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Taze ve Olgunlaştırılmış Taşköprü Sarımsağından (Allium sativum L.) Farklı Çözücüler Kullanılarak Elde Edilen Ekstraktların Antimikrobiyal Aktivitelerinin Karşılaştırılması

Yıl 2020, Cilt: 10 Sayı: 3, 762 - 770, 15.07.2020
https://doi.org/10.17714/gumusfenbil.699917

Öz

Sarımsak
(Allium sativum L.), insan sağlığı
üzerine pek çok yararlı etkisi olduğu bilinen önemli bir besindir. Kastamonu
Taşköprü bölgesinde yoğun biçimde sarımsak yetiştiriciliği yapılmakta olup;
bölge sarımsakları coğrafi işaret ile de tescillenmiştir. Siyah sarımsak olarak
da bilinen olgunlaştırılmış sarımsak, ham ürünün belirli sıcaklık ve nem
koşullarında olgunlaştırılması sonucu elde edilmiş bir üründür. Olgunlaştırma
işlemi sırasında bazı önemli biyokimyasal değişiklikler meydana gelmekte ve
buna bağlı olarak ürünün biyoaktivitesi de değişkenlik gösterebilmektedir. Bu
çalışmada farklı polaritelere sahip çözücüler kullanılarak taze ve olgunlaştırılmış
Taşköprü sarımsaklarından ekstraktlar elde edilmesi ve bu ekstraktların
antimikrobiyal aktivitelerinin karşılaştırılması amaçlanmıştır. Antimikrobiyal
aktivite 4 Gram (+) (Bacillus subtilis,
Listeria monocytogenes, Enterococcus faecalis
ve Staphylococcus aureus), 4 Gram (-) (Escherichia coli, Salmonella enteritidis, Pseudomonas aeruginosa ve
Klebsiella pneumoniae) ve 2 maya (Saccharomyces cerevisiae ve Candida albicans) olmak üzere toplamda
10 mikroorganizma türü üzerinde oyuk agar difüzyon testine göre belirlenmiştir.
Genel olarak, taze sarımsak ekstraktlarının antimikrobiyal aktivitesinin siyah
sarımsak ekstraktlarına göre daha yüksek olduğu tespit edilmiştir. Bu duruma,
siyah sarımsak üretimi sırasında uygulanan yüksek sıcaklığa bağlı bazı organosülfür
bileşiklerin kaybı sebep olmuş olabilir. Her iki örneğin distile su ve metanol
ekstraktlarının Gram (-) bakteriler ve mayalar üzerinde herhangi bir
antimikrobiyal etkisi gözlemlenmemiştir. Kloroform ve etil asetat
ekstraktlarının ise sadece Gram (+) bakterilerde değil aynı zamanda Gram (-)
bakteriler ve mayalar üzerinde de oldukça yüksek antimikrobiyal aktivite
gösterdiği tespit edilmiştir. Ekstraksiyon aşamasında kullanılan çözücü türünün
antimikrobiyal aktivite üzerinde oldukça etkili olduğu sonucuna varılmıştır. 

