The inhibitory effects of Turkish endemic Prangos species against some food borne pathogens commonly found in milk and cheese

The species of this genus is known as “Çaşır otu" in Turkey and used in making herbed cheese in order to give the aroma and taste in Van region and also used as folk medicine in various regions. Therefore, the aim of the study was to determine the inhibitory effects of endemic Prangos Lindl. (Umbelliferae) species on some food borne pathogen bacteria found in milk and cheese. The antimicrobial effect of methanol, acetone and water extracts of leafs and fruits from endemic Prangos species were tested by agar well diffusion method. The acetone and the methanol extracts exhibited remarkable antimicrobial activity in all species. In general, among the tested bacteria, Salmonella typhimurium was the most resistant bacterium, while Bacillus cereus was the most sensitive. Listeria monocytogenes ve Staphylococcus aureus showed moderate resistance against extracts. The highest inhibitory effect was determined against B. cereus RSKK 863 (11.9±0.3mm, inhibition zone diameter) by Prangos denticulata Fisch. & Mey. fruit acetone extract. Prangos platychloena Boiss ex Tchih. subsp. engizekensis H.Duman & M.F.Watson and P. denticulata fruit extracts demonstrated an inhibitory effect against all of the tested food borne bacteria. This active extracts for all test bacteria will be helpful devising antimicrobial formulations with which to protect foods especially cheese against infection by multiple pathogens.