Volume 18, Issue 111 (2021)                   FSCT 2021, 18(111): 37-44 | Back to browse issues page


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Alizadeh behbahani B, Shahidi F. Evaluation of the antimicrobial effect of Carum copticum essential oil on some standard microbial strains, indices of infection and food poisoning: an in vitro study. FSCT 2021; 18 (111) :37-44
URL: http://fsct.modares.ac.ir/article-7-42871-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- Professor, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
Abstract:   (1784 Views)
Carum copticum Essential oil (CCEO) after drying in the shade, to hydro-distillation by a Clevenger apparatus was extracted. The antimicrobial activity of CCEO were evaluated dilution preparation by disc diffusion method and well diffusion agar. In order to standardize the method of standard microorganism (ATCC) were used. The results showed that the inhibition zone diameter increased in the two methods of diffusion disk agar and well diffusion agar by increasing the essential oil concentration. The smallest inhibition zone diameter against different CCEO concentrations belonged to Gram-negative bacteria (Pseudomonas aeruginosa). The results of WAD and DDA demonstrated that Gram-positive bacteria were more sensitive to TPEO than the Gram-negative ones. The most inhibition zone diameter against different CCEO concentrations belonged to Gram-positive bacteria (Staphylococcus aureus). The minimum inhibitory concentration (MIC) of CCEO for Staphylococcus aureus, Streptococcus pyogenes, Bacillus subtilis, Bacillus cereus, Escherichia coli, Pseudomonas aeruginosa and Candida albicans was 0.5, 1, 2, 2, 4, 8 and 1 mg/ml respectively. The minimum bactericidal/fungicidal concentration (MBC/MFC) for microorganisms was 1, 2, 2, 4, 4, 8 and 1 mg/ml respectively.
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Article Type: Original Research | Subject: food industry engineering
Received: 2020/05/14 | Accepted: 2020/07/18 | Published: 2021/04/30

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