Ozcan Mehmet Musa, Sağdiç Osman, Ozkan Gülcan
Department of Food Engineering, Agricultural Faculty, Selçuk University, Konya, Turkey.
J Med Food. 2006 Fall;9(3):418-21. doi: 10.1089/jmf.2006.9.418.
A series of essential oils of 11 Turkish plant spices [black thyme, cumin, fennel (sweet), laurel, marjoram, mint, oregano, pickling herb, sage, savory, and thyme], used in foods mainly for their flavor, aromas, and preservation, in herbal tea, in alternative medicines, and in natural therapies, were screened for antibacterial effects at 1:50, 1:100, 1:250, and 1:500 dilutions by the paper disc diffusion method against six Bacillus species (Bacillus amyloliquefaciens ATCC 3842, Bacillus brevis FMC 3, Bacillus cereus FMC 19, Bacillus megaterium DSM 32, Bacillus subtilis IMG 22, and B. subtilis var. niger ATCC 10). All of the tested essential oils (except for cumin) showed antibacterial activity against one or more of the Bacillus species used in this study. Generally, the essential oils at 1:50 and 1:100 levels were more effective. Only one essential oil (laurel) was not found effective against the tested bacteria. The bacterium most sensitive to all of the spice essential oils was B. amyloliquefaciens ATCC 3842. Based on the results of this study, it is likely that essential oils of some spices may be used as antimicrobial agents to prevent the spoilage of food products.
对11种土耳其植物香料（黑百里香、孜然、甜茴香、月桂、马郁兰、薄荷、牛至、腌制香草、鼠尾草、香薄荷和百里香）的一系列精油进行了研究。这些精油主要因其风味、香气和防腐作用而用于食品中，也用于花草茶、替代药物和自然疗法。采用纸片扩散法，在1:50、1:100、1:250和1:500稀释度下，对六种芽孢杆菌（解淀粉芽孢杆菌ATCC 3842、短短芽孢杆菌FMC 3、蜡样芽孢杆菌FMC 19、巨大芽孢杆菌DSM 32、枯草芽孢杆菌IMG 22和枯草芽孢杆菌黑色变种ATCC 10）进行了抗菌效果筛选。所有测试的精油（除孜然外）对本研究中使用的一种或多种芽孢杆菌均表现出抗菌活性。一般来说，1:50和1:100浓度的精油效果更佳。仅有一种精油（月桂）对测试细菌无效。对所有香料精油最敏感的细菌是解淀粉芽孢杆菌ATCC 3842。基于本研究结果，某些香料的精油有可能用作抗菌剂以防止食品变质。
