Antibacterial activities of the extracts of some herbs used in Turkish herby cheese against Listeria monocytogenes serovars

Sagun E., Durmaz H., Tarakci Z., Sagdic O.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, vol.9, no.2, pp.255-260, 2006 (SCI-Expanded) identifier


In this study, antimicrobial activities of the four different extracts (in methanol, ethanol, n-hexane and water) of some herbs including Allium vineale, Chaerophyllum macropodum and Prangos ferulacea were investigated against Listeria monocytogenes serovars 1/2b, 4b, and 4ab. For many centuries, these herbs were used in food production in Turkey. While water extracts of all the plants did not show any antibacterial activity, the other extracts of these plants showed variable degrees of antibacterial activity against L. monocytogenes serovars tested. The extracts of Allium vineale showed higher antibacterial activity than the other plants. The methanol extracts of all the plants exhibited higher activity than the ethanol and n-hexane extracts. L. monocytogenes 4ab was the most sensitive serovar to extracts of these plants. The results indicated that the methanol and ethanol extracts of these plants displayed remarkable activity against L. monocytogenes serovars and therefore, they could be used as natural anti-Listeria monocytogenes additives in herby cheese.