Kaynakça

  • Bae, S.E., Cho, S.Y., Won, Y.D., Lee, S.H. ve Park, H.J., 2014. Changes in S-allyl cysteine Contents and Physicochemical Properties of Black Garlic During Heat Treatment. LWT - Food Science and Technology, 55, 397-402. doi: 10.1016/j.lwt.2013.05.006.
  • Bakht, J., Tayyab, M., Ali, H., Islam, A. ve Shafi, M., 2011. Effect of Different Solvent Extracted Sample of Allium sativum (Linn) on Bacteria and Fungi. African Journal of Biotechnology, 10(31), 5910-5915.
  • Bayan L., Koulivand, P.H. ve Gorji, A. 2014. Garlic: A Review of Potential Therapeutic Effects. Avicenna Journal of Phytomedicine, 4(1), 1-14.
  • Calle, M.M., Capote, F.P., de Castro, M.D.L., 2017. Headspace-GC-MS Volatile Profile of Black Garlic vs Fresh Garlic: Evolution Along Fermentation and Behavior Under Heating. LWT - Food Science and Technology, 80, 98-105. doi: 10.1016/j.lwt.2017.02.010.
  • Chen, C., Liu, C.H., Cai, J., Zhang, W., Qi, W.L., Wang, Z., Liu, Z.B. ve Yang, Y., 2018. Broad-spectrum Antimicrobial Activity, Chemical Composition and Mechanism of Action of Garlic (Allium sativum) Extracts. Food Control, 86, 117-125. doi: 10.1016/j.foodcont.2017.11.015.
  • De Backer, M.D., Ilyina, T., Ma, X.J., Vandoninck, S., Luyten, W.H.M.L. ve Bossche, H.V., 2001. Genomic Profiling of the Response of Candida albicans to Itraconazole Treatment Using a DNA Microarray. Antimicrobial Agents and Chemotherapy, 45(6), 1660-1670. doi: 10.1128/AAC.45.6.1660-1670.2001.
  • Durairaj, S., Srinivasan, S. ve Lakshmanaperumalsamy, P., 2009. In vitro Antibacterial Activity and Stability of Garlic Extract at Different pH and Temperature. Electronic Journal of Biology, 5(1), 5-10.
  • Dziri, S., Casabianca, H., Hanchi, B. ve Hosni, K., 2019. Composition of Garlic Essential Oil (Allium sativum L.) as Influenced by Drying Method. Journal of Essential Oil Research, 26(2), 91-96. doi: 10.1080/10412905.2013.868329.
  • Eja, M.E., Asikong, B.E., Abriba, C., Arikpo, G.E., Anwan, E.E. ve Idoh, KHE., 2007. A Comparative Assessment of the Antimicrobial Effects of Garlic (Allium sativum) and Antibiotics on Diarrheagenic Organisms. The Southeast Asian Journal of Tropical Medicine and Public Health, 38(2), 343-348.
  • FAO, 2020. Food and Agricultural Organization of the United Nations, http://www.fao.org/faostat/en/#data/QC. 31 Mayıs 2020.
  • Jabar, M.A. ve Al-Mossawi, A., 2007. Susceptibility of Some Multiple Resistant Bacteria to Garlic Extract. African Journal of Biotechnology, 6(6), 771-776.
  • Jang, H.J., Lee, H.J., Yoon, D.K., Ji, D.S., Kim, J.H. ve Lee, C.H., 2018. Antioxidant and Antimicrobial Activities of Fresh Garlic and Aged Garlic By-products Extracted with Different Solvents. Food Science and Biotechnology, 27(1), 219-225. doi: 10.1007/s10068-017-0246-4.
  • Jung, C. ve Sohn, H.Y., 2014. Antioxidation, Antimicrobial and Antithrombosis Activities of Aged Black Garlic (Allium sativum L.). Korean Journal of Microbiology and Biotechnology, 42(3), 285-292 (in Korean). doi: 10.4014/kjmb.1407.07002.
  • Kallel, F., Driss, D., Chaari, F., Belghith, L., Bouaziz, F., Ghorbel, R. ve Chaabouni, S.E., 2014. Garlic (Allium sativum L.) Husk Waste As A Potential Source of Phenolic Compounds: Influence of Extracting Solvents on Its Antimicrobial and Antioxidant Properties. Industrial Crops and Products, 62, 34-41. doi: 10.1016/j.indcrop.2014.07.047.
  • Kang, O.J., 2016. Physicochemical Characteristics of Black Garlic After Different Thermal Processing Steps. Preventive Nutrition and Food Science, 21(4), 348-354. doi: 10.3746/pnf.2016.21.4.348.
  • Kim, N.Y., Park, M.H., Jang, E.Y. ve Lee, J.H., 2011. Volatile Distribution in Garlic (Allium sativum L.) by Solid Phase Microextraction (SPME) with Different Processing Conditions. Food Science and Biotechnology, 20(3), 775-782. doi: 10.1007/s10068-011-0108-4.
