmental Hygiene, Elintarvike- ja ympäristöhygienian laitos, Livsmedels- och miljöhygien, Institutionen för |
| Předmět: |
0106 biological sciences
Immunodiffusion education Food spoilage Microbial Sensitivity Tests Gram-Positive Bacteria medicine.disease_cause 01 natural sciences Microbiology Gas Chromatography-Mass Spectrometry 0404 agricultural biotechnology Gram-Negative Bacteria Oils Volatile medicine Food microbiology Agar diffusion test Spices health care economics and organizations Finland Antibacterial agent biology Chemistry digestive oral and skin physiology Pathogenic bacteria 04 agricultural and veterinary sciences Clostridium perfringens biology.organism_classification 040401 food science humanities Anti-Bacterial Agents Food Microbiology Antibacterial activity Bacteria 010606 plant biology & botany Food Science |
| Zdroj: | University of Helsinki |
| Popis: | The antibacterial properties of 13 essential oils, derived from spices grown in Finland, were examined with an agar diffusion method against 12 bacterial strains. The organisms tested included both spoilage and pathogenic bacteria. The gram-positive bacteria appeared to be more sensitive than the gram-negative organisms, Clostridium botulinum and Clostridium perfringens being the most sensitive. Oregano, savory, and thyme showed the broadest antibacterial activity by distinctly inhibiting the growth of all the organisms tested. By gas chromatography-mass spectrometry analysis, differences were noted in the composition of oregano and thyme oils in comparison to previous reports. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|