year 11, Issue 44 (11-2012)                   J. Med. Plants 2012, 11(44): 185-192 | Back to browse issues page

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1- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran
2- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran , a_misaghi@hotmail.com
3- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
4- 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:   (5614 Views)
Background: Z. multiflora Boiss. is one of the Iranian traditional spices and it has 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.
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Type of Study: Research | Subject: Pharmacognosy & Pharmaceutics
Received: 2012/01/18 | Accepted: 2012/07/4 | Published: 2013/01/19

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