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Journals / Artvin Çoruh Üniversitesi Orman Fakültesi Dergisi / 2021 / Cilt: 22 - Sayı: 1

Inactivation of Bacillus subtilis and Candida tropicalis by Wisteria sinensis maceration oil

Willeria sinensis maserasyon yağı ile Bacillus subtilis ve Candida tropicalis inaktivasyonu

Elif Ayşe ERDOĞAN ELIUZ
Yusuf SICAK
Pages
97–102
Publication Date
2022-10-11
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

W. sinensis at 50 µL, 100 µL and 150 µL caused an almost 2-log reduction on thenumber of B. subtilis and C. tropicalis on bulgur.

📌 3 Key Takeaways

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Objective & Hypothesis:In this study, the antimicrobial effect of maceration oil obtained from W. sinensis flowers oil soakedin olive oil on B. subtilis and C. tropicalis was investigated.
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Key Findings & Data:The components of W. sinensis macerate wereanalyzed by GC-MS and found the main components as olealdehyde (38.03%), oleic acid (29.13%), 9-octadecenoic acid (15.09%), (Z)-9,17-octadecadienal (7.87%) and palmitic acid (5.97%).
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Conclusion & Impact:W. sinensis at 50 µL, 100 µL and 150 µL caused an almost 2-log reduction on thenumber of B. subtilis and C. tropicalis on bulgur.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

In this study, the antimicrobial effect of maceration oil obtained from W. sinensis flowers oil soakedin olive oil on B. subtilis and C. tropicalis was investigated. In addition, the efficacy of W. sinensismaceration oil on inactivation of the strains of B. subtilis and C. tropicalis inoculated bulgur (poundedwheat) was investigated using dip incubation method. The components of W. sinensis macerate wereanalyzed by GC-MS and found the main components as olealdehyde (38.03%), oleic acid (29.13%), 9-octadecenoic acid (15.09%), (Z)-9,17-octadecadienal (7.87%) and palmitic acid (5.97%). BrothMicrodilution and Agar Well Diffusion Method for antimicrobial activity of W. sinensis and alsoModified TDtest for persistent/tolerant levels of microorganisms were used. Minimum InhibitoryConcentrations (MICs) of W. sinensis were 10.3 mg/mL and 9.6 mg/mL for B. subtilis and C. tropicaliswhile the inhibition zones were 2.23 mm and 2.07 mm, respectively. In TDTest which was madepersistent/tolerant screening of microorganisms in W. sinensis condition, both of microrganisms werepersistent sensitive. W. sinensis at 50 µL, 100 µL and 150 µL caused an almost 2-log reduction on thenumber of B. subtilis and C. tropicalis on bulgur.

Özet

Bu çalışmada, zeytinyağına batırılmış W. sinensis çiçeklerinden elde edilen maserasyon yağının B. subtilis ve C. tropicalis üzerindeki antimikrobiyal etkisi araştırıldı. Ek olarak, W. sinensis maserasyon yağının, bulgura (dövülmüş buğday) aşılanmış B. subtilis ve C. tropicalis suşlarının inaktivasyonu üzerindeki etkinliği daldırma inkübasyon metodu kullanılarak araştırıldı. W. sinensis maserat bileşenleri GC-MS ile analiz edildi ve ana bileşenleri olealdehit (%38.03), oleik asit (%29.13), (Z)-9,17- oktadekadienal asit (%15.09), (Z)-9,17-oktadekadienal (%7.87) ve palmitik asit (%5.97) olarak bulundu. W. sinensis'in antimikrobiyal aktivitesi için Sıvı Mikrodilüsyon ve Agar Kuyucuk Difüzyon Yöntemi ve ayrıca kalıcı/toleranslı mikroorganizma seviyeleri için Modifiye TDtest kullanıldı. W sinensis’in Minimum İnhibitör Konsantrasyonları (MİK), B. subtilis ve C. tropicalis için 10.3 mg/mL ve 9.6 mg/mL iken inhibisyon zonları sırasıyla 2.23 mm ve 2.07 mm idi. W. sinensis varlığında mikroorganizmaların kalıcı/toleranslı taranması yapılan TDTest'te her iki mikroorganizmanın da kalıcı duyarlılığı saptandı. W. sinensis’in 50 µL, 100 µL ve 150 µL’si, bulgur üzerindeki B. subtilis ve C. tropicalis sayısında neredeyse 2 log azalmaya neden oldu.

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Cite This Article

ELIUZ, E. A. E., SICAK, Y. (2022). Inactivation of Bacillus subtilis and Candida tropicalis by Wisteria sinensis maceration oil. Artvin Çoruh Üniversitesi Orman Fakültesi Dergisi, Cilt: 22 - Sayı: 1, 97–102. https://ajindex.com/articles/450564

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