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The use of natural substances could reduce consumption of synthetic agents in food industry. Plants attract the main concentration on this topic, Iran with special conditions has a good potential for growing the plants that have medical application. Zataria multiflora is growing in different part of Iran has antibacterial activity that could be used in food. The aim of this study was to evaluate the antibacterial effect of Zataria multiflora on Aeromonas hydrophila and the use of essence as a coat to improve the shelf life of perca filet. Fresh Zataria multiflora harvested essence was prepared by using the Clevenger apparatus. Then antibacterial property of Zataria multiflora was determined by mirobroth dilution method for measuring the minimal inhibition and bactericidal concentration at laboratory scale. Chemical composition of essence was assayed, also five different levels of essence were used as a food coat in filet. Results showed that MIC and MBC were 250 and 125 µg/ml against Aeromonas hydrophila, respectively. Also results showed that the efficacy of essence extraction was 1.84 percent, and the higher compound in Zataria multiflora essence was thymol (40.5 %). Also, results documented that the use of two level of essence (0.1 and 0.5 percent) of essence in perca filet could statistically increase the shelf life than the control, as well as improve the organoleptic properties. It’s should be concluded that the use of Zataria multiflora essence as food coat by inhibition the bacteria increase shelf life of perca filet at refrigerator storage.

Keywords: Aeromonas hydrophila, antibacterial activity, essence, Zataria multiflora, perca filet

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