| Title |
Gramteigiamų ir gramneigiamų bakterijų jautrumo augalų ekstraktams skirtumai / |
| Translation of Title |
Differences of sensitivity of grampositive and gramnegative bacteria to plant extracts. |
| Another Title |
Различия чувствительности грамотрицательных и грамположительных бактерий к экстрактам растений. |
| Authors |
Šarkinas, Antanas ; Čypienė, Vitalija ; Šipailienė, Aušra ; Venskutonis, Petras Rimantas |
| Full Text |
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| Is Part of |
Maisto chemija ir technologija = Food chemistry and technology = Химия и технология пищи : mokslo darbai / Lietuvos maisto institutas, Kauno technologijos universitetas.. Kaunas : KTU Maisto institutas. 2004, T. 38, nr. 1, p. 89-96.. ISSN 1392-0227 |
| Keywords [eng] |
Bacteria ; Plant extracts ; Antimicrobial activity |
| Abstract [eng] |
Antimicrobial activity of selected plant extracts was assessed using the agar diffusion method. Gram-positive (Staphylococcus aureus, Listeria monocytogenes Micrococcus luteus, Bacillus cereus) and gram-negative (Salmonella typhimurium, Escherichia coli, Enterobacter aerogenes, Hafnia alvei) bacteria were used as test organisms in this study. The results have shown that grampositive bacteria were more sensitive to extracts of celery, parsley, coriander, tarragon and lemon balm than gramnegative bacteria. The possibility to stabilize a number of coliforms in food products, curd and meat mince was also evaluated. The extracts of plants did not have significant influence on the number of coliforms during cold storage. The test with ginger has shown, that it was contaminated with microorganisms which increased total number of bacteria in mince, and it did not have any preservative effect during storage. |
| Published |
Kaunas : KTU Maisto institutas |
| Type |
Journal article |
| Language |
Lithuanian |
| Publication date |
2004 |
