Evaluation of the single and combined antibacterial efficiency of essential oils for controlling Campylobacter coli, Campylobacter jejuni, Escherichia coli, Staphylococcus aureus, and mixed cultures

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dc.contributor.authorİngök, Ayşegül Mutlu
dc.contributor.authorTaşır, Seda
dc.contributor.authorSeven, Ayşe
dc.contributor.authorAkgün, Necibe
dc.contributor.authorGüler, Funda Karbancıoğlu
dc.date.accessioned2020-05-01T12:14:12Z
dc.date.available2020-05-01T12:14:12Z
dc.date.issued2019
dc.departmentDÜ, Akçakoca Meslek Yüksekokulu, Gıda Teknolojisi Bölümüen_US
dc.descriptionMUTLU-INGOK, Aysegul/0000-0001-9571-0053; Karbancioglu Guler, Funda/0000-0001-6576-0084en_US
dc.descriptionWOS: 000471896700006en_US
dc.description.abstractSingle and combined antibacterial activities of cumin, cardamom, and dill weed essential oils against Campylobacter jejuni, Campylobacter coli, Escherichia coli, Staphylococcus aureus, and mixed cultures were determined by using the broth microdilution method for determining minimum inhibition concentrations. Among the bacteria tested, C. coli and C. jejuni were generally more susceptible to essential oils, with lower minimum inhibition concentrations. The minimum inhibition concentration values were obtained against Gram-negative and Gram-positive bacteria tested within the range of 0.012-15.00 and 3.75-15.00 mu L/mL, respectively. Fractional inhibitory concentrations (FICs) were also calculated to evaluate the antimicrobial activities of essential oil combinations. Although the combined effects of essential oils changed depending on the strain and the type of essential oils used, generally the use of combinations increased the efficacy of the essential oils. Interestingly, according to the FIC index, the most synergetic effect was against C. coli and C. jejuni. This study has demonstrated the potential use of cardamom, cumin, and dill weed essential oils, and their combinations, against important pathogenic bacteria and their mixed cultures.en_US
dc.description.sponsorshipScientific Research Projects Department (BAP) of Istanbul Technical University [38819]en_US
dc.description.sponsorshipScientific Research Projects Department (BAP) of Istanbul Technical University, Grant/Award Number: 38819en_US
dc.identifier.doi10.1002/ffj.3501en_US
dc.identifier.endpage287en_US
dc.identifier.issn0882-5734
dc.identifier.issn1099-1026
dc.identifier.issue4en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage280en_US
dc.identifier.urihttps://doi.org/10.1002/ffj.3501
dc.identifier.urihttps://hdl.handle.net/20.500.12684/6330
dc.identifier.volume34en_US
dc.identifier.wosWOS:000471896700006en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofFlavour And Fragrance Journalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAnethum graveolens Len_US
dc.subjectantibacterial activityen_US
dc.subjectCuminum cyminum Len_US
dc.subjectElettaria cardamomum (Len_US
dc.subject) Matonen_US
dc.subjectmixed bacterial culturesen_US
dc.subjectmixture of essential oilsen_US
dc.titleEvaluation of the single and combined antibacterial efficiency of essential oils for controlling Campylobacter coli, Campylobacter jejuni, Escherichia coli, Staphylococcus aureus, and mixed culturesen_US
dc.typeArticleen_US

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