Faculty of Biotechnology and Food Sciences in Nitra Journal of Microbiology, Biotechnology and Food Sciences 1338-5178 no. 3 vol. 7 2017-12-01 2017-12-01 EXTRACTION AND IDENTIFICATION OF ESSENTIAL OIL FROM CINNAMOMUM ZEYLANICUM BARKS AND STUDY THE ANTIBACTERIAL ACTIVITY 312 316 EN Dhia F. Al-fekaiki Dhia F. Al-fekaiki Alaa Kareem Niamah Alaa Kareem Niamah Shayma Thyab Gddoa Al-Sahlany Shayma Thyab Gddoa Al-Sahlany This study aimed to identify the essential oil compound from Cinnamomum zeylanicum barks by using GC-MS analysis and evaluate essential oil inhibition effects against Listeria monocytogenes, Escherichia coli, Enterobacter aerogenes, Pseudomonas erogenous and Staphylococcus aureus by using agar diffusion method and studied kill-time for this bacterium. The yield of Cinnamomum zeylanicum essential oil was 5%. Cinnamaldehyde 57.83% was the main compound in the essential oil extract, followed by cyclohexane carboxylic acid 9.29% and 6-octadecenoic acid 8.41%. Gram-positive and Gram-negative bacteria were inhibited growth after addition 6, 12 and 18 μL of essential oil. Zone diameter of inhibition ranged from 17.00-30.30 mm for bacterial test. A concentration of 10, 20 and 30 μL.mL-1 of the essential oil caused a rapid and steady decline in the number of viable cells from 2 to 5 Log. cycles of all strains during 24 hours.
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