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あぁかがさざただなはばぱまやゃらわゎんいぃきぎしじちぢにひびぴみりうぅくぐすずつづっぬふぶぷむゆゅるえぇけげせぜてでねへべぺめれおぉこごそぞとどのほぼぽもよょろを

アァカサザタダナハバパマヤャラワヮンイィキギシジチヂニヒビピミリウゥクグスズツヅッヌフブプムユュルエェケゲセゼテデヘベペメレオォコゴソゾトドノホボポモヨョロヲ ―

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1
Inhibitory Effects of Spice Essential Oils on the Growth of Bacillus Species

Mehmet Musa Ozcan,Osman Sadıc,Glucan Ozkan 한국식품영양과학회 2006 Journal of medicinal food Vol.9 No.3
A series of essential oils of 11 Turkish plant spices [black thyme, cumin, fennel (sweet), laurel, marjoram,mint, oregano, pickling herb, sage, savory, and thyme], used in foods mainly for their flavor, aromas, and preservation, inherbal tea, in alternative medicines, and in natural therapies, were screened for antibacterial effects at 1:50, 1:100, 1:250, and1:500 dilutions by the paper disc diffusion method against six Bacillusspecies (Bacillus amyloliquefaciensATCC 3842, Bacil-lus brevisFMC 3, Bacillus cereusFMC 19, Bacillus megateriumDSM 32, Bacillus subtilisIMG 22, and B. subtilisvar. nigerATCC 10). All of the tested essential oils (except for cumin) showed antibacterial activity against one or more of the Bacil-lus species used in this study. Generally, the essential oils at 1:50 and 1:100 levels were more effective. Only one essentialoil (laurel) was not found effective against the tested bacteria. The bacterium most sensitive to all of the spice essential oilswas B. amyloliquefaciensATCC 3842. Based on the results of this study, it is likely that essential oils of some spices maybe used as antimicrobial agents to prevent the spoilage of food products.