1 Ocak 2015 Dergi makalesi Açık Erişim

Ozcan, Mehmet Musa; Ozkan, Gulcan; Sagdic, Osman

DataCite XML

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  <identifier identifierType="URL">https://aperta.ulakbim.gov.tr/record/76765</identifier>
  <creators>
    <creator>
      <creatorName>Ozcan, Mehmet Musa</creatorName>
      <givenName>Mehmet Musa</givenName>
      <familyName>Ozcan</familyName>
      <affiliation>Selcuk Univ, Fac Agr, Dept Food Engn, TR-42079 Konya, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Ozkan, Gulcan</creatorName>
      <givenName>Gulcan</givenName>
      <familyName>Ozkan</familyName>
      <affiliation>Suleyman Demirel Univ, Fac Engn, Dept Food Engn, TR-32000 Isparta, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Sagdic, Osman</creatorName>
      <givenName>Osman</givenName>
      <familyName>Sagdic</familyName>
      <affiliation>Yildiz Tech Univ, Chem &amp; Met Engn Fac, Dept Food Engn, TR-34210 Istanbul, Turkey</affiliation>
    </creator>
  </creators>
  <titles>
    <title>Antibacterial Effects Of Istanbul Thyme (Origanum Vulgare L. Subsp Hirtum (Link) Letsw.) And Karabas Thyme (Thymbra Spicata L. Var. Spicata) Extracts</title>
  </titles>
  <publisher>Aperta</publisher>
  <publicationYear>2015</publicationYear>
  <dates>
    <date dateType="Issued">2015-01-01</date>
  </dates>
  <resourceType resourceTypeGeneral="Text">Journal article</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://aperta.ulakbim.gov.tr/record/76765</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsIdenticalTo">10.2376/0003-925X-66-179</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="http://www.opendefinition.org/licenses/cc-by">Creative Commons Attribution</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="Abstract">The most sensitive bacteria against extract concentrations were Bacillus subtilis, Bacillus cereus and Mycobacterium smegmatis. In addition, E. coli O157:H7 shown resistance against effect of Istanbul thyme extract. While the most sensitive microorganism against Karabas thyme extract had Mycobacterium smegmatis, Yersiniae enterocolitica shown strong resistance. The inhibitory effect of extracts changed depending on concentrations. Most sensitive bacteria against extract concentration had Gram (+) bacteria that Mycobacterium smegmatis, Bacillus subtilis and Bacillus cereus. The most resistant bacteria is Gram (-) bacteria, E. coli O157: H7, Klebsiella pneumoniae, Staphylococcus aureus and Yersiniae enterocolitica were found. Generally, antibacterial effects of Istanbul extracts obtained by different application and extraction systems were found partly high compared with effects of Karabas thyme extracts.</description>
  </descriptions>
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