Antimicrobial effect of water extract of sumac (Rhus coriaria L.) on the growth of some food borne bacteria including pathogens

Nasar-Abbas S., Halkman A.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol.97, no.1, pp.63-69, 2004 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 97 Issue: 1
  • Publication Date: 2004
  • Doi Number: 10.1016/j.ijfoodmicro.2004.04.009
  • Journal Name: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.63-69
  • Keywords: spices, Sumac, antimicrobial effect, food borne bacteria, pathogens, COLUMBIAN NATIVE PEOPLES, LISTERIA-MONOCYTOGENES, ESSENTIAL OILS, LACTOBACILLUS-PLANTARUM, MEDICINAL-PLANTS, SENSITIVITY, SPICES, CONSTITUENTS, ROSEMARY
  • Ankara University Affiliated: No

Abstract

The antimicrobial effect of water extracts of sumac (Rhus coriaria L.) at concentrations of 0.1%, 0.5%, 1.0%, 2.5% and 5.0% (w/v), non-neutralized and after neutralization to pH 7.2 +/- 0. 1, was studied on the growth of 12 bacterial strains (six Gram positive strains and six Gram negative strains), mostly food home including pathogens. It was found to be effective against all the test organisms with Gram positive strains being more sensitive than Gram negative strains. Significant differences (P < 0.01) were found among the bacteria and between the non-neutralized and neutralized extracts with non-neutralized being more effective against all the bacteria.