Doğal antimikrobiyel bileşiklerin Listeria monocytogenes suşları üzerindeki etkisinin araştırılması
Özet
In this study, antimicrobial activity of 29 strains of Listeria monocytogenes strains isolated from ready-to-eat foods against vinegar samples both traditionally produced and commercially produced from different raw materials, lemon juice, sodium bicarbonate and hydrogen peroxide were determined by using disc diffusion method. Antimicrobial agents prepared at different concentrations were tested against L. monocytogenes strains with different cell densities (105 CFU/mL, 106 CFU/mL and 107 CFU/mL). Antimicrobial activity of L. monocytogenes strains against antimicrobial agents were evaluated by measuring the inhibition zone diameter. The zone diameters of L. monocytogenes strains were measured between 6.0-8.8 mm against traditional vinegar samples and 6.0-11.3 mm against commercial vinegar samples. The antimicrobial activities of commercially produced vinegars were found to be higher compared to the traditional vinegar samples. While the inhibition zone diameter of L. monocytogenes strains against carbonate was 6.0 mm, the zone diameters against lemon and hydrogen peroxide were 6.0-9.0 mm and 33.9-51.9 mm, respectively. Hydrogen peroxide was the antimicrobial agent with the highest activity level compared to other antimicrobials. The antimicrobial activities of different concentrations of commercially produced vinegars, conventionally produced vinegars, sodium bicarbonate, lemon and hydrogen peroxide were found to be statistically significant against L. monocytogenes strains. Moreover, the antimicrobial activity of different cell densities of L. monocytogenes strains against natural antimicrobial agents were found to be statistically significant.