1. Açık Erişim@BUU
  2. İndeksli Yayınlar
  3. Web of Science
Please use this identifier to cite or link to this item: http://hdl.handle.net/11452/23051
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dc.contributor.authorIrkın, Reyhan-
dc.date.accessioned2021-12-07T12:29:21Z-
dc.date.available2021-12-07T12:29:21Z-
dc.date.issued2009-02-
dc.identifier.citationIrkın, R. ve Korukluoğlu, M. (2009). "Control of some filamentous fungi and yeasts by dehydrated allium extracts". Journal fur Verbraucherschutz und Lebensmittelsicherheit, 4(1), 3-6.en_US
dc.identifier.issn1661-5751-
dc.identifier.urihttps://doi.org/10.1007/s00003-009-0390-8-
dc.identifier.urihttps://link.springer.com/article/10.1007%2Fs00003-009-0390-8-
dc.identifier.urihttp://hdl.handle.net/11452/23051-
dc.description.abstractThe antifungal activities of dehydrated garlic (Allium sativum L.), onion (Allium cepa L.) and leek (Allium porrum L.) against Aspergillus niger, Fusarium oxysporum, Candida albicans ATCC 10231 and Metschnikowia fructicola were investigated. Inhibition activities of the ethyl alcohol or acetone extracts of dehydrated Allium species were studied by disc-diffusion and broth dilution methods. The Minimum Inhibitory Concentration (MIC) and the Minimum Fungicidal Concentration (MFC) were found in the range of 75 and 100 mg/mL (w/v). Ethyl alcohol extracts of dehydrated onion (Allium cepa L.) in the range of 75 and 175 mg/mL were determined as the most inhibitory MIC and MFC for A. niger, F. oxysporum and C. albicans respectively. The extracts possess antifungal activity against some of the tested filamentous fungi and yeasts at various concentrations.en_US
dc.language.isoenen_US
dc.publisherSpringer International Publishingen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAlliumen_US
dc.subjectAntifungal effecten_US
dc.subjectGarlicen_US
dc.subjectLeeken_US
dc.subjectOnionen_US
dc.subjectAntimicrobial activityen_US
dc.subjectAntifungal activityen_US
dc.subjectEssential oilsen_US
dc.subjectGarlic powderen_US
dc.subjectPlantsen_US
dc.subjectOnionen_US
dc.subjectSativumen_US
dc.subjectAntioxidanten_US
dc.subjectCompounden_US
dc.subjectProductsen_US
dc.subjectFood science & technologyen_US
dc.subjectAllium cepaen_US
dc.subjectAllium porrumen_US
dc.subjectAllium sativumen_US
dc.subjectAspergillus nigeren_US
dc.subjectCandida albicansen_US
dc.subjectFungien_US
dc.subjectFusarium oxysporumen_US
dc.subjectMetschnikowia fructicolaen_US
dc.titleControl of some filamentous fungi and yeasts by dehydrated allium extractsen_US
dc.typeArticleen_US
dc.identifier.wos000263782000002tr_TR
dc.identifier.scopus2-s2.0-60649117140tr_TR
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.contributor.departmentUludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.tr_TR
dc.identifier.startpage3tr_TR
dc.identifier.endpage6tr_TR
dc.identifier.volume4tr_TR
dc.identifier.issue1tr_TR
dc.relation.journalJournal für Verbraucherschutz und Lebensmittelsicherheitde
dc.contributor.buuauthorKorukluoğlu, Mihriban-
dc.contributor.researcheridJ-5125-2018tr_TR
dc.relation.collaborationYurt içitr_TR
dc.subject.wosFood science & technologyen_US
dc.indexed.wosSCIEen_US
dc.indexed.scopusScopusen_US
dc.contributor.scopusid8213196200en_US
dc.subject.scopusAllicin; Garlic; Diallyl Trisulfideen_US
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Web of Science

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