Hacer Aslan CANBERİ, Esra ŞENTÜRK, Simge AKTOP, Pınar ŞANLIBABA

Determination of Antimicrobial Activity of Different Essential Oils Obtained from Plants on Staphylococcus aureus Strains Isolated from Foods

Essential oils (EOs) are known for its antimicrobial activity against several pathogenic bacteria. The present work evaluated the antimicrobial activity of 15 different EOs on survival of different strains of different Staphyloccocus aureus strains isolated from traditional cheeses by disc diffusion method. The most antimicrobial activity on the strains was found as oil thyme oil (mean zone diameter 23.203 mm). Clove oil and black seed oil had the highest antimicrobial activity after thyme oil with average zone diameters of 13.698 mm and 11.267 mm respectively. Hypericum perforatum L. oil (mean zone 6.209 mm), ginger oil (mean zone 6.250 mm) and garlic oil (mean zone 6.267 mm) were the lowest antimicrobial activity. New studies about antimicrobial effect of EOs in vivo conditions are recommended.

Bitkilerden Elde Edilen Çeşitli Uçucu Yağların Gıda Kaynaklı Staphyloccus aureus Suşları Üzerindeki Antimikrobiyel Etkinliğinin Belirlenmesi

Uçucu yağlar (EO), çeşitli patojenik bakterilere karşı antimikrobiyel aktivitesi ile bilinir. Bu çalışmada, 15 farklı EO'nun geleneksel peynirlerden izole edilmiş olan farklı Staphyloccocus aureus suşları üzerine göstermiş olduğu antimikrobiyel aktivite disk difüzyon yöntemi ile belirlenmiştir. En yüksek antimikrobiyel aktivite gösteren EO, kekik yağı (ortalama zon çapı 23,203 mm) olarak bulunmuştur. Karanfil yağı ve çörekotu yağının ise sırasıyla 13,698 mm ve 11 ,267 mm’lik ortalama zon çapları ile kekik yağından sonra en yüksek antimikrobiyel aktiviteyi gösterdiği saptanmıştır. Sarı kantaron yağı (ortalama zon 6,209 mm), zencefil yağı (ortalama zon 6,250 mm) ve sarımsak yağı (ortalama zon 6,267 mm) ise çalışmadaki en düşük antimikrobiyel aktivite gösteren yağlardır. EO'ların in vivo koşullarda antimikrobiyel etkisi hakkında yeni çalışmalar önerilmektedir.

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