文章基本信息

标题：Antimicrobial Activity of the Essential Oils Extracted from some Spices (Turkish with English Abstract)
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作者：Ahmet Hilmi Çon ; Ahmet Ayar ; Hüsnü Yusuf Gökalp 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1998
卷号：23
期号：3
出版社：Association of Food Technology, Turkey
摘要：Essential oils were obtained from 6 different spices and their antimicrobial activities were tested, directly and preparing dilutions, against 8 bacteria strains. From the results, to it was seen that thyme has the most antibacterial effect. It was also determined that antimicrobial effect is directly associated both with the bacteria species and the dilution factor of the essential oils. Therefore, it is not possible to spices directly as an antimicrobial agent with their appropriate usage level in foot processing practice. But, it has been thought that together with other substances, which exist in the composition of food and having antimicrobial activities, their cumulative and/or synergistic effects would play a role in the reduction of the addition level of the artificial preservatives.