ABSTRACT
To study the effect of zataria multi flora Boiss essential oil, acetic acid, temperature and storage time on probable growth of salmonella typhimurium in brain heart infusion broth. Multiple factorial analysis of bacterial growth. Salmonella typhimurium. Log probability percentage [Log P%] for growth of salmonella typhimurium was investigated in Brain Heart Infusion [BHI] broth in response to different concentration of Zataria multiflora Boiss. essential oil [0.0. 0.03 and 0.06%] and acetic acid [pH, 7.4 and 6] during 43 days storage at three temperature [35,25 and 15 [degree sign] C]. The log P% of S. typhimurium was affected significantly [P<0.05] by different concentrations of essential oil, pH levels, storage temperature and their interaction. The Log P% of S. typhimurium in BHI broth [pH, 7.4] with 0% essential oil at 35, 25 and 15 [degree sign] C were 1.07, 1.07 and 0.41, respectively. This log P% in response to 0.03 and 0.06% essential oils were -2.93, -3.24 and -4.23, and -4.23, -4.23 and -4.23, respectively. The Log P% of S. typhimurium in BHI broth [pH, 6] with 0% essential oil at 35, 25 and 15 [degree sign] C were 2, 0.76 and 1.41, respectively. This Logp% in response to 0.03 and 0.06% essential oils were -1.93, -2.59 and -4.23, and -4.93, -4.93 and -4.93, respectively. At recent conditions, growth has been completely suppressed. Based on the results of this study, Zataria multiflora Boiss. essential oil can be used as a growth inhibitor for salmonella in food products
ABSTRACT
The growing interest in the substitution of chemical food preservatives, both antimicrobials and antioxidants, by natural ones has fostered research on the vegetable source and screening of plant extracts and essential oils in order to identify acceptable natural alternatives. In this study, log probability percentage [Log P%] of growth of Salmonella typhimurium in Brain Heart Infusion [BHI] broth as affected by different concentrations of Zataria multiflora Boiss essential oil [0.0, 0.03 and 0.06%] during 21 days storage at three temperatures [35, 25 and 15[degree]C] was investigated. The Log P% of S. typhimurium was affected significantly [P < 0.05] by different concentrations of the essential oil. The Log P% of S. typhimurium in BHI broth with 0% essential oil at 35, 25 and 15[degree]C were 1.07, 1.07 and 0.41 respectively. While in BHI broth with 0.03 and 0.06% essential oils were -2.93, -3.24 and -4.23 and -4.23, -4.23 and -4.23 respectively. According to the results, the Log P% of growth of S.typhimurium was decreased by increasing of the concentration of essential oil
ABSTRACT
The growing interest in the substitution of chemical food preservatives, both antimicrobials and antioxidants, by natural ones has fostered research on the vegetable source and screening of plant extracts and essential oils in order to identify acceptable natural alternatives. In this study, log probability percentage [Log P%] of growth of Staphylococcus aureus in Brain Heart Infusion [BHI] broth as affected by different concentrations of Zataria multiflora Boiss essential oil [0.0, 0.03 and 0.06%] during 22 days storage at three temperatures [35, 25 and 15[degree]C] was investigated. The Log P% of S. aureus was affected significantly [p < 0.05] by different concentrations of the essential oil. The Log P% of S. aureus in BHI broth with 0% essential oil at 35, 25 and 15[degree]C were -0.89, 1.24 and 1.55 respectively. While in BHI broth with 0.03 and 0.06% essential oils were -0.45, 0.24 and -4.21 and -0.45, -0.45 and -4.45 respectively [strong inhibitory action]
ABSTRACT
The excessive use of chemical preservatives, many of which are suspect because of their potential carcinogenic and teratogenic attributes or residual toxicity, has resulted in increasing pressure on food manufacturers to substitute of them by natural ones e.g. plant essential oils. The study of the effects of plant essential oils on different growth kinetics of food borne pathogens or food spoilage microorganisms in different model systems is requested to establish the usefulness of them as a natural antimicrobial preservatives. In this study, lag phase of growth [Lag] of Staphylococcus aureus in Brain Heart Infusion [BHI] broth as affected by different concentrations of Zataria multiflora Boiss. essential oil [0.0, 0.03 and 0.06%] during 43 days storage at three temperatures [35, 25 and 15 degreeC] was investigated. The Lag of S. aureus affected significantly [p< 0.05] by different concentrations of the essential oil. The Lag of S. aureus in BHI broth with 0% essential oil at 35, 25 and 15?C were 7.25, 15.25 and 82 h respectively. While in BHI broth with 0.03 and 0.06% essential oils were 34.05, 94.8 h and 235.5 and 44.5, 110.5 and >1032 h respectively