Publication:
Antifungal activity of olive leaf (Olea Europaea L.) extracts from the Trilye Region of Turkey

dc.contributor.authorKarakaş, Reyhan
dc.contributor.buuauthorKörüklüoğlu, Mihriban
dc.contributor.buuauthorŞahan, Yasemin
dc.contributor.buuauthorYiğit, Aycan
dc.contributor.departmentZiraat Fakültesi
dc.contributor.departmentGıda Mühendisliği Bölümü
dc.contributor.researcheridABE-6748-2020
dc.contributor.researcheridJ-5125-2018
dc.contributor.scopusid8213196200
dc.contributor.scopusid25629856600
dc.contributor.scopusid8213196000
dc.date.accessioned2021-12-09T06:35:45Z
dc.date.available2021-12-09T06:35:45Z
dc.date.issued2006
dc.description.abstractAntimicrobial properties of olive leaf extract on some yeast were examined in this study. Fresh olive leaf extracts were prepared using various solvents (water, ethanol, acetone, ethyl acetate) in Soxhlet apparatus. Antimicrobial effects of these extracts were tested against Saccharomyces cerevisiae ATCC 9763, Schizosaccharomyces pombe, Saccharomyces uvarum, Candida oleophila, Metschnikowia fructicola and Kloeckera apiculata. The antifungal activities of these extracts were tested by the disc diffusion assay, minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC). All extracts showed various degrees of antifungal effects with 10-28 mu g/ml MIC, 20-48 mu g/ml MFC and 1.5-9.3 mm inhibitory zone values against yeasts utilised, except water. The results indicated that the tested yeasts were sensitive to acetone and ethyl acetate extracts. It was determined that Saccharomyces cerevisiae ATCC 9763 was the most resistant among the yeasts.
dc.identifier.citationKorukluoğlu, M. vd. (2006). ''Antifungal activity of olive leaf (Olea Europaea L.) extracts from the Trilye Region of Turkey''. Annals of Microbiology, 56(4), 359-362.
dc.identifier.endpage362
dc.identifier.issn1590-4261
dc.identifier.issn1869-2044
dc.identifier.issue4
dc.identifier.scopus2-s2.0-70849092758
dc.identifier.startpage359
dc.identifier.urihttps://doi.org/10.1007/BF03175032
dc.identifier.urihttps://link.springer.com/article/10.1007/BF03175032
dc.identifier.urihttps://annalsmicrobiology.biomedcentral.com/articles/10.1007/BF03175032
dc.identifier.urihttp://hdl.handle.net/11452/23106
dc.identifier.volume56
dc.identifier.wos000243545200014
dc.indexed.wosSCIE
dc.language.isoen
dc.publisherBMC Campus
dc.relation.collaborationYurt içi
dc.relation.journalAnnals of Microbiology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectBiotechnology & applied microbiology
dc.subjectMicrobiology
dc.subjectOlea europaea L.
dc.subjectMinimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC)
dc.subjectAntifungal
dc.subjectOils
dc.subjectModel
dc.subjectProducts
dc.subjectGrowth
dc.subjectOleuropein
dc.subjectAflatoxin production
dc.subjectAntioxidant activity
dc.subjectSpoilage yeasts
dc.subjectAntimicrobial activity
dc.subjectSchizosaccharomyces pombe
dc.subjectSaccharomyces uvarum
dc.subjectSaccharomyces cerevisiae
dc.subjectSaccharomyces
dc.subjectOlea europaea
dc.subjectMetschnikowia fructicola
dc.subjectHanseniaspora uvarum
dc.subjectHanseniaspora
dc.subjectCandida oleophila
dc.subjectCandida
dc.subject.scopusVirgin Olive Oil; Oleuropein; Elenolic Acid
dc.subject.wosBiotechnology & applied microbiology
dc.subject.wosMicrobiology
dc.titleAntifungal activity of olive leaf (Olea Europaea L.) extracts from the Trilye Region of Turkey
dc.typeArticle
dc.wos.quartileQ4
dspace.entity.typePublication
local.contributor.departmentZiraat Fakültesi/Gıda Mühendisliği Bölümü
local.indexed.atScopus
local.indexed.atWOS

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