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USE of BIOTECHNOLOGY in ORIGANUM SPECIES. Edition No. 1

VDM Publishing House, January 2009, Pages: 80

Oregano is one of the most commonly known culinary
herbs that are used world wide in cooking. Also
oregano is well known as the ‘pizza herb’ and widely
used in Mexican and Italian cooking. Some of the
Origanum species are also used as a fragrance
component in soap, detergents, perfumes, cosmetics,
flavorings, and pharmaceuticals. Oregano oil is well
known for its ability to slow down food spoilage
through its antibacterial, antifungal, antiparasitic,
antimicrobial, and antioxidant activity. Carvacrol
and thymol are major phenols present in oregano oil
with antiseptic properties. The present study was
undertaken to standardize media for Origanum species
in which plants could be regenerated easily in high
numbers by callus culture, and to show its
antimicrobial properties. This book, therefore,
provides new information about use of oregano oil as
a disinfestation agent in tissue culture, callus
culture of Origanum species and transient expression
of the GUS reporter gene has not been reported yet
in Origanum species. This book could be especially
useful and shed some light on ‘improvement of
oregano by using biotechnology’

Mustafa , Ozden.
Mustafa Ozden was born in Karaman, Turkey. He received his BSc
degree in Horticulture from Ankara University. He got MS and PhD
degrees in the field of horticulture from Kansas State
University. Since 2003, Dr. Ozden has been working as a faculty
member at Harran University and conducting research on plant
stress physiology and biotechnology.