Inhibitory effect of propolis (bee gum) against staphylococcus aureus bacteria isolated from instant soups

Basit Öğe Kaydı
dc.authorscopusid57202076494
dc.authorscopusid6602223026
dc.contributor.authorApaydin, H.
dc.contributor.authorGümüş, Tuncay
dc.date.accessioned2022-05-11T14:44:58Z
dc.date.available2022-05-11T14:44:58Z
dc.date.issued2018
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractIn this study, microbiological quality of instant soups sold in markets and the antibiotic susceptibility of Staphylococcus aureus isolated from instant soups were examined. Total aerobic mesophilic bacteria and S. aureus counts of 6 different types of instant soups were analyzed. Microbiological analysis was carried out in a total of 72 packages of soups, including three replicates. Total aerobic mesophilic bacteria counts and S. aureus counts were determined to be 3.51–4.53 log cfu/g and 0.93–1.71 log cfu/g, respectively. Coliform bacteria were not detected in any of the tomato soups analyzed. The highest number of coliform bacteria (2.10 log cfu/g) was detected in Ezogelin soups. Escherichia coli was not detected in any of the samples analyzed. In addition, the inhibitory effects of five different antibiotics and three different propolis extracts supplied from three different regions of Turkey (Corlu, Kirklareli and Ordu) were examined against S. aureus isolated from the instant soups. Using S. aureus bacteria isolated from tripe soup, a zone diameter of 36.62±0.17 mm was observed with Cefixime. The smallest zone diameter was obtained with Streptomycin (14.74±0.4mm). Zone diameters with propolis samples from Ordu, Corlu and Kirklareli were 10.18±0.04 mm, 7.07±0.45 mm and 6.21±0.14mm, respectively. All of the S. aureus bacteria isolated were sensitive to the Amoxicillin. Propolis extracts were inhibitory towards S. aureus isolated from instant soups, but propolis samples obtained from different geographical regions showed varying antimicrobial effects. © 2017 Namik Kemal University - Agricultural Faculty. All Rights Reserved.
dc.identifier.endpage75
dc.identifier.issn1302-7050
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85044769871
dc.identifier.scopusqualityQ3
dc.identifier.startpage67
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9853
dc.identifier.volume15
dc.indekslendigikaynakScopus
dc.institutionauthorApaydın, H.
dc.institutionauthorGümüş, Tunacay
dc.language.isoen
dc.publisherNamik Kemal University - Agricultural Faculty
dc.relation.ispartofJournal of Tekirdag Agricultural Faculty
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectAntibiotics
dc.subjectAntimicrobial effect
dc.subjectInstant soup
dc.subjectPropolis
dc.titleInhibitory effect of propolis (bee gum) against staphylococcus aureus bacteria isolated from instant soups
dc.typeArticle

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim Yok
İsim:
9853.pdf
Boyut:
814.14 KB
Biçim:
Adobe Portable Document Format
Açıklama:
Tam Metin / Full Text
İndir

Koleksiyon

Scopus İndeksli Yayınlar Koleksiyonu
Ziraat Fakültesi Koleksiyonu