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SUMMARY
In this study fresh juice of 17 plants were prepared and tested for inhibition of bacteria and
yeasts in culture media. Garlic was the most inhibitory plant on the bacteria. Onion, leek, red
pepper, garden radish and horse radish inhibited the growth of one to three bacteria. Other
plant juice did not inhibit the growth of tested bacteria. Garlic, onion, dill and cabbage juice
inhibited the growth of all 10 yeasts. Leek and peppermint juice were the least inhibiting
plants on the tested yeasts.
ZET
Bu almada 17 deiik bitkiden elde edilen extrenin kltr ortamnda bakteri ve mayalar
zerindeki inhibitr etkisi test edilmitir. Bakteriler zerinde en yksek inhibitr aktivite
gsteren bitkinin sarmsak olduu belirlenmitir. Soan, prasa, krmz biber, bahe turpu ve
yaban turpu 1-3 bakteri tr zerinde inhibitr etki gstermitir. Dier bitki extreleri (lahana,
nane, dereotu ve maydanoz) test edilen bakterilerde inhibisyon oluturmamtr. Sarmsak,
soan (1 ve 2), dereotu ve lahana extreleri test edilen tm mayalarn geliimini inhibe
etmitir. Test edilen mayalar zerinde en dk inhibitr etkiye ise prasa, bahe turpu ve
nane extrelerinin sahip olduu belirlenmitir.
INTRODUCTION
Many of the plants used today were known to the people of ancient cultures throughout the
world and they were valued their preservative and medicinal powers. Scientific experiments
on the antimicrobial properties of plants and their components have been documented in the
th
late 19 century (1).
Naturally occurring microbial inhibitors have been recovered from a wide variety of foods
including onions, garlic, fruits, vegetables, cereals and spices. many of these antimicrobials
contribute to the food stuffs natural resistance to deteriorations. The flavour components
consist of such compounds as alcohols, aldehydes, esters, terpens, phenols, organic acids and
others, some of which have not yet been identified (2).
The widespread use of onion and garlic as a flouvering agent is well known. Onion and
garlic also known to have medicinal properties. Onion bulbs contain tannin, pectin, quercetin
and glycosides. Alcohol extract show hypotensive analgesic and antileptazol properties.
Onion extracts shows antibacterial properties. Garlic bulbs contain pectin, garlicin, volatile
oils, allin and allistatins I and II. Alcoholic extract of garlic shows bactericidal, antibiotic,
high hypoglycaemic and fungusidal activities. The extract showed hypotensive, analgesic
sedative and antileptazol properties (3).
Lamiaceae (Labiatae) are reputed for their medicinal uses. Due to their content in essential
oils, several species of this family show antimicrobial activity. Investigations on plants were
utilized in folk medicine and demonstrate the antimicrobial activity. Several species of
Mentha (ethanol and ethyl ether extract) show antimicrobial activity on E. coli, M. luteus and
B. subtilis. It concerns volatile oils, catechic tannins, flauonoids and anthraquinones (4).
Celery bulbs contains etheric oils, and red pepper contains alcoholoids (capsaicin) (3).
Recent studies have shown antimicrobial activity of onion and garlic (5,6). Al Delaimy and
Ali (7) reported that filtered onion extracts were bactericidal against Shigella dysenteria and
Staphylococcus aureus. Onion and garlic powders inhibited growth of Salmonella
typhimurium and Escherichia coli (8). Vegetable extracts examined for their suitability to
support the growth of Vibrio parahaemolyticus, eggeble, tomato, carrot, parsley, celery and
onion were shown to be inhibitory (9). Beuchat (10) studied the effect of horse radish, onion
powder, garlic powder, paprika on the growth of the V. parahaemolyticus.Pepper was active
against E. coli in sausage according to Salzer et al (11). Huhtanen (12) showed paprika and
red pepper to be active against Clostridium botulinum.
Moore and Atkins (13) reported that 22 active pathogenic isolates of Candida albicans
were all inhibited by the garlic extract. Candida albicans was inhibited by plant extracts,
including those from garlic (14). Kvan and Akgl (15) studied the effect of spice on the
growth of yeasts.
The objective of this study were determine the effects of fresh vegetable juice on
inactivation of selected microorganisms in laboratory media.
MATERIALS AND METHODS
Microorganisms and inocula:
Eleven bacteria and ten yeast were tested (Table 1). Lyophylized bacteria cultures obtained
from Bundesanstalt fr Fleischforschung (Kulmbach, FRG). Ten yeasts were supplied from
CSRIO,
Food
Research
Division
(North
Ryde,
Australia).
