Antibacterial effect of Turkish black cumin (Nigella sativa L.) oils
Küçük Resim Yok
Tarih
2005
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Inst Grasa Sus Derivados
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
A series of five different oils from Turkish black cumin (Nigella sativa) used in foods mainly for their flavour, preservation and natural therapies were screened for their antibacterial effects at 0.5%, 1.0% and 2.0% concentrations using the agar diffusion method against twenty four pathogenic, spoilage and lactic acid bacteria (LAB). All tested oils showed antibacterial activity against all the bacteria used in the assay. The oils at 2.0% concentration were more effective than of the other concentrations. The most sensitive bacterium against all of the oil concentrations was Aeromonas hydrophila, while the most resistant was Yersinia enterocclitica. Generally, lactic acid bacteria had more resistance than pathogenic and spoilage bacteria against black cumin oils. Consequently, black cumin oil may be used as an antimicrobial agent in food products to prevent spoilage.
Açıklama
Anahtar Kelimeler
Antibacterial Activity, Black Cumin, Nigella Sativa, Antimicrobial Activity, Pathogenic Bacteria, Spice Extracts, Growth, Seeds
Kaynak
Grasas Y Aceites
WoS Q Değeri
Q4
Scopus Q Değeri
Q3
Cilt
56
Sayı
4
