Baharat Ekstraktlarının Antimikrobiyal ve Antioksidan Etkileri

2019 Turkish Journal of Agricultural and Natural Sciences  
The in vitro antimicrobial activities of total 50 extracts from spices were investigated by using the disc diffusion and agar dilution method, against seven foodborne bacteria and two kinds of fungi. Their antioxidant activities were also evaluated. Many spices contained high levels of phenolics and showed antimicrobial activity against foodborne pathogens. Gram (+) bacteria were more tolerant to the tested extracts than Gram (-) ones. S. typhimurium was the most sensitive, while P. aeruginosa
more » ... hile P. aeruginosa was the most resistant. This study offers that active compounds present in having high activity species could play a big role in naturally preservation against diseases.
doi:10.30910/turkjans.557125 fatcat:whxxvtuulbe7le55dks6kfgnbi