An investigation on antimicrobial effects of essential oils of coriander and cumin at different concentrations

dc.contributor.authorSöğüt, Tahsin
dc.contributor.authorKızıl, Süleyman
dc.date.accessioned2024-04-24T18:57:09Z
dc.date.available2024-04-24T18:57:09Z
dc.date.issued2002
dc.departmentDicle Üniversitesien_US
dc.description.abstractThe antimicrobial activity of essential oils of coriander and cumin were investigated at 25 and 50 $mu$g concentrarions. The essential oils of these spice's fruits were determined by steam distillation method. The disk diffusion method was used to measure the antimicrobial activity, and the disks were prepared by absorbing 25 and 50 $mu$g of the essential oil solution, and antimicrobial activities were examined on some Gram positive (Staphylococcus aureus, Bacillus siibtillis, Streptococcus pyogenes), Gram negative (Escherichia coli pUC9, Pseudomanas aeroglnosa) bacteria and a fungi (Candida albicans 174). The findings showed that Gram (-) bacteria were more sensitive to the spices than Gram (+) bacteria. As a result, we found that the low concentrations of essential oils of Coriandrum sativum and Ciiminum cyminum revealed effectively antibacterial effects against some Gram (+) and Gram (-) bacteria used in the study.en_US
dc.identifier.endpage5en_US
dc.identifier.issn1301-1111
dc.identifier.issue1en_US
dc.identifier.startpage1en_US
dc.identifier.trdizinid29171
dc.identifier.urihttps://search.trdizin.gov.tr/yayin/detay/29171
dc.identifier.urihttps://hdl.handle.net/11468/25694
dc.identifier.volume7en_US
dc.indekslendigikaynakTR-Dizin
dc.language.isoenen_US
dc.relation.ispartofTurkish Journal of Field Crops
dc.relation.publicationcategoryDiğeren_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.titleAn investigation on antimicrobial effects of essential oils of coriander and cumin at different concentrationsen_US
dc.titleAn investigation on antimicrobial effects of essential oils of coriander and cumin at different concentrations
dc.typeOtheren_US

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