Değişik Konsantrasyonlarda ilave Edilen Artemisia dracunculus L. ve Origanum majorana L. Ekstraktlarının, Hamburger Köftesinde Bulunması Muhtemel Bazı Gıda Kaynaklı Patojen Bakteriler Üzerine Etkileri

Öz

Bu araştırmada hamburger köftesi formülasyonuna dahil edilen farklı konsantrasyonlarda mercanköşk (Origanum majorana L.) ve tarhun (Artemisia dracunculus L.) ekstraktlarının, hamburger köftelerinden en çok izole edilen, gıda kaynaklı dört farklı Gram pozitif (Staphylococcus aureus, Listeria monocytegenes) ve Gram negatif (Salmonella Typhimurium, Escherichia coli), patojen bakteri üzerindeki antibakteriyel etkilerinin incelenmesi amaçlanmıştır. Ayrıca ilgili bitki ekstraktlarının, hamburger köftelerinde doğal koruyucular olarak kullanılabilirliği de araştırılmıştır. Araştırma sonucunda, mercanköşk ve tarhun ekstraktlarının hamburger köftelerine inoküle edilen Gr (+) ve Gr (-) patojen mikroorganizmalar üzerinde güçlü antibakteriyel etki göstererek farklı oranlarda inhibisyonuna neden olduğu tespit edilmiştir. Çalışma ile ortaya konulan antibakteriyel aktivitenin Gr (-) bakterilere kıyasla Gr (+) bakteriler üzerinde daha yüksek olduğu belirlenmiş olup, en yüksek antibakteriyel etkiyi Listeria monocytegenes üzerinde, 3.38 log kob/g düşüş ile %2’lik Artemisia dracunculus L. ekstraktının sağladığı belirlenmiştir. Kullanılan ekstraktlarda uygulanan konsantrasyonun artışına paralel olarak, antibakteriyel etkinin artış gösterdiği, ek olarak tarhun ekstraktının sağladığı antibakteriyel etkinin, Origanum majorana L. ekstraktına kıyasla daha yüksek ve etkili olduğu da ayrıca saptanmıştır.

Anahtar Kelimeler

• Patojen
• Tarhun
• Ekstrakt
• Antibakteriyel Etki
• Listeria monocytogenes.

Destekleyen Kurum

Afyon Kocatepe Üniversitesi BİLİMSEL ARAŞTIRMA PROJELERİ BİRİMİ

Proje Numarası

20. Fen.Bil.54

Effects of Artemisia dracunculus L. and Origanum majorana L. Extracts Added in Different Concentrations on Some Possible Foodborne Pathogenic Bacteria in Hamburger Patties

Öz

In this study, the antibacterial effects of distinct concentrations of Origanum majorana L. and Artemisia dracunculus L. extracts added to the formulation of hamburger patties on four different foodborne pathogenic microorganism named Gram positive (Staphylococcus aureus, Listeria monocytegenes) and Gram negative (Salmonella Typhimurium, Escherichia coli), which are the most ones isolated from hamburger patties, were researched. Besides, the use of natural preservatives in conjunction with the additional extracts was also explored to see if the microbiological reliability of hamburger patties could be guaranteed. According to the findings of the research, Origanum majorana L. and Artemisia dracunculus L. extracts were found to have strong antibacterial effects on Gr (+) and Gr (-) pathogenic bacteria inoculated into hamburger patties, and it was discovered that they inhibited at various rates. The antibacterial impact found by the study turned out to be greater on Gr (+) bacteria as compared to Gr (-) bacteria. It was also verified that 2% Artemisia dracunculus L. extract provided the highest antibacterial effect on Listeria monocytegenes with a decrease of 3.38 log cfu/g. Furthermore, it became apparent that the antibacterial impact grew in direct proportion to the concentration applied to the extracts employed, and that the antibacterial effect generated by the Artemisia dracunculus L. extract was stronger and more potent than the Origanum majorana L. extract.

Anahtar Kelimeler

• Pathogen
• Tarragon
• Extract
• Antibacterial Effect
• Listeria monocytogenes.

Proje Numarası

20. Fen.Bil.54

Kaynakça

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