Determination of Relationship Between Satureja hortensis L. Essential Oil Susceptibility of Bacillus cereus Strains and Their Fatty Acid Methyl Ester Profiles

DİKBAŞ N., KARAGOZ K., Dadasoglu F., KOTAN R.

ROMANIAN BIOTECHNOLOGICAL LETTERS, cilt.17, sa.5, ss.7564-7569, 2012 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 17 Sayı: 5
  • Basım Tarihi: 2012
  • Dergi Adı: ROMANIAN BIOTECHNOLOGICAL LETTERS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.7564-7569
  • Atatürk Üniversitesi Adresli: Evet

Özet

In this study; a total of 77 Bacillus cereus strains, isolated from 4 different food samples (raw milk, chicken, cereal and meat), were tested for their susceptibility against S. hortensis essential oil. In addition, it was investigated whether there is any relationship between fatty acid methyl esters of B. cereus strains and their susceptibility against S. hortensis essential oil. The isolates were clustered into three groups; low susceptible, susceptible and high susceptible. As a results, the percent of susceptibility of B. cereus strains isolated from milk, meat, cereal and chicken was found to be 94.83, 75.00, 71.43 and 12.50%, respectively. The high susceptibility (87.50%) and the low susceptibility (5.17%) were observed in B. cereus strains isolated from chicken and milk, respectively. Furthermore, the results showed that there is not any relationship between fatty acid methyl esters of B. cereus strains and their susceptibility against S. hortensis essential oil.