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Information Journal Paper

Title

ESSENTIAL OIL OF TARRAGON (ARTEMISIA DRACUNCULUS) ANTIBACTERIAL ACTIVITY ON STAPHYLOCOCCUS AUREUS AND ESCHERICHIA COLI IN CULTURE MEDIA AND IRANIAN WHITE CHEESE

Pages

  30-33

Abstract

 Background and Objectives: In this study, the ANTIBACTERIAL EFFECT of ESSENTIAL OIL of TARRAGON (Artemisia dracunculus) on STAPHYLOCOCCUS AUREUS and ESCHERICHIA COLI was evaluated in culture media and Iranian white CHEESE.Materials and Methods: The TARRAGON ESSENTIAL OIL (EO) obtained by the steam distillation method and its antibacterial activity was evaluated in 96-well microtiter plates containing brain heart infusion broth. The enumeration of S. aureus and E. coli in CHEESE samples were carried out on the following media: Baired parker agar for S.aureus, incubated at 37oC for 24 h; and MacConkey sorbitol agar for E. coli, incubated at 37oC for 24 h. Iranian white CHEESE was produced from fresh and whole pasteurized cow milk (2.5%). Bacteria (103 cfu/mL) were inoculated to different batches. CHEESE was treated with different concentrations of EO (15 and 1500 mg/mL) and separated into four parts in an equal manner. The sensory evaluation was done by a panel of four judges.Results: According to the results obtained, minimum inhibitory concentrations (MIC) for E. coli and S. aureus were 2500 and 1250 mg/mL, respectively. Also, minimum bactericidal concentration (MBC) for the mentioned microorganisms were 5000 and 2500 mg/mL, respectively. All the EO concentrations for each bacteria result in reducing bacterial count of CHEESE samples compared to control (P<0.05). Also, with increasing concentration of EO in CHEESE samples, the bacterial count was reduced further (P<0.05).Conclusion: Based on our findings, TARRAGON ESSENTIAL OIL has ANTIBACTERIAL EFFECT on two important pathogen bacteria (S. aureus and E. coli) and can be applied as a preservative in foods such as CHEESE.

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    APA: Copy

    RAEISI, M., TAJIK, H., RAZAVI ROUHANI, S.M., MAHAM, M., MORADI, M., HAJI MOHAMMADI, B., NAGHILI, H., HASHEMI, M., & MEHDIZADEH, T.. (2012). ESSENTIAL OIL OF TARRAGON (ARTEMISIA DRACUNCULUS) ANTIBACTERIAL ACTIVITY ON STAPHYLOCOCCUS AUREUS AND ESCHERICHIA COLI IN CULTURE MEDIA AND IRANIAN WHITE CHEESE. IRANIAN JOURNAL OF MICROBIOLOGY, 4(1), 30-33. SID. https://sid.ir/paper/315304/en

    Vancouver: Copy

    RAEISI M., TAJIK H., RAZAVI ROUHANI S.M., MAHAM M., MORADI M., HAJI MOHAMMADI B., NAGHILI H., HASHEMI M., MEHDIZADEH T.. ESSENTIAL OIL OF TARRAGON (ARTEMISIA DRACUNCULUS) ANTIBACTERIAL ACTIVITY ON STAPHYLOCOCCUS AUREUS AND ESCHERICHIA COLI IN CULTURE MEDIA AND IRANIAN WHITE CHEESE. IRANIAN JOURNAL OF MICROBIOLOGY[Internet]. 2012;4(1):30-33. Available from: https://sid.ir/paper/315304/en

    IEEE: Copy

    M. RAEISI, H. TAJIK, S.M. RAZAVI ROUHANI, M. MAHAM, M. MORADI, B. HAJI MOHAMMADI, H. NAGHILI, M. HASHEMI, and T. MEHDIZADEH, “ESSENTIAL OIL OF TARRAGON (ARTEMISIA DRACUNCULUS) ANTIBACTERIAL ACTIVITY ON STAPHYLOCOCCUS AUREUS AND ESCHERICHIA COLI IN CULTURE MEDIA AND IRANIAN WHITE CHEESE,” IRANIAN JOURNAL OF MICROBIOLOGY, vol. 4, no. 1, pp. 30–33, 2012, [Online]. Available: https://sid.ir/paper/315304/en

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