Evaluation of the antimicrobial effect of Carum copticumessential oil on some standard microbial strains, indices of infection and food poisoning: an in vitro study

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ALIZADEH BEHBAHANI B.; SHAHIDI F.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2021 | Volume:18 | Issue:111 Page(s): 37-44

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Title

Evaluation of the antimicrobial effect of Carum copticumessential oil on some standard microbial strains, indices of infection and food poisoning: an in vitro study

Author(s)

ALIZADEH BEHBAHANI B. | SHAHIDI F. | Issue Writer Certificate

Keywords

Carum copticumQ1

Inhibition zone diameterQ1

Gram-positive and Gram-negative bacteriaQ1

Antibiotic resistanceQ1

Abstract

Carum copticum Essential oil (CCEO) after drying in the shade, to hydrodistillation by a Clevenger apparatus wasextracted. The antimicrobialactivity 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 albicanswas 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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APA: Copy

ALIZADEH BEHBAHANI, B., & SHAHIDI, F.. (2021). Evaluation of the antimicrobial effect of Carum copticumessential oil on some standard microbial strains, indices of infection and food poisoning: an in vitro study. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 18(111 ), 37-44. SID. https://sid.ir/paper/370218/en

Vancouver: Copy

ALIZADEH BEHBAHANI B., SHAHIDI F.. Evaluation of the antimicrobial effect of Carum copticumessential oil on some standard microbial strains, indices of infection and food poisoning: an in vitro study. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2021;18(111 ):37-44. Available from: https://sid.ir/paper/370218/en

IEEE: Copy

B. ALIZADEH BEHBAHANI, and F. SHAHIDI, “Evaluation of the antimicrobial effect of Carum copticumessential oil on some standard microbial strains, indices of infection and food poisoning: an in vitro study,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 18, no. 111 , pp. 37–44, 2021, [Online]. Available: https://sid.ir/paper/370218/en

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