  • Kinalski, T. ve Norena, C.P.Z., 2014. Effect of Blanching Treatments on Antioxidant Activity and Thiosulfinate Degradation of Garlic (Allium sativum L.). Food and Bioprocess Technology, 7, 2152-2157. doi: 10.1007/s11947-014-1282-1.
  • Kyung, H.K., 2012. Antimicrobial Properties of Allium Species. Current Opinion in Biotechnology, 23, 142-147. doi: 10.1016/j.copbio.2011.08.004.
  • Martin, M.V., 1999. The Use of Fluconazole and Itraconazole in the Treatment of Candida albicans Infections: A Review. Journal of Antimicrobial Chemotherapy, 44, 429-437.
  • Moşanu, A.G., Cojocari, D., Balan, G. ve Sturza, R., 2018. Antimicrobial Activity of Rose Hip and Hawthorn Powders on Pathogenic Bacteria. Journal of Engineering Science, 25(4), 100-107. doi: 10.5281/zenodo.2576764.
  • Nguyen, N., Giang, M. ve Nguyen. T., 2017. Biological Activities of Black Garlic Fermented with Lactobacillus plantarum PN05 and Some Kinds of Black Garlic Presenting Inside Vietnam. Indian Journal of Pharmaceutical Education and Research, 51(4), 672-678.
  • Okeke, M.I., Iroegbu, C.U., Eze, E.N., Okoli, A.S. ve Esimone, C.O., 2001. Evaluation of Extracts of the Root of Landolphia owerrience for Antibacterial Activity. Journal of Ethnopharmacology, 78, 119-127.
  • Shang, A., Cao, S.Y., Xu, X.Y., Gan, R.Y., Tang, G.Y., Corke, H., Mavumengwana, V. ve Li, H.B., 2019. Bioactive Compounds and Biological Functions of Garlic (Allium sativum L.). Foods, 8, 246. doi: 10.3390/foods8070246.
  • Siddique, R., Anjaneyulu, K. ve Muralidharan, N.P., 2019. Antimicrobial Efficacy of Garlic-Lemon in Comparison with Sodium Hypochlorite Against E. faecalis. Journal of Clinical and Diagnostic Research, 13(1), ZC55-ZC58. doi: 10.7860/JCDR/2019/37745.12527.
  • Suleiman, E.A. ve Abdallah, W.B., 2014. In vitro Activity of Garlic (Allium sativum) on Some Pathogenic Fungi. European Journal of Medicinal Plants, 4(10), 1240-1250.
  • Tsao, S.M. ve Yin, M.C., 2001. In vitro Antimicrobial Activity of Four Diallyl Sulphides Occuring Naturally in Garlic and Chinese Leak Oils. Journal of Medical Microbiology, 50, 646-649.
  • TSE, 2010. Türk Patent Enstitüsü ve Marka Kurumu, Coğrafi İşaretler, Taşköprü Sarımsağı, Dosya No: C2009/010, https://www.ci.gov.tr/cografi-isaretler/detay/38009. 8 Şubat 2020.
  • TÜİK, 2020. Türkiye İstatistik Kurumu, https://biruni.tuik.gov.tr/medas/. 31 Mayıs 2020.
  • Victor, I.U. ve Igeleke, C.L., 2012. Antimicrobial Properties of the Extracts of Locally Sold Garlic and Neem Leaf in Benin City, Nigeria. International Journal of Biosciences, 2(4), 21-27.
  • Wang, Y., Liang, Y. ve Cock, I.E., 2020. Rosa canina L. Fruit Extracts Inhibit the Growth of Bacterial Triggers of Some Autoimmune Inflammatory Diseases and Potentiate the Activity of Conventional Antibiotics. Pharmacognosy Communications, 10(1), 7-17. doi: 10.5530/pc.2020.1.3.
  • Yetgin, A., Canlı, K. ve Altuner, E.M., 2018. Comparison of Antimicrobial Activity of Allium sativum Cloves from China and Taşköprü, Turkey. Advances in Pharmacological Sciences, 1-5. doi: 10.1155/2018/9302840
  • Yoshizawa, S., Fourmy, D. ve Puglisi, J.D., 1998. Structural Origins of Gentamicin Antibiotic Action. The EMBO Journal, 17(22), 6437-6448.
  • Yoo, M., Lee, S., Kim, S., Hwang, J.B., Choe, J. ve Shin, D., 2014. Composition of Organosulfur Compounds from Cool- and Warm-type Garlic (Allium sativum L.) in Korea. Food Science and Biotechnology, 23(2), 337-344.
  • Zerva, L., Hollis, R.J. ve Pfaller, M.A., 1996. In vitro Susceptibility Testing and DNA Typing of Saccharomyces cerevisiae Clinical Isolates. Journal of Clinical Microbiology, 34(12), 3031-3034.
  • Zhang, Z., Lei, M., Liu, R., Gao, Y., Xu, M. ve Zhang, M., 2015. Evaluation of Alliin, Saccharide Contents and Antioxidant Activities of Black Garlic During Thermal Processing. Journal of Food Biochemistry, 39, 39-47. doi: 10.1111/jfbc.12102.

