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Food Science and Technology International
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Note: Effect of Some Spice Extracts on Bacterial Inhibition

O. Sagdic

osagid{at}ziraat.sdu.edu.tr

A. G. Karahan

Faculty of Agriculture, Department of Food Engineering, Suleyman Demirel University, 32260 Isparta, Turkey

M. Ozcan

Faculty of Agriculture, Department of Food Engineering, Selcuk University, 42031Konya, Turkey

G. Ozkan

Faculty of Agriculture, Suleyman Demirel University, 32260 Isparta, Turkey

Eighteen extracts of spices commonly consumed worldwide and grown naturally in Turkey were tested against twenty three bacterial strains to compare their antibacterial effects with eleven antibiotics. Eight pathogens and fifteen lactobacilli isolated from chick intestine were used as the test microorganisms. Pathogens (six different Staphylococcus aureus strains, Escherichia coli ATCC 25922 and Yersinia enterocolitica ATCC 1501) were grown in Nutrient broth and lactobacilli in MRS broth. Hop extracts formed inhibition zones against S. aureus strains of upto 36 mm. Inhibitory effects of hop extracts against S. aureuswere generally higher than that of erythromycin as antibiotic. Helichrysum compactum extract produced an inhibition zone of 23mm to E. coli ATCC 25922 and 26mm to Y. enterocolitica ATCC 1501. Helichrysum compactum extract inhibited the growth of Y. enterocolitica ATCC 1501 more than other spice extracts. While inhibition zones of these extracts against lactobacilli were found smaller than on S. aureus strains, inhibition zones of the same extracts against lactobacilli were found similar to those of E. coli ATCC 25922 and Y. enterocolitica ATCC 1501.

Key Words: spice extracts • antibacterial activity • lactobacilli • pathogenic bacteria

Food Science and Technology International, Vol. 9, No. 5, 353-358 (2003)
DOI: 10.1177/1082013203038976
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