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Dergiler / ARI The Bulletin of the Istanbul Technical University / 2003 / Cilt: 53 - Sayı: 2

Comparison and determination of minimum inhibitory concentration of essential oils against Escherichia coli 0157:H7

Erdoğan CEYLAN
Daniel Y. C. FUNG
Sayfa
93–97
Yayın Tarihi
2022-10-11
DOI
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Oregano essential oil was the most inhibitory and garlic was the least inhibitory against E. coli O157:H7 (oregano > cinnamon > clove > sage >> garlic).

📌 3 Maddede Bu Makale

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Amaç & Hipotez:The minimum inhibitory concentration (MIC) of essential oils of garlic, cinnamon, clove, oregano and sage against E. coli O157:H7 was determined by broth and agar dilution method.
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Temel Bulgular & Veri:The MIC of essential oils of oregano, cinnamon, clove, sage and garlic against E. coli O157:H7 was 300-ppm, 350-ppm, 750-ppm, 1750-ppm and 3000-ppm, respectively.
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Sonuç & Katkı:Oregano essential oil was the most inhibitory and garlic was the least inhibitory against E. coli O157:H7 (oregano > cinnamon > clove > sage >> garlic).
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Alan Parametreleri

Abstract

The minimum inhibitory concentration (MIC) of essential oils of garlic, cinnamon, clove, oregano and sage against E. coli O157:H7 was determined by broth and agar dilution method. Antimicrobial activity of essential oils was also compared using disk diffusion method. The MIC of essential oils of oregano, cinnamon, clove, sage and garlic against E. coli O157:H7 was 300-ppm, 350-ppm, 750-ppm, 1750-ppm and 3000-ppm, respectively. Oregano essential oil was the most inhibitory and garlic was the least inhibitory against E. coli O157:H7 (oregano > cinnamon > clove > sage >> garlic).

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Bu Makaleye Atıf Yap

CEYLAN, E., FUNG, D. Y. C. (2022). Comparison and determination of minimum inhibitory concentration of essential oils against Escherichia coli 0157:H7. ARI The Bulletin of the Istanbul Technical University, Cilt: 53 - Sayı: 2, 93–97. https://ajindex.com/articles/448185

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