Comparison of Antimicrobial Activities of Taşköprü Raw and Aged Garlic (Allium sativum L.) Extracts Obtained by Using Different Solvents

Yıl 2020, Cilt: 10 Sayı: 3, 762 - 770, 15.07.2020
https://doi.org/10.17714/gumusfenbil.699917

Öz

Garlic (Allium sativum L.) is an important food known
with many beneficial health effects. It is intensively cultivated in Kastamonu
Taşköprü region and it has been registered by geographical indication. Aged
garlic, also known as black garlic, is the final product which produced by
aging of raw garlic under certain temperature and humidity conditions. Some important
biochemical changes occur during aging process and bioactivity of the product
may also vary, correspondingly. In this study, it was aimed to obtain extracts
from raw and aged Taşköprü garlic by using solvents with different polarity and
to compare the antimicrobial activities of these extracts.
Antimicrobial
activity
was investigated on 10
microorganisms including 4 Gram
(+) (Bacillus
subtilis, Listeria monocytogenes, Enterococcus faecalis and Staphylococcus
aureus), 4 Gram
(-) (Escherichia
coli, Salmonella enteritidis, Pseudomonas aeruginosa and Klebsiella pneumoniae)
and 2 yeast strains (Saccharomyces cerevisiae and Candida albicans) according
to agar well diffusion test. It was determined that raw garlic extracts
generally performed higher antimicrobial activity than the black garlic extracts.
This may be caused by lost in some organosulfur compounds depending on high
temperature practice during black garlic production. Distilled water and
methanolic extracts of both samples did not show any antimicrobial effect on
Gram
(-) bacteria and the
yeasts. It was determined that chloroform and ethyl acetate extracts showed
quite high antimicrobial activity not only on Gram
(+) bacteria but also on Gram (-) bacteria and the yeasts. It has been concluded that
solvent type used in extraction is quite effective on antimicrobial activity.

