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ŞİMŞEK A. An evaluation of the physicochemical and microbiological characteristics and the hygienic status of naturally fermented camel sausages (sucuks). FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.81321] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Azim ŞİMŞEK
- Isparta University of Applied Sciences, Turkey
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2
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Milojevic L, Velebit B, Djordjevic V, Jankovic V, Lakicevic B, Bajcic A, Betic N. Screening ofBacillus cereuspresence in minced meat and meat products originating from Serbian retail facilities. ACTA ACUST UNITED AC 2019. [DOI: 10.1088/1755-1315/333/1/012079] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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3
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Han SH, Kim JH, Na J, Yoo JG, Oh MH. Genotypic Classification of Staphylococcus aureus and Bacillus cereus from Korean Slaughterhouses Using Semiautomated Repetitive Sequence-Based Polymerase Chain Reaction. Foodborne Pathog Dis 2019; 16:769-777. [PMID: 31335181 DOI: 10.1089/fpd.2019.2619] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
A repetitive sequence-based polymerase chain reaction (rep-PCR) technique utilizing a semiautomated system, namely DiversiLab, was applied to determine the genotypes of Staphylococcus aureus and Bacillus cereus obtained from slaughterhouses. Twenty-four S. aureus and 16 B. cereus isolates from pigs and Hanwoo cattle from three slaughterhouses were used to create a DNA fingerprint library with the system software. Scatterplots demonstrated that rep-PCR groupings of S. aureus isolates were in good agreement with their origins. Specifically, linked rep-PCR profiles were observed for S. aureus isolates recovered from the same slaughterhouse, and higher genetic similarities were found among strains isolated from adjacent regions. All S. aureus isolates except one (ID: A-Hanwoo-9) from slaughterhouse "A" clustered with the three S. aureus reference strains, Korea Culture Center of Microorganisms (KCCM) 41291, KCCM 12214, and Culture Collection of Antimicrobial Resistant Microbes (CCARM) 3A007 (similarity values >95%). Moreover, most isolates obtained from slaughterhouse "B" clustered with S. aureus KCCM 11335 and KCCM 41331, and two isolates from slaughterhouse "C" clustered with CCARM 0027. Therefore, for this species, genotypic characteristics of regional isolates can be used to track the pathway of contamination. In contrast, B. cereus isolates showed high genetic diversity and could not be clustered with any specific group. Collectively, this system is useful for analyzing genetic diversity and is a rapid and reproducible typing method; however, there is a need to develop rep-PCR libraries for its use as a rapid identification method.
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Affiliation(s)
- Sang-Ha Han
- National Institute of Animal Science, Rural Development Administration, Wanju-gun, Korea.,Advanced Food Safety Research Group, BrainKorea21 Plus, Department of Food Science and Technology, Chung-Aug University, Seoul, Korea
| | - Jong-Hui Kim
- National Institute of Animal Science, Rural Development Administration, Wanju-gun, Korea
| | - Jeongkyeong Na
- Department of Chemical Engineering, Pohang University of Science and Technology, Pohang, Korea
| | - Jae Gyu Yoo
- National Institute of Animal Science, Rural Development Administration, Wanju-gun, Korea
| | - Mi-Hwa Oh
- National Institute of Animal Science, Rural Development Administration, Wanju-gun, Korea
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4
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Cao JX, Wang F, Li X, Sun YY, Wang Y, Ou CR, Shao XF, Pan DD, Wang DY. The Influence of Microwave Sterilization on the Ultrastructure, Permeability of Cell Membrane and Expression of Proteins of Bacillus Cereus. Front Microbiol 2018; 9:1870. [PMID: 30233502 PMCID: PMC6131623 DOI: 10.3389/fmicb.2018.01870] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2017] [Accepted: 07/25/2018] [Indexed: 12/02/2022] Open
Abstract
Bacillus cereus was isolated from ready-to-serve brine goose, identified by 16S rRNA gene sequencing analysis and treated with a commercial microwave sterilization condition (a power of 1,800 W at 85°C for 5 min). The influence of microwaves on the morphology, the permeability of membrane and the expression of total bacterial proteins was observed. Microwave induced the clean of bacterial nuclear chromatin, increased the permeability and disrupted the integrity of membrane. Twenty-three proteins including 18 expressed down-regulated proteins and 5 expressed up-regulated proteins were identified by HPLC-MS/MS in the samples treated with microwave. The frequencies of proteins changed after microwaves treatment were labeled as 39.13% (synthesis and metabolism of amino acid or proteins), 21.74% (carbohydrate metabolism), 8.70% (anti-oxidant and acetyl Co-A synthesis), and 4.35% (the catalyst of catabolism of bacterial acetoin, ethanol metabolism, glyoxylate pathway, butyrate synthesis and detoxification activity), respectively. This study indicates that microwaves result in the inactivation of Bacillus cereus by cleaning nuclear chromatin, disrupting cell membrane and disordering the expression of proteins.
