Volume 19, Issue 130 (2022)                   FSCT 2022, 19(130): 355-370 | Back to browse issues page


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Baygan A, Safaeian S, Shahinfar R, Khoshkhoo Z. Evaluation of antibacterial effect of Ziziphora clinopodioides essential oil in North Khorasan region on gram-negative bacteria Salmonella typhimurium in vitro. FSCT 2022; 19 (130) :355-370
URL: http://fsct.modares.ac.ir/article-7-61678-en.html
1- 1- Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Iran
2- 1- Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Iran , iranianresearch20@gmail.com
Abstract:   (990 Views)
In recent years, the attention of researchers to common diseases between humans and animals (zoonosis), control of diseases and food poisoning of animal origin has been very high. Due to the importance of meat in the transmission of pathogenic bacteria such as Salmonella, in this study, the control and reduction of microbial load of this dangerous bacterium was studied using Ziziphora clinopodioides essential oil (ZEO) in vitro. First, the Ziziphora clinopodioides plant was prepared and its essential oil was extracted using an industrial clevenger apparatus. Essential oil compositions were obtained by chemical analysis using GC/MS. The results of the chemical analysis showed that Pulegone is the most abundant compound in ZEO. Antibacterial effects of ZEO on Salmonella typhimurium and Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) were determined by tube dilution method. Experimental results show that ZEO has an antimicrobial effect on Salmonella typhimurium and can be added to food as a natural preservative. The Minimum Inhibitory Concentration (MIC) of ZEO for Salmonella typhimurium was 125 µL/L and the Minimum Bactericidal Concentration (MBC) of ZEO for Salmonella typhimurium was 250 µL/L.
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Article Type: Original Research | Subject: Essences and extracts
Received: 2022/05/21 | Accepted: 2022/07/31 | Published: 2022/12/1

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