Inactivation of Bacillus subtilis and Candida tropicalis by Wisteria sinensis maceration oil

Abstract

In this study, the antimicrobial effect of maceration oil obtained from W. sinensis flowers oil soaked in olive oil on B. subtilis and C. tropicalis was investigated. In addition, the efficacy of W. sinensis maceration oil on inactivation of the strains of B. subtilis and C. tropicalis inoculated bulgur (pounded wheat) was investigated using dip incubation method. The components of W. sinensis macerate were analyzed by GC-MS and found the main components as olealdehyde (38.03%), oleic acid (29.13%), 9-octadecenoic acid (15.09%), (Z)-9,17-octadecadienal (7.87%) and palmitic acid (5.97%). Broth Microdilution and Agar Well Diffusion Method for antimicrobial activity of W. sinensis and also Modified TDtest for persistent/tolerant levels of microorganisms were used. Minimum Inhibitory Concentrations (MICs) of W. sinensis were 10.3 mg/mL and 9.6 mg/mL for B. subtilis and C. tropicalis while the inhibition zones were 2.23 mm and 2.07 mm, respectively. In TDTest which was made persistent/tolerant screening of microorganisms in W. sinensis condition, both of microrganisms were persistent sensitive. W. sinensis at 50 µL, 100 µL and 150 µL caused an almost 2-log reduction on the number of B. subtilis and C. tropicalis on bulgur.

Keywords

• W sinensis macerate
• B. subtilis
• C. tropicalis
• Bulgur
• Antimicrobial

Willeria sinensis maserasyon yağı ile Bacillus subtilis ve Candida tropicalis inaktivasyonu

Abstract

Bu çalışmada, zeytinyağına batırılmış W. sinensis çiçeklerinden elde edilen maserasyon yağının B. subtilis ve C. tropicalis üzerindeki antimikrobiyal etkisi araştırıldı. Ek olarak, W. sinensis maserasyon yağının, bulgura (dövülmüş buğday) aşılanmış B. subtilis ve C. tropicalis suşlarının inaktivasyonu üzerindeki etkinliği daldırma inkübasyon metodu kullanılarak araştırıldı. W. sinensis maserat bileşenleri GC-MS ile analiz edildi ve ana bileşenleri olealdehit (%38.03), oleik asit (%29.13), (Z)-9,17-oktadekadienal asit (%15.09), (Z)-9,17-oktadekadienal (%7.87) ve palmitik asit (%5.97) olarak bulundu. W. sinensis'in antimikrobiyal aktivitesi için Sıvı Mikrodilüsyon ve Agar Kuyucuk Difüzyon Yöntemi ve ayrıca kalıcı/toleranslı mikroorganizma seviyeleri için Modifiye TDtest kullanıldı. W sinensis’in Minimum İnhibitör Konsantrasyonları (MİK), B. subtilis ve C. tropicalis için 10.3 mg/mL ve 9.6 mg/mL iken inhibisyon zonları sırasıyla 2.23 mm ve 2.07 mm idi. W. sinensis varlığında mikroorganizmaların kalıcı/toleranslı taranması yapılan TDTest'te her iki mikroorganizmanın da kalıcı duyarlılığı saptandı. W. sinensis’in 50 µL, 100 µL ve 150 µL’si, bulgur üzerindeki B. subtilis ve C. tropicalis sayısında neredeyse 2 log azalmaya neden oldu.

Keywords

• B. subtilis
• Bulgur
• W sinensis maseratı
• C. tropicalis
• Antimikrobiyal

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