Skip to main content

Antimicrobial activity of the essential oils of Turkish plant spices

Abstract.

The antimicrobial activity of the essential oils of nine plant spices (savory, laurel, oregano, basil, cumin, seafennel, myrtle, pickling herb, and mint) were tested at three concentrations (1, 10, and 15%) and tested on various microorganisms (Salmonella typhimurium, Bacillus cereus, Staphylococcus aureus, Enterococcus faecalis, Escherichia coli, Yersinia enterocolitica, Saccharomyces cerevisiae, Candida rugosa, Rhizopus oryzae and Aspergillus niger). The results showed that the essential oils tested varied in their antimicrobial activity. Individual or combinations of plant essential oils may provide an efficacious mixture for the inactivation of pathogenic and spoilage microorganisms, and to achieve adequate shelf-life of foods.

This is a preview of subscription content, access via your institution.

Author information

Authors and Affiliations

Authors

Additional information

Revised version: 21 December 2000

Electronic Publication

Rights and permissions

Reprints and Permissions

About this article

Cite this article

Özcan, .M., Erkmen, O. Antimicrobial activity of the essential oils of Turkish plant spices. Eur Food Res Technol 212, 658–660 (2001). https://doi.org/10.1007/s002170100310

Download citation

  • Received:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s002170100310

  • Spice extracts Antimicrobial Essential oil