[Effect of zataria multiflora boiss. Essential oil on growth and enterotoxin E production of staphylocuccus aureus ATCC 29213]

ABSTRACT

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. The present study was conducted to evaluate the antimicrobial activity of Z. multiflora Boiss. Essential oil on Staphylocuccus aureus ATCC 29213. Minimum inhibitory concentration [MIC] and minimum bactericidal concentration [MBC] of Z. multiflora Boiss. essential oil [EO] for Staphylocuccus aureus at 35[degree sign]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[degree sign]C has been determined. 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[degree sign]C and 2, 2 and log [cfu/ml] at 35[degree sign]C in comparison with control culture. Subihibitory concentrations of EO, significantly, decreased the production of SEE at both 25 and 35[degree sign]C in a dose dependent manner. 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