Determination of Antimicrobial Activity of Different Essential Oils Obtained from Plants on Staphylococcus aureus Strains Isolated from Foods

Hacer Aslan Canberi, Esra Şentürk, Simge Aktop, Pınar Şanlıbaba

Abstract


Essential oils (EOs) are known for its antimicrobial activity against several pathogenic bacteria. The present work evaluated the antimicrobial activity of 15 different EOs on survival of different strains of different Staphyloccocus aureus strains isolated from traditional cheeses by disc diffusion method. The most antimicrobial activity on the strains was found as oil thyme oil (mean zone diameter 23.203 mm). Clove oil and black seed oil had the highest antimicrobial activity after thyme oil with average zone diameters of 13.698 mm and 11.267 mm respectively. Hypericum perforatum L. oil (mean zone 6.209 mm), ginger oil (mean zone 6.250 mm) and garlic oil (mean zone 6.267 mm) were the lowest antimicrobial activity. New studies about antimicrobial effect of EOs in vivo conditions are recommended.

Keywords


Staphyloccocus aureus; antimicrobial activity; essential oils; Disc Diffusion Method; Food

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DOI: https://doi.org/10.24925/turjaf.v8i4.1012-1017.3368

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ISSN: 2148-127X

Turkish JAF Sci.Tech.

Turkish Journal of Agriculture - Food Science and Technology (TURJAF) is indexed by the following national and international scientific indexing services: