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The main goal of this study was to evaluate the antimicrobial activity of Ziziphora clinopodioides against some food spoilage and pathogenic bacteria and determine Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC). Extract of Ziziphora was tested for its growth inhibitory and bactericidal effect on 6 Gram-negetive (Enterobacter aerogenes, Escherichia coil, Klebsiella pneumoniae, Salmonella enteriticlis, Shigella dysenteria and Pseudomonas aeroginosa) and 3 Gram-positive (Listeria monocytogenes, Staphylococcus aureus and Bacillus cereus) species. Minimum inhibitory Concentration (MIC) was determined using dilution method and minimum bactericidal concentration(MBC) was taken from the concentration of the lowest dosed test tube showing no growth on subcultured. All of microorganisms were inhibited by the extract of Ziziphora clinopodioides except Pseudomonas aeroginosa. The MIC and MBC for Gram-negetive bacteria, including Enterobacter aerogenes, Escherichia coil, Klebsiella pneumoniae, Salmonella enteriticlis and Shigella dysenteria were 1000-2000 μg/L. The MIC and MBC for Gram-positive bacteria, including Listeria monocytogenes, Staphylococcus aureus and Bacillus cereus, were 1000-4000 μg/L. Acording to the results of this study, It is applicable to use extract of Ziziphora as the natural preservatives and flavoring agents in food products.

Keywords: Antimicrobial activity, Extract of Ziziphora(Ziziphora clinopodioides), Food spoilage and Pathogenic bacteria

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