African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5169

Full Length Research Paper

Bacteriological and fungal evaluation of some aromatic and taste giving herbs from Igdir region in Eastern Anatolia of Turkey

Zeynep Ulukanli1* and Ekber Karadag2
  1Osmaniye Korkut Ata University, Department of Biology, Faculty of Science and Letters, Osmaniye, Turkey. 2Kafkas University, Department of Biology, Faculty of Science and Letters, 36100 Kars, Turkey.
Email: [email protected], [email protected]

  •  Accepted: 28 September 2010
  •  Published: 18 November 2010

Abstract

 

In this work, aromatic and taste giving herbs including thyme (n=23), basil (n=23) and mint (n=19) samples collected from retail outlets of Igdir were examined for the microbiological quality as well as the detection of some pathogenic bacteria. Total aerobic mesophilic counts varied from 10to107 cfu/g in thyme, 10to 10cfu/g in basil and mint samples. Coliforms were present in 34.8% of thyme, 69.6% of basil and 36.4% of mint samples. Ecoli was detected only in a mint sample. Detection rate for staphylococci and micrococci in thyme, basil and mint was 21.7, 69.4 and 79%, respectively. Enterococci were observed in 21.7, 26 and 26.3% of thyme, basil and mint samples, respectively. Samples revealed the absence of Lactobacilli, Saureus.Ecoli O157:H7 and Salmonella spp. Aerobic Spore Forming Bacteria (ASB) was present in 56.3% of thyme, 74% of basil and 94.8% of mint samples. Sulphide Reducing Clostridia (SRC) only occurred in 30.5% of thyme and 5.2% of mint samples included SRC. Total yeast and fungal counts indicated that 52% of thyme, 61% of basil, 58% of mint samples was > 104 cfu/g.

 

Key words: Thyme, basil, mint, herbs, microorganisms, Igdir.