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Affiliation(s)
- Jin-Xuan Cao
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Fang Wang
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Xuan Li
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Yang-Ying Sun
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Ying Wang
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Chang-Rong Ou
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Xing-Feng Shao
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Dao-Dong Pan
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Dao-Ying Wang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
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Osman KM, Kappell AD, Orabi A, Al-Maary KS, Mubarak AS, Dawoud TM, Hemeg HA, Moussa IMI, Hessain AM, Yousef HMY, Hristova KR. Poultry and beef meat as potential seedbeds for antimicrobial resistant enterotoxigenic Bacillus species: a materializing epidemiological and potential severe health hazard. Sci Rep 2018; 8:11600. [PMID: 30072706 PMCID: PMC6072766 DOI: 10.1038/s41598-018-29932-3] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2017] [Accepted: 07/18/2018] [Indexed: 12/17/2022] Open
Abstract
Although Bacillus cereus is of particular concern in food safety and public health, the role of other Bacillus species was overlooked. Therefore, we investigated the presence of eight enterotoxigenic genes, a hemolytic gene and phenotypic antibiotic resistance profiles of Bacillus species in retail meat samples. From 255 samples, 124 Bacillus isolates were recovered, 27 belonged to B. cereus and 97 were non-B. cereus species. Interestingly, the non-B. cereus isolates carried the virulence genes and exhibited phenotypic virulence characteristics as the B. cereus. However, correlation matrix analysis revealed the B. cereus group positively correlates with the presence of the genes hblA, hblC, and plc, and the detection of hemolysis (p < 0.05), while the other Bacillus sp. groups are negatively correlated. Tests for antimicrobial resistance against ten antibiotics revealed extensive drug and multi-drug resistant isolates. Statistical analyses didn't support a correlation of antibiotic resistance to tested virulence factors suggesting independence of these phenotypic markers and virulence genes. Of special interest was the isolation of Paenibacillus alvei and Geobacillus stearothermophilus from the imported meat samples being the first recorded. The isolation of non-B. cereus species carrying enterotoxigenic genes in meat within Egypt, suggests their impact on food safety and public health and should therefore not be minimised, posing an area that requires further research.
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Affiliation(s)
- Kamelia M Osman
- Department of Microbiology, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt
| | - Anthony D Kappell
- Department of Civil, Construction, and Environmental Engineering, Marquette University, Milwaukee, WI, USA
| | - Ahmed Orabi
- Department of Microbiology, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt
| | - Khalid S Al-Maary
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh, Saudi Arabia
| | - Ayman S Mubarak
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh, Saudi Arabia
| | - Turki M Dawoud
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh, Saudi Arabia
| | - Hassan A Hemeg
- Department of Clinical Laboratory sciences, college of Applied Medical sciences, Taibah University, Taibah, Saudi Arabia
| | - Ihab M I Moussa
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh, Saudi Arabia
| | - Ashgan M Hessain
- Department of Health Science, College of Applied Studies and Community Service, King Saud University, Riyadh, Saudi Arabia
| | - Hend M Y Yousef
- Central Administration of Preventive Medicine, General Organization for Veterinary Service, Giza, Egypt.
