IN VITRO ANTIMICROBIAL ACTIVITY OF THE ESSENTIAL OIL OF ZIZIPHORA CLINOPODIOIDES L. ON FOOD SPOILAGE AND PATHOGENIC BACTERIA

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MEHRBAN SANGATASH M.; KARAZHIAN R.; BEYRAGHI TOUSI S.

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Journal: Journal of Medicinal Plants Year:2007 | Volume:6 | Issue:23 Page(s): 46-51

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Title

IN VITRO ANTIMICROBIAL ACTIVITY OF THE ESSENTIAL OIL OF ZIZIPHORA CLINOPODIOIDES L. ON FOOD SPOILAGE AND PATHOGENIC BACTERIA

Author(s)

MEHRBAN SANGATASH M. | KARAZHIAN R. | BEYRAGHI TOUSI S. | Issue Writer Certificate

Keywords

ESSENTIAL OIL OF ZIZIPHORA CLINOPODIOIDESQ3

FOOD SPOILAGE AND PATHOGENIC BACTERIAQ3

ANTIMICROBIAL ACTIVITYQ2

MICQ3

MBCQ3

Abstract

Background: The genus Ziziphora clinopodioides Lam. (Lamiaceae) are grown in most part of Iran. This plant has been used as an additive in yoghurt and other dairy products, but there is little study about ANTIMICROBIAL ACTIVITY of Ziziphora clinopodioides on FOOD SPOILAGE AND PATHOGENIC BACTERIA.Objective: The main goal of this study was to evaluate the ANTIMICROBIAL ACTIVITY of the ESSENTIAL OIL OF ZIZIPHORA CLINOPODIOIDES against some FOOD SPOILAGE AND PATHOGENIC BACTERIA and determine Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC).Method: Essential oil of Ziziphora (Ziziphora clinopodioides L.) was tested for it s growth inhibitory and bactericidal effect on 6 Gram-negetive (Enterobacter aerogenes, Escherichia coil, Klebsiella pneumoniae, Salmonella enteritidis, Pseudomonas aeroginosa and Shigella dysenteria) and 3 Gram-positive species (Listeria monocytogenes, Staphylococcus aureus and Bacillus cereus). 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.Result: All test organism were inhibited by Ziziphora clinopodioides L. except Pseudomonas aeroginosa and Shigella dysenteria. The MIC and MBC for Gram-negetive bacteria, including Enterobacter aerogenes, Escherichia coil, Klebsiella pneumoniae and Salmonella enteritidis were 250, 500, 125 and 250 mg/ml respctivily. The MIC for Gram-negetive bacteria, including Listeria monocytogenes, Staphylococcus aureus and Bacillus cereus were 125, 1000, 125 mg/ml respctivily. Conclusion: It is concluded that essential oil of ziziphora has ANTIMICROBIAL ACTIVITY on FOOD SPOILAGE AND PATHOGENIC BACTERIA. According to the results of this study, It is applicable to use essential oil of Ziziphora as the natural preservatives and flavoring agents in food products.

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APA: Copy

MEHRBAN SANGATASH, M., KARAZHIAN, R., & BEYRAGHI TOUSI, S.. (2007). IN VITRO ANTIMICROBIAL ACTIVITY OF THE ESSENTIAL OIL OF ZIZIPHORA CLINOPODIOIDES L. ON FOOD SPOILAGE AND PATHOGENIC BACTERIA. JOURNAL OF MEDICINAL PLANTS, 6(23), 46-51. SID. https://sid.ir/paper/15551/en

Vancouver: Copy

MEHRBAN SANGATASH M., KARAZHIAN R., BEYRAGHI TOUSI S.. IN VITRO ANTIMICROBIAL ACTIVITY OF THE ESSENTIAL OIL OF ZIZIPHORA CLINOPODIOIDES L. ON FOOD SPOILAGE AND PATHOGENIC BACTERIA. JOURNAL OF MEDICINAL PLANTS[Internet]. 2007;6(23):46-51. Available from: https://sid.ir/paper/15551/en

IEEE: Copy

M. MEHRBAN SANGATASH, R. KARAZHIAN, and S. BEYRAGHI TOUSI, “IN VITRO ANTIMICROBIAL ACTIVITY OF THE ESSENTIAL OIL OF ZIZIPHORA CLINOPODIOIDES L. ON FOOD SPOILAGE AND PATHOGENIC BACTERIA,” JOURNAL OF MEDICINAL PLANTS, vol. 6, no. 23, pp. 46–51, 2007, [Online]. Available: https://sid.ir/paper/15551/en

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