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dc.contributor.authorKıvanç, Merih
dc.contributor.authorAkgül, A
dc.contributor.authorDoğan, A
dc.date.accessioned2019-10-20T08:01:06Z
dc.date.available2019-10-20T08:01:06Z
dc.date.issued1991
dc.identifier.issn0168-1605
dc.identifier.urihttps://dx.doi.org/10.1016/0168-1605(91)90140-K
dc.identifier.urihttps://hdl.handle.net/11421/16256
dc.descriptionWOS: A1991FQ39700011en_US
dc.descriptionPubMed ID: 1863531en_US
dc.description.abstractCumin at concentrations of 0.5, 1.0 and 2.0 % (w/w) stimulated growth and acid production of Lactobacillus plantarum and Leuconostoc mesenteroides in a liquid medium. Essential oil from cumin at high concentrations (300 and 600 ppm) inhibited growth and acid production of Lactobacillus plantarum. After a certain period, growth of Leuconostoc mesenteroides was observed at all concentrations (150, 300 and 600 ppm) and its acid production was stimulated at 600 ppm. Oregano and its essential oil at all concentrations inhibited growth of both cultures. Acid production by Lactobacillus plantarum was stimulated by oregano spice.en_US
dc.language.isoengen_US
dc.publisherElsevier Science BVen_US
dc.relation.isversionof10.1016/0168-1605(91)90140-Ken_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectSpiceen_US
dc.subjectEssential Oilen_US
dc.subjectLactic Acid Bacteriaen_US
dc.subjectInhibitory Effecten_US
dc.subjectStimulatory Effecten_US
dc.titleInhibitory and Stimulatory Effects of Cumin, Oregano and Their Essential Oils on Growth and Acid Production of Lactobacillus-Plantarum and Leuconostoc-Mesenteroidesen_US
dc.typeotheren_US
dc.relation.journalInternational Journal of Food Microbiologyen_US
dc.contributor.departmentAnadolu Üniversitesi, Fen Fakültesi, Biyoloji Bölümüen_US
dc.identifier.volume13en_US
dc.identifier.issue1en_US
dc.identifier.startpage81en_US
dc.identifier.endpage86en_US
dc.relation.publicationcategoryDiğeren_US
dc.contributor.institutionauthorKıvanç, Merih


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