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6
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Cao JX, Wang F, Li X, Sun YY, Wang Y, Ou CR, Shao XF, Pan DD, Wang DY. The Influence of Microwave Sterilization on the Ultrastructure, Permeability of Cell Membrane and Expression of Proteins of Bacillus Cereus. Front Microbiol 2018; 9:1870. [PMID: 30233502 DOI: 10.3389/fmicb.2018.0187010.3389/fmicb.2018.01870.s001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2017] [Accepted: 07/25/2018] [Indexed: 05/20/2023] Open
Abstract
Bacillus cereus was isolated from ready-to-serve brine goose, identified by 16S rRNA gene sequencing analysis and treated with a commercial microwave sterilization condition (a power of 1,800 W at 85°C for 5 min). The influence of microwaves on the morphology, the permeability of membrane and the expression of total bacterial proteins was observed. Microwave induced the clean of bacterial nuclear chromatin, increased the permeability and disrupted the integrity of membrane. Twenty-three proteins including 18 expressed down-regulated proteins and 5 expressed up-regulated proteins were identified by HPLC-MS/MS in the samples treated with microwave. The frequencies of proteins changed after microwaves treatment were labeled as 39.13% (synthesis and metabolism of amino acid or proteins), 21.74% (carbohydrate metabolism), 8.70% (anti-oxidant and acetyl Co-A synthesis), and 4.35% (the catalyst of catabolism of bacterial acetoin, ethanol metabolism, glyoxylate pathway, butyrate synthesis and detoxification activity), respectively. This study indicates that microwaves result in the inactivation of Bacillus cereus by cleaning nuclear chromatin, disrupting cell membrane and disordering the expression of proteins.
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Affiliation(s)
- Jin-Xuan Cao
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Fang Wang
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Xuan Li
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Yang-Ying Sun
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Ying Wang
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Chang-Rong Ou
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Xing-Feng Shao
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Dao-Dong Pan
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Dao-Ying Wang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
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7
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Soleimani M, Hosseini H, Pilevar Z, Mehdizadeh M, Carlin F. Prevalence, molecular identification and characterization of
Bacillus cereus
isolated from beef burgers. J Food Saf 2017. [DOI: 10.1111/jfs.12414] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Maryam Soleimani
- Department of Food Science and TechnologyNational Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical SciencesTehran Iran
| | - Hedayat Hosseini
- Department of Food Science and TechnologyNational Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical SciencesTehran Iran
| | - Zahra Pilevar
- Department of Food Science and TechnologyNational Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical SciencesTehran Iran
| | | | - Frédéric Carlin
- INRA, UMR408, Securite et Qualite des Produits d'Origine Vegetale Avignon France
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Tewari A, Abdullah S. Bacillus cereus food poisoning: international and Indian perspective. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:2500-11. [PMID: 25892750 PMCID: PMC4397285 DOI: 10.1007/s13197-014-1344-4] [Citation(s) in RCA: 93] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/14/2014] [Accepted: 03/26/2014] [Indexed: 10/25/2022]
Abstract
Food borne illnesses result from eating food or drinking beverages that are contaminated with chemical matter, heavy metals, parasites, fungi, viruses and Bacteria. Bacillus cereus is one of the food-borne disease causing Bacteria. Species of Bacillus and related genera have long been troublesome to food producers on account of their resistant endospores. Their spores may be present on various types of raw and cooked foods, and their ability to survive high cooking temperatures requires that cooked foods be served hot or cooled rapidly to prevent the growth of this bacteria. Bacillus cereus is well known as a cause of food poisoning, and much more is now known about the toxins produced by various strains of this species, so that its significance in such episodes are clearer. However, it is still unclear why such cases are so rarely reported worldwide.
