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Antibacterial effects of Istanbul thyme (Origanum vulgare L. subsp hirtum (Link) letsw.) and Karabas thyme (Thymbra spicata L. var. spicata) extracts

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dc.contributor.authorOzcan, Mehmet Musa
dc.contributor.authorOzkan, Gulcan
dc.contributor.authorSagdic, Osman
dc.contributor.institutionauthorSAĞDIÇ, Osman
dc.date.accessioned2026-06-27T13:48:36Z
dc.date.issued2015
dc.description.abstractThe 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.en
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK-TOGTAG)
dc.description.urihttps://doi.org/10.2376/0003-925x-66-179
dc.identifier.doi10.2376/0003-925x-66-179
dc.identifier.endpage181
dc.identifier.issn0003-925X
dc.identifier.issue6
dc.identifier.startpage177
dc.identifier.urihttps://hdl.handle.net/20.500.14981/55041
dc.identifier.volume66
dc.identifier.wos000366953500005
dc.language.isoeng
dc.publisherM H SCHAPER GMBH CO KG
dc.relation.ispartofJOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENE
dc.subjectmedicinal plant
dc.subjectextract
dc.subjectLabiate
dc.subjectantibacterial activity
dc.subjectin vitro
dc.subject4 PATHOGENIC BACTERIA
dc.subjectESSENTIAL OILS
dc.subjectANTIMICROBIAL ACTIVITY
dc.subjectGROWTH
dc.subjectChemistry
dc.subjectFood Science & Technology
dc.subjectToxicology
dc.titleAntibacterial effects of Istanbul thyme (Origanum vulgare L. subsp hirtum (Link) letsw.) and Karabas thyme (Thymbra spicata L. var. spicata) extracts
dc.typeArticle
dspace.entity.typePublication
local.import.sourceWOS

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