Stock cultures of Vibrio parahaemolyticus were maintained tryptic soy agar (which contain
3 % NaCl) and the other bacteria cultures were maintened on nutrient agar. And yeast stock
cultures were maintened on malt extract agar and kept at 4 C (2). Inocula for all experiments
were prepared by transferring a loop full of stock cultures to tubes and incubating at 35 C for
18-24 h (bacteria) and 30 C for 48 h (yeasts), respectively.
Fresh vegetable juice:
Seventeen vegetables were purchased from a local market in Eskiehir, TURKEY (Table
2). The whole samples purchased for each vegetable were washed with tap water and sterile
water respectively. Each vegetable was grated and pressed. Vegetable juice were sterilized by
filtration. These liquid was used for testing inhibitory activity.
Inhibitory activity was tested on nutrient agar and yeast extract-malt extract-peptoneglucose agar (YMPG)(16) for bacteria and yeasts, respectively. For yeasts, the medium was
adjusted to pH 5.5 with 6N HCl (2,16)
For the growth experiments, 0.1 ml of the original cultures (about 106-107 cells) were
added into sterile duplicate sets of petri dishes and 20 portions of the molten (45 C) agar
were poured into petri dishes. The fresh vegetable juice (0.1ml) were placed in wells (8mm
diameter) cut in the agar media and plates were incubated at 37 C in the case of bacteria and
at 30 C in the case of yeasts (16). The resulting inhibition zones obtained with bacteria and
yeasts were measured after 48 h.
All experiments were done in two replicates and with control plates.
Botanical Source
Family
Plant Part
Garl
ic Allium sativum L.
Onion (3 cultivars)
Leek
Horse-radish (black)
Garden-radish
Horse-radish (white)
Cabbage
Brussels sprout
Cauliflower
Rocket plant
Peppermint
Celery
Red pepper
Dill
Parsley
Liliaceae
Allium cepa L.
Allium porrum Don.
Raphanus raphanistrum L.
R. sativus L. var. radicula
R. sativus L.
Brassica oleracea L. var. oleracea
B.oleracea L. var. gemmifera
B.oleracea L. var. botrytis
Eruca sativa Miller
Mentha spicata L.
Apium graveolens L.
Capsicum annum L.
Anethum graveolens L.
Petroselinum sativum
bulb
Liliaceae
Liliaceae
Cruciferae
Cruciferae
Cruciferae
Cruciferae
Cruciferae
Cruciferae
Cruciferae
Labiatae
Umbelliferae
Solanaceae
Umbelliferae
Umbelliferae
bulb
bulb
root
root
root
leaf
leaf
flower
leaf
leaf
bulb
fruit
leaf
fruit
Strain no
Yeasts
Strain no
Ba
cillus cereus
Bacillus subtilis
Enterobacter aerogenes
Escherichia coli
Klebsiella pneumoni
Proteus vulgaris
Pseudomonas aeruginosa
Salmonella typhimurium
Serratia marcescens
Staphylococcus aureus
Vibrio parahaemolyticus
B 83
B 74
En 65
E9
Kl 31
Pr 14
Ps 1
S 498
Sm 4
St 14
V. 98
Candida crucei
Candida utilis
Candida tropicalis
Pichia membranafaciens
Rhodotorula rubra
Saccharomyces cerevisiae
Saccharomyces rouxii
Saccharomyces pombe
Saccharomyces octoporus
Shizosaccharomyces bailii
FRR 1302
FRR 1650
FRR 1282
FRR 1235
FRR 2406
FRR 1519
FRR 1911
FRR 2208
FRR 2171
FRR 2227
Table 3: Inhibitory properties (inhibition zone diameter in mm) of plant juice towards
bacteria.
Plan
t
Garlic
Onion
1
Onion
2
Onion
3
Leek
Red
pepper
Garden Horse
radish radish
white
B.ce
reus
B. subtilis
E. aerogenes
E. coli
K. pneumoni
P. vulgaris
P. aeruginosa
S. aureus
S. typhimurium
S. marcescens
V. parahaemolyticus
20
26
26
22
28
14
24
28
18
14
28
12
-
12
20
-
18
13
-
28
-
28
30
16
-
13
24
-
12
-
Table 4: Inhibitory properties ( inhibition zone diameter in mm) of plant juice towards yeasts
Garlic
Oni.
Oni.
Oni.
Leek Horse
Horse
rad.
rad.
black
white
10
28
11
16
-
10
12
13
12
28
-
Garden Cabbage
rad.
pep.
14
17
10
15
24
11
21
10
-
Parsley
a
b
c
d
e
f
g
h
i
j
17
38
22
23
17
23
26
15
26
32
18
20
28
19
24
23
15
26
28
28
20
38
28
16
25
10
20
10
10
28
20
13
16
28
18
10
38
26
26
10
-
ND
ND
ND
ND
ND
ND
ND
10
12
28
28
13
18
15
13
19
14
-
17
32
28
19
13
18
17
28
26
32
14
10
13
10
18
-