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Affiliation(s)
- Anita Tewari
- />School of Public Health & Zoonoses, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab 141004 India
| | - Swaid Abdullah
- />Veterinary Parasitology & Ecology Group, School of Biological Sciences, University of Bristol, Bristol, UK
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9
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Detoxification of enterotoxigenic Bacillus cereus (JX455159) isolated from meat by a local strain of Lactobacillus plantarum (JX282192). ANN MICROBIOL 2014. [DOI: 10.1007/s13213-013-0662-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022] Open
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10
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Samapundo S, Heyndrickx M, Xhaferi R, Devlieghere F. Incidence, diversity and toxin gene characteristics of Bacillus cereus group strains isolated from food products marketed in Belgium. Int J Food Microbiol 2011; 150:34-41. [DOI: 10.1016/j.ijfoodmicro.2011.07.013] [Citation(s) in RCA: 68] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2011] [Revised: 06/27/2011] [Accepted: 07/12/2011] [Indexed: 11/25/2022]
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11
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Voravuthikunchai SP, Dolah S, Charernjiratrakul W. Control of Bacillus cereus in foods by Rhodomyrtus tomentosa (Ait.) Hassk. Leaf extract and its purified compound. J Food Prot 2010; 73:1907-12. [PMID: 21067680 DOI: 10.4315/0362-028x-73.10.1907] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Edible natural products, either standardized plant extracts or pure compounds, provide unlimited opportunities as safe new antimicrobial agents. This study investigated the antibacterial properties of ethanolic extract from Rhodomyrtus tomentosa (Ait.) Hassk. leaves against Bacillus cereus. Preliminary screening to evaluate the activities of the extract used a paper disc diffusion method against 65 food isolates. The extract produced large inhibition zones in all isolates, ranging from 10 to 18 mm. The results were confirmed by MIC and MBC (16 to 64 and 32 to 256 μg/ml, respectively). Rhodomyrtone, a purified compound, exhibited MIC and MBC at 0.5 and at 2 to 8 μg/ml, respectively. The antimicrobial activity of the extract on vegetative cells and endospores of a representative B. cereus isolate (MIC=32 μg/ml) was assessed by enumerating viable cells at different time intervals up to 24 h. At 2 MICs and 4 MICs, a reduction in the viability of the bacterial cells and endospores was at least 3 log within 6 to 8 h and 2 h after incubation, respectively. Application of the extract in precooked rice and tuna steak demonstrated that after exposure to 16 MICs and 32 MICs, the numbers of viable cells and endospores in both model systems were reduced by at least 2 log within 12 and 6 h, respectively. Since the extract consistently produced remarkable activity against both cells and endospores, it could be used as an alternative food additive for controlling B. cereus without compromising food safety.
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Affiliation(s)
- Supayang Piyawan Voravuthikunchai
- Department of Microbiology, Natural Products Research Center, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.
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Bonerba E, Di Pinto A, Novello L, Montemurro F, Terio V, Colao V, Ciccarese G, Tantillo G. Detection of potentially enterotoxigenic food-related Bacillus cereus by PCR analysis. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02257.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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13
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Yucel N, Aslim B, Ozdoğan H. In vitro antimicrobial effect of Satureja wiedemanniana against Bacillus species isolated from raw meat samples. J Med Food 2009; 12:919-23. [PMID: 19735196 DOI: 10.1089/jmf.2008.0144] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
In this study a total of 30 raw meat samples obtained from Ankara, Turkey were screened for the presence of Bacillus species. Among the meat samples analyzed, the predominant species isolated was Bacillus circulans; other Bacillus species were identified as Bacillus firmus, Bacillus lentus, Bacillus megaterium, Bacillus licheniformis, Bacillus mycoides, Bacillus sphaericus, and Bacillus cereus. Minced meat samples were more contaminated with Bacillus species than sliced beef sample. From these samples, 242 Bacillus species isolates were obtained, which were investigated for proteolytic and lipolytic activity, associated with meat spoilage. Interestingly, some Bacillus strains produced the highest values of proteolytic/lipolytic activities. Nineteen Bacillus strains were selected among the 242 isolates according to their proteolytic/lipolytic activity with a clear zone diameter of > or =6 mm. The essential oil of Satureja wiedemanniana (Lalem) Velen was also tested against these 19 Bacillus species that had proteolytic and lipolytic activity. The essential oil yield obtained from the aerial parts of the plant was 0.35% (vol/wt). The inhibition zones of the essential oil obtained against all the Bacillus species were in the range of 5.0-12.0 mm. The oil showed high antimicrobial activities against B. licheniformis M 6(26), M 11(16), and M 12(1) strains. B. licheniformis 12(1) showed high lipolytic activity (18.0 mm). Also, B. licheniformis M 6(26) and M 11(16) showed high proteolytic activity (16.0 and 14.0 mm). These results may suggest that an essential oil of S. wiedemanniana can be used as a natural preservative in meat against spoilage bacteria.
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Affiliation(s)
- Nihal Yucel
- Department of Biology, Faculty of Art and Science, Gazi University, Ankara, Turkey.
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