Inactivation of Bacillus subtilis and Candida tropicalis by Wisteria sinensis maceration oil

Authors : Elif Eliuz, Yusuf Sıcak

Pages : 97-102

Doi:10.17474/artvinofd.776142

View : 249 | Download : 1720

Publication Date : 2021-05-12

Article Type : Research Paper

Abstract :In this study, the antimicrobial effect of maceration oil obtained from W. sinensis flowers oil soaked in olive oil on B. subtilis and C. tropicalis was investigated. In addition, the efficacy of W. sinensis maceration oil on inactivation of the strains of B. subtilis and C. tropicalis inoculated bulgur (pounded wheat) was investigated using dip incubation method. The components of W. sinensis macerate were analyzed by GC-MS and found the main components as olealdehyde (38.03%), oleic acid (29.13%), 9-octadecenoic acid (15.09%), (Z)-9,17-octadecadienal (7.87%) and palmitic acid (5.97%). Broth Microdilution and Agar Well Diffusion Method for antimicrobial activity of W. sinensis and also Modified TDtest for persistent/tolerant levels of microorganisms were used. Minimum Inhibitory Concentrations (MICs) of W. sinensis were 10.3 mg/mL and 9.6 mg/mL for B. subtilis and C. tropicalis while the inhibition zones were 2.23 mm and 2.07 mm, respectively. In TDTest which was made persistent/tolerant screening of microorganisms in W. sinensis condition, both of microrganisms were persistent sensitive. W. sinensis at 50 µL, 100 µL and 150 µL caused an almost 2-log reduction on the number of B. subtilis and C. tropicalis on bulgur.
Keywords : B. subtilis, Bulgur, W sinensis maseratı, C. tropicalis, Antimikrobiyal

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