Kaynakça

  • Bae, S.E., Cho, S.Y., Won, Y.D., Lee, S.H. ve Park, H.J., 2014. Changes in S-allyl cysteine Contents and Physicochemical Properties of Black Garlic During Heat Treatment. LWT - Food Science and Technology, 55, 397-402. doi: 10.1016/j.lwt.2013.05.006.
  • Bakht, J., Tayyab, M., Ali, H., Islam, A. ve Shafi, M., 2011. Effect of Different Solvent Extracted Sample of Allium sativum (Linn) on Bacteria and Fungi. African Journal of Biotechnology, 10(31), 5910-5915.
  • Bayan L., Koulivand, P.H. ve Gorji, A. 2014. Garlic: A Review of Potential Therapeutic Effects. Avicenna Journal of Phytomedicine, 4(1), 1-14.
  • Calle, M.M., Capote, F.P., de Castro, M.D.L., 2017. Headspace-GC-MS Volatile Profile of Black Garlic vs Fresh Garlic: Evolution Along Fermentation and Behavior Under Heating. LWT - Food Science and Technology, 80, 98-105. doi: 10.1016/j.lwt.2017.02.010.
  • Chen, C., Liu, C.H., Cai, J., Zhang, W., Qi, W.L., Wang, Z., Liu, Z.B. ve Yang, Y., 2018. Broad-spectrum Antimicrobial Activity, Chemical Composition and Mechanism of Action of Garlic (Allium sativum) Extracts. Food Control, 86, 117-125. doi: 10.1016/j.foodcont.2017.11.015.
  • De Backer, M.D., Ilyina, T., Ma, X.J., Vandoninck, S., Luyten, W.H.M.L. ve Bossche, H.V., 2001. Genomic Profiling of the Response of Candida albicans to Itraconazole Treatment Using a DNA Microarray. Antimicrobial Agents and Chemotherapy, 45(6), 1660-1670. doi: 10.1128/AAC.45.6.1660-1670.2001.
  • Durairaj, S., Srinivasan, S. ve Lakshmanaperumalsamy, P., 2009. In vitro Antibacterial Activity and Stability of Garlic Extract at Different pH and Temperature. Electronic Journal of Biology, 5(1), 5-10.
  • Dziri, S., Casabianca, H., Hanchi, B. ve Hosni, K., 2019. Composition of Garlic Essential Oil (Allium sativum L.) as Influenced by Drying Method. Journal of Essential Oil Research, 26(2), 91-96. doi: 10.1080/10412905.2013.868329.
  • Eja, M.E., Asikong, B.E., Abriba, C., Arikpo, G.E., Anwan, E.E. ve Idoh, KHE., 2007. A Comparative Assessment of the Antimicrobial Effects of Garlic (Allium sativum) and Antibiotics on Diarrheagenic Organisms. The Southeast Asian Journal of Tropical Medicine and Public Health, 38(2), 343-348.
  • FAO, 2020. Food and Agricultural Organization of the United Nations, http://www.fao.org/faostat/en/#data/QC. 31 Mayıs 2020.
  • Jabar, M.A. ve Al-Mossawi, A., 2007. Susceptibility of Some Multiple Resistant Bacteria to Garlic Extract. African Journal of Biotechnology, 6(6), 771-776.
  • Jang, H.J., Lee, H.J., Yoon, D.K., Ji, D.S., Kim, J.H. ve Lee, C.H., 2018. Antioxidant and Antimicrobial Activities of Fresh Garlic and Aged Garlic By-products Extracted with Different Solvents. Food Science and Biotechnology, 27(1), 219-225. doi: 10.1007/s10068-017-0246-4.
  • Jung, C. ve Sohn, H.Y., 2014. Antioxidation, Antimicrobial and Antithrombosis Activities of Aged Black Garlic (Allium sativum L.). Korean Journal of Microbiology and Biotechnology, 42(3), 285-292 (in Korean). doi: 10.4014/kjmb.1407.07002.
  • Kallel, F., Driss, D., Chaari, F., Belghith, L., Bouaziz, F., Ghorbel, R. ve Chaabouni, S.E., 2014. Garlic (Allium sativum L.) Husk Waste As A Potential Source of Phenolic Compounds: Influence of Extracting Solvents on Its Antimicrobial and Antioxidant Properties. Industrial Crops and Products, 62, 34-41. doi: 10.1016/j.indcrop.2014.07.047.
  • Kang, O.J., 2016. Physicochemical Characteristics of Black Garlic After Different Thermal Processing Steps. Preventive Nutrition and Food Science, 21(4), 348-354. doi: 10.3746/pnf.2016.21.4.348.
  • Kim, N.Y., Park, M.H., Jang, E.Y. ve Lee, J.H., 2011. Volatile Distribution in Garlic (Allium sativum L.) by Solid Phase Microextraction (SPME) with Different Processing Conditions. Food Science and Biotechnology, 20(3), 775-782. doi: 10.1007/s10068-011-0108-4.
  • Kinalski, T. ve Norena, C.P.Z., 2014. Effect of Blanching Treatments on Antioxidant Activity and Thiosulfinate Degradation of Garlic (Allium sativum L.). Food and Bioprocess Technology, 7, 2152-2157. doi: 10.1007/s11947-014-1282-1.
  • Kyung, H.K., 2012. Antimicrobial Properties of Allium Species. Current Opinion in Biotechnology, 23, 142-147. doi: 10.1016/j.copbio.2011.08.004.
