Investigation of Antibacterial Effects of Different Plant Extracts and Essential Oils on Bacteria Isolated from Lakerda Products

Öz

In this study, the in vitro antimicrobial effects of citrus flower, clove and orange peel essential oils and ethanolic extracts on different bacteria isolated from lakerda samples were investigated. It was determined that essential oils were more effective than ethanolic extracts. Citrus flower and clove essential oils showed strong effects on Pseudomonas fluorescens, Staphylococcus pasteuri, Staphylococcus equorum, Carnobacterium mobile, Carnobacterium maltaromaticum, Vibrio hibernica and Vibrio rumoiensis. Essential oils showed the highest inhibitory effect on C. mobile. It was found that the essential oil of citrus flower and clove were effective on C. mobile at concentrations 0.00977% and 0.00488%, respectively. It was determined that citrus essential oil provided a stronger inhibition on Staphylococcus pasteuri at a concentration of 0.3125%. The clove essential oil at a concentration of 1.25% had the least effect on S. pasteuri. In this study, it was determined that the essential oils of citrus flowers and clove had strong inhibitory effects on the tested bacteria. In conclusion, our findings supports that addition of citrus flowers and clove essential oils to lakerda had positive effects with respect to food safety.

Anahtar Kelimeler

• Antimicrobial
• lakerda
• clove
• citrus flowers
• orange peel
• GC/MS

Farklı Bitki Ekstrakt ve Esansiyel Yağların Lakerda Örneklerinden İzole Edilen Bakteriler Üzerine Antibakteriyel Etkilerinin Araştırılması

Öz

Bu çalışmada turunç çiçeği, karanfil tanesi ve portakal kabuğu yağları ve etanolik ekstraktlarının; lakerda örneklerinden izole edilen bakteriler üzerinde in vitro koşullarda antibakteriyel etkileri araştırılmıştır. Sonuçlara göre; esansiyel yağların etanolik ekstraktlara göre daha etkili olduğu belirlenmiştir. Turunç çiçeği ve karanfil tanesi esansiyel yağları; Pseudomonas fluorescens, Staphylococcus pasteuri, Staphylococcus equorum, Carnobacterium mobile, Carnobacterium maltaromaticum, Vibrio hibernica ve Vibrio rumoiensis bakterileri üzerinde güçlü etki göstermiştir. Esansiyel yağlar en yüksek inhibisyon etkisini, C. mobile üzerinde göstermiştir. Bu tür üzerinde turunç çiçeği %0,00977 ve karanfil tanesi %0,00488 konsantrasyon ile esansiyel yağlarının etkili olduğu bulunmuştur. Turunç çiçeği esansiyel yağının Staphylococcus pasteuri üzerinde %0,3125 konsantrasyon ile daha güçlü bir inhibisyon sağlanmıştır. En az etki %1,25 konsantrasyon ile karanfil esans yağında S. pasteuri bakterisine karşı tespit edilmiştir. Bu çalışmada turunç çiçeği ve karanfil tanesi esansiyel yağlarının, test edilen bakteriler üzerinde güçlü inhibisyon etkisi olduğu belirlenmiştir. Sonuç olarak, bulgular gıda güvenliğini sağlamak için lakerdalarda; turunç çiçeği ve karanfil tanesi esansiyel yağlarının kullanılabilirliğini desteklemektedir.

Anahtar Kelimeler

• Antimikrobiyal
• lakerda
• karanfil
• turunç çiçeği
• portakal kabuğu
• GC/MS

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