ANTIBACTERIAL EFFECT OF NISIN AND SATUREJA EDMONDI ESSENTIAL OIL ALONE AND IN COMBINATION WITH EACH OTHER ON GROWTH OF STAPHYLOCOCCUS AUREUS IN HAMBURGERS

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GHASEMI MOHSEN; SADEGHI EHSAN; Fakhri Moradi Azami Shirin; BASHIRY MOEIN; MOHAMMADI REZA

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Journal: JOURNAL OF MAZANDARAN UNIVERSITY OF MEDICAL SCIENCES Year:2017 | Volume:26 | Issue:145 Page(s): 222-233

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Title

ANTIBACTERIAL EFFECT OF NISIN AND SATUREJA EDMONDI ESSENTIAL OIL ALONE AND IN COMBINATION WITH EACH OTHER ON GROWTH OF STAPHYLOCOCCUS AUREUS IN HAMBURGERS

Author(s)

Keywords

ESSENTIAL OILQ2

SATUREJA EDMONDIQ1

NISINQ2

STAPHYLOCOCCUS AUREUSQ2

HAMBURGERSQ1

Abstract

Background and purpose: Nowadays consumers are cautious about foods and are more interested in foods that are less processed. This has led to significant approaches and replacing chemical preservatives in food products by different natural components. The ESSENTIAL OIL of SATUREJA EDMONDI is used as a flavoring agent and known as a pharmaceutical plant because of its antimicrobial characteristics. NISIN is also an antibacterial peptide that is widely used to inhibit microbial growth in food products. The aim of this study was to investigate the inhibitory effects of SATUREJA EDMONDI individually and also in combination with bacteriocin NISIN on the growth of STAPHYLOCOCCUS AUREUS in HAMBURGERS.Materials and methods: Hamburger samples were inoculated with 5x103 CFU/g of S. aureus. NISIN treatment at 0.5% and ESSENTIAL OIL of SATUREJA EDMONDI treatment at 0.01%, 0.02%, and 0.04% were prepared individually and in combination with NISIN. The treated and control samples were packaged and kept at -12oC for 63 days. The samples were cultured on Baird-Parker Agar and the number of S. aureus were counted every seven days.Results: Compared to the control group, all treatments could significantly inhibit the growth of bacteria during the storage period. Simultaneous use of NISIN and ESSENTIAL OIL of SATUREJA EDMONDI increased bactericidal effects too.Conclusion: Results revealed simultaneous use of 0.5% NISIN and 0.04% ESSENTIAL OIL of SATUREJA EDMONDI as the best treatment that could reduce the bacterial population. Also, sensory analysis revealed that 0.04% of the ESSENTIAL OIL was not found pleasant by testers.

Cites

An Investigation of the Antibacterial Effect of Sumac Extract in Minced Beef Contaminated with Multidrug Resistance E. coli

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APA: Copy

GHASEMI, MOHSEN, SADEGHI, EHSAN, Fakhri Moradi Azami, Shirin, BASHIRY, MOEIN, & MOHAMMADI, REZA. (2017). ANTIBACTERIAL EFFECT OF NISIN AND SATUREJA EDMONDI ESSENTIAL OIL ALONE AND IN COMBINATION WITH EACH OTHER ON GROWTH OF STAPHYLOCOCCUS AUREUS IN HAMBURGERS. JOURNAL OF MAZANDARAN UNIVERSITY OF MEDICAL SCIENCES, 26(145), 222-233. SID. https://sid.ir/paper/45783/en

Vancouver: Copy

GHASEMI MOHSEN, SADEGHI EHSAN, Fakhri Moradi Azami Shirin, BASHIRY MOEIN, MOHAMMADI REZA. ANTIBACTERIAL EFFECT OF NISIN AND SATUREJA EDMONDI ESSENTIAL OIL ALONE AND IN COMBINATION WITH EACH OTHER ON GROWTH OF STAPHYLOCOCCUS AUREUS IN HAMBURGERS. JOURNAL OF MAZANDARAN UNIVERSITY OF MEDICAL SCIENCES[Internet]. 2017;26(145):222-233. Available from: https://sid.ir/paper/45783/en

IEEE: Copy

MOHSEN GHASEMI, EHSAN SADEGHI, Shirin Fakhri Moradi Azami, MOEIN BASHIRY, and REZA MOHAMMADI, “ANTIBACTERIAL EFFECT OF NISIN AND SATUREJA EDMONDI ESSENTIAL OIL ALONE AND IN COMBINATION WITH EACH OTHER ON GROWTH OF STAPHYLOCOCCUS AUREUS IN HAMBURGERS,” JOURNAL OF MAZANDARAN UNIVERSITY OF MEDICAL SCIENCES, vol. 26, no. 145, pp. 222–233, 2017, [Online]. Available: https://sid.ir/paper/45783/en

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