Volume 18, Issue 110 (2021)                   FSCT 2021, 18(110): 49-57 | Back to browse issues page

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Alizadeh behbahani B, Noshad M, Sahraiyan B. Investigation of the minimum inhibitory concentration and the minimum bactericidal concentration of Eucalyptus globulus essential oil on a number of pathogenic bacteria and the cause of food spoilage. FSCT 2021; 18 (110) :49-57
URL: http://fsct.modares.ac.ir/article-7-43058-en.html
1- Assistant Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran , behrooz66behbahani@gmail.com
2- Assistant Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
3- PhD, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
Abstract:   (1715 Views)
 Medicinal plants have been used for its medicinal attributes from several thousand years ago. Eucalyptus is one of these plants which the antimicrobial effects has long been used to treat a cold and influenza in most parts of the world. The aim of this experimental study was to evaluate the antibacterial activity of Eucalyptus globulus essential oil (EGEO) in 4 ways: disc diffusion agar, well diffusion agar, microdilution broth and minimum bactericidal concentration on a number of strains pathogens and the cause of food spoilage in vitro. The sensitivity profile of microorganisms against the EGEO (disc diffusion agar) is as follows form the most resistant to the most sensitive: Salmonella typhi > Escherichia coli > Pseudomonas aeruginosa > Bacillus subtilis > Streptococcus pyogenes > Staphylococcus aureus. The mean inhibition zone in well diffusion agar was equal to 18.62 mm against Gram-positive bacteria. The mean inhibition zone in well diffusion agar was equal to 11.93 mm against Gram-negative bacteria. The results showed that the minimum inhibitory concentration of EGEO for Salmonella typhi, Pseudomonas aeruginosa, Escherichia coli, Bacillus subtilis, Streptococcus pyogenes and Staphylococcus aureus was 128, 64, 64, 32, 16 and 8 mg/ml respectively. The minimum bactericidal concentration for microorganisms was 512, 256, 128, 128, 32 and 16 mg/ml respectively. It is recommended that additional tests be performed to use EGEO for use as a natural preservative in the food and pharmaceutical industry.
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Article Type: Original Research | Subject: food industry engineering
Received: 2020/05/21 | Accepted: 2020/08/22 | Published: 2021/04/4

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