[Home ] [Archive]   [ فارسی ]  
:: Main :: About :: Current Issue :: Archive :: Search :: Submit :: Contact ::
:: Volume 4, Number 44 (12-2012) ::
JMP 2012, 4(44): 185-192 Back to browse issues page
Effect of Zataria multiflora Boiss. Essential Oil on Growth and Enterotoxin E Production of Staphylocuccus aureus ATCC 29213
M Azizkhani1, A Misaghi *2, A Akhondzadeh Basti3, H Gandomi Nasrabadi3, H Hosseini4
1- (Ph.D. student) Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran
2- (Ph.D.) Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran , a_misaghi@hotmail.com
3- (Ph.D.) Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
4- (Ph.D.) Department of Food science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Abstract:   (2776 Views)
antimicrobial effect on the pathogenic bacteria which are agents for some current foodborne intoxications. Objectives: The present study was conducted to evaluate the antimicrobial activity of Z. multiflora Boiss. Essential oil on Staphylocuccus aureus ATCC 29213. Methods: Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of Z. multiflora Boiss. essential oil (EO) for Staphylocuccus aureus at 35°C, the effect of subihibitory concentrations of EO on growth of bacteria up to 72 hours and also production of entertoxin E (SEE), all at 25 and 35°C has been determined. Results: MIC and MBC of EO which have been evaluated in 0.005 - 0.06% (V/V) were 0.03 and 0.04%, respectively. Colony counting during 72h showed that 75%MIC of EO in 72h reduced 3 log (cfu/ml) at 25°C and 2, 2 and log (cfu/ml) at 35°C in comparison with control culture. Subihibitory concentrations of EO, significantly, decreased the production of SEE at both 25 and 35°C in a dose dependent manner. Conclusion: The results showed that Z. multiflora Boiss. essential oil had inhibitory effect on Staphylocuccus aureus and it can be used as a natural preservative in food industry.
Keywords: Zataria multiflora Boiss., Staphylocuccus aureus, Enterotoxin
Full-Text [PDF 198 kb]   (853 Downloads)    
Type of Study: Research | Subject: Health and food
Received: 2014/10/4 | Accepted: 2014/10/4 | Published: 2014/10/4
Send email to the article author

Add your comments about this article
Your username or email:

Write the security code in the box >



XML   Persian Abstract   Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Azizkhani M, Misaghi A, Akhondzadeh Basti A, Gandomi Nasrabadi H, Hosseini H. Effect of Zataria multiflora Boiss. Essential Oil on Growth and Enterotoxin E Production of Staphylocuccus aureus ATCC 29213. JMP. 2012; 4 (44) :185-192
URL: http://jmp.ir/article-1-132-en.html
Volume 4, Number 44 (12-2012) Back to browse issues page
فصلنامه علمی پژوهشی گیاهان دارویی Journal of Medicinal Plants
Persian site map - English site map - Created in 0.055 seconds with 797 queries by yektaweb 3464