year 11, Issue 41 And S8 (supplement 8 2012)                   J. Med. Plants 2012, 11(41 And S8): 93-102 | Back to browse issues page

XML Persian Abstract Print


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

Moradi B, Mashak Z, Akhondzadeh Basti A, Moradi B, Barin A. The Survey of the Effect of Cuminum cyminum L. Essential Oil on the Growth of Bacillus cereus in a Food Model System. J. Med. Plants. 2012; 11 (41) :93-102
URL: http://jmp.ir/article-1-478-en.html
1- 1- Department of Microbiology, Faculty of Science, Islamic Azad University, Karaj Branch
2- Faculty of Veterinary Medicine, Islamic Azad University, Karaj Branch , mashak@kiau.ac.ir
3- Faculty of Veterinary Medicine, University of Tehran
4- 4- Department of Microbiology, Faculty of Science, Islamic Azad University, Zanjan Branch
5- 5- Department of Clinical science, Faculty of Veterinary Medicine, University of Tehran
Abstract:   (6354 Views)

  Background: Bacillus cereus is a gram positive and spore-forming bacteria that often associated with food products such as meat, vegetables, soup, rice, and milk and other dairy products. 1 - 20% of total outbreaks of food intoxication in the world are caused by Bacillus cereus. There is an increasing interest in the use of plant-derived antimicrobial compounds as natural preservatives for foods such as Cuminum cyminum L. essential oil that inhibition of the growth of several pathogens by it has been reported in various articles.

  Objective: The objective of this survey is evaluation of antibacterial effect of Cuminum cyminum L. essential oil on Bacillus cereus in a food model.

  Methods: The essential oil of Cuminum cyminum plant was obtained by steam-distillation and analyzed by GC/MS. Then, effects of different concentrations of this essential oil (0, 50, 150, 300 and 450ppm) on growth of Bacillus cereus were evaluated in commercial barely soup in two storage temperature (10 and 25°C) at 12 intervals (0, 1, 2, 3, 4, 5,6, 9, 12, 15, 18 and 21 days).

  Result: The logarithm of Bacillus cereus was significantly decreased by 300 and 450ppm EO concentration incubated at 10°C storage temperature and 450 ppm EO concentration incubated at 25°C storage temperature (p< 0.01).

Conclusion: The results showed, the potential inhibitory effects of the Cuminum cyminum L. essential oil on Bacillus cereus in a food model (commercial barely soup).
Full-Text [PDF 446 kb]   (1684 Downloads)    
Type of Study: Research | Subject: Pharmacognosy & Pharmaceutics
Received: 2010/02/24 | Accepted: 2011/04/14 | Published: 2011/11/21

Add your comments about this article : Your username or Email:
CAPTCHA

Send email to the article author


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

© 2021 CC BY-NC 4.0 | Journal of Medicinal Plants

Designed & Developed by : Yektaweb