  • Martin, M.V., 1999. The Use of Fluconazole and Itraconazole in the Treatment of Candida albicans Infections: A Review. Journal of Antimicrobial Chemotherapy, 44, 429-437.
  • Moşanu, A.G., Cojocari, D., Balan, G. ve Sturza, R., 2018. Antimicrobial Activity of Rose Hip and Hawthorn Powders on Pathogenic Bacteria. Journal of Engineering Science, 25(4), 100-107. doi: 10.5281/zenodo.2576764.
  • Nguyen, N., Giang, M. ve Nguyen. T., 2017. Biological Activities of Black Garlic Fermented with Lactobacillus plantarum PN05 and Some Kinds of Black Garlic Presenting Inside Vietnam. Indian Journal of Pharmaceutical Education and Research, 51(4), 672-678.
  • Okeke, M.I., Iroegbu, C.U., Eze, E.N., Okoli, A.S. ve Esimone, C.O., 2001. Evaluation of Extracts of the Root of Landolphia owerrience for Antibacterial Activity. Journal of Ethnopharmacology, 78, 119-127.
  • Shang, A., Cao, S.Y., Xu, X.Y., Gan, R.Y., Tang, G.Y., Corke, H., Mavumengwana, V. ve Li, H.B., 2019. Bioactive Compounds and Biological Functions of Garlic (Allium sativum L.). Foods, 8, 246. doi: 10.3390/foods8070246.
  • Siddique, R., Anjaneyulu, K. ve Muralidharan, N.P., 2019. Antimicrobial Efficacy of Garlic-Lemon in Comparison with Sodium Hypochlorite Against E. faecalis. Journal of Clinical and Diagnostic Research, 13(1), ZC55-ZC58. doi: 10.7860/JCDR/2019/37745.12527.
  • Suleiman, E.A. ve Abdallah, W.B., 2014. In vitro Activity of Garlic (Allium sativum) on Some Pathogenic Fungi. European Journal of Medicinal Plants, 4(10), 1240-1250.
  • Tsao, S.M. ve Yin, M.C., 2001. In vitro Antimicrobial Activity of Four Diallyl Sulphides Occuring Naturally in Garlic and Chinese Leak Oils. Journal of Medical Microbiology, 50, 646-649.
  • TSE, 2010. Türk Patent Enstitüsü ve Marka Kurumu, Coğrafi İşaretler, Taşköprü Sarımsağı, Dosya No: C2009/010, https://www.ci.gov.tr/cografi-isaretler/detay/38009. 8 Şubat 2020.
  • TÜİK, 2020. Türkiye İstatistik Kurumu, https://biruni.tuik.gov.tr/medas/. 31 Mayıs 2020.
  • Victor, I.U. ve Igeleke, C.L., 2012. Antimicrobial Properties of the Extracts of Locally Sold Garlic and Neem Leaf in Benin City, Nigeria. International Journal of Biosciences, 2(4), 21-27.
  • Wang, Y., Liang, Y. ve Cock, I.E., 2020. Rosa canina L. Fruit Extracts Inhibit the Growth of Bacterial Triggers of Some Autoimmune Inflammatory Diseases and Potentiate the Activity of Conventional Antibiotics. Pharmacognosy Communications, 10(1), 7-17. doi: 10.5530/pc.2020.1.3.
  • Yetgin, A., Canlı, K. ve Altuner, E.M., 2018. Comparison of Antimicrobial Activity of Allium sativum Cloves from China and Taşköprü, Turkey. Advances in Pharmacological Sciences, 1-5. doi: 10.1155/2018/9302840
  • Yoshizawa, S., Fourmy, D. ve Puglisi, J.D., 1998. Structural Origins of Gentamicin Antibiotic Action. The EMBO Journal, 17(22), 6437-6448.
  • Yoo, M., Lee, S., Kim, S., Hwang, J.B., Choe, J. ve Shin, D., 2014. Composition of Organosulfur Compounds from Cool- and Warm-type Garlic (Allium sativum L.) in Korea. Food Science and Biotechnology, 23(2), 337-344.
  • Zerva, L., Hollis, R.J. ve Pfaller, M.A., 1996. In vitro Susceptibility Testing and DNA Typing of Saccharomyces cerevisiae Clinical Isolates. Journal of Clinical Microbiology, 34(12), 3031-3034.
  • Zhang, Z., Lei, M., Liu, R., Gao, Y., Xu, M. ve Zhang, M., 2015. Evaluation of Alliin, Saccharide Contents and Antioxidant Activities of Black Garlic During Thermal Processing. Journal of Food Biochemistry, 39, 39-47. doi: 10.1111/jfbc.12102.
Toplam 35 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Mühendislik
Bölüm Makaleler
Yazarlar

Hüseyin Karakaya 0000-0002-6311-473X

Fatma Öztürk Bu kişi benim 0000-0001-6898-6943

Murat Yılmaztekin 0000-0002-5667-9169

Yayımlanma Tarihi 15 Temmuz 2020
Gönderilme Tarihi 9 Mart 2020
Kabul Tarihi 10 Haziran 2020
Yayımlandığı Sayı Yıl 2020 Cilt: 10 Sayı: 3

Kaynak Göster

APA Karakaya, H., Öztürk, F., & Yılmaztekin, M. (2020). Taze ve Olgunlaştırılmış Taşköprü Sarımsağından (Allium sativum L.) Farklı Çözücüler Kullanılarak Elde Edilen Ekstraktların Antimikrobiyal Aktivitelerinin Karşılaştırılması. Gümüşhane Üniversitesi Fen Bilimleri Dergisi, 10(3), 762-770. https://doi.org/10.17714/gumusfenbil.699917