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

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Information Journal Paper

Title

DETERMINATION OF ANTIMICROBIAL EFFECTS OF NISIN AND MENTHA SPICATA ESSENTIAL OIL AGAINST ESCHERICHIA COLI O157:H7 UNDER VARIOUS CONDITIONS (PH, TEMPERATURE AND NACL CONCENTRATION)

Pages

  61-67

Abstract

 Background: Plant ESSENTIAL OILs and NISIN have been known as antimicrobial agents that could be used to control food-borne pathogenic bacteria such as Escherichia coli O157: H7. The aim of this study was to evaluate the antimicrobial efficacies of NISIN and MENTHA SPICATA ESSENTIAL OIL (EO) both separately and in combination, against Escherichia coli O157: H7 at different temperatures (4, 9 and 14oC), pH (5, 6 and 7) and NaCl concentrations (0, 1, 2 and 4%).Methods: The chemical components of EO were analysed by GC-MS. The minimum inhibitory concentrations (MIC) of NISIN and EO were assessed using a broth micro-dilution method. For combinations of the antimicrobials, the Differences in Population assay were used to determinate their effects.Results: The dominant active components of EO were carvone (78.76%) and limonene (11.50%). The EO MIC value was 40ml/ml, but NISIN did not inhibit the growth of E.coli O157: H7. The susceptibility of E.coli O157: H7 to NISIN and EO was found to enhance with increasing incubation temperature, pH and NaCl concentration.Conclusion: Our findings demonstrate that a combination of NISIN and MENTHA SPICATA ESSENTIAL OIL might be a potential source of preservative for the control of E.coli O157: H7 in the food industry.

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    APA: Copy

    MOOSAVY, MIR HASSAN, & SHAVISI, NASSIM. (2013). DETERMINATION OF ANTIMICROBIAL EFFECTS OF NISIN AND MENTHA SPICATA ESSENTIAL OIL AGAINST ESCHERICHIA COLI O157:H7 UNDER VARIOUS CONDITIONS (PH, TEMPERATURE AND NACL CONCENTRATION). PHARMACEUTICAL SCIENCES, 19(2), 61-67. SID. https://sid.ir/paper/620266/en

    Vancouver: Copy

    MOOSAVY MIR HASSAN, SHAVISI NASSIM. DETERMINATION OF ANTIMICROBIAL EFFECTS OF NISIN AND MENTHA SPICATA ESSENTIAL OIL AGAINST ESCHERICHIA COLI O157:H7 UNDER VARIOUS CONDITIONS (PH, TEMPERATURE AND NACL CONCENTRATION). PHARMACEUTICAL SCIENCES[Internet]. 2013;19(2):61-67. Available from: https://sid.ir/paper/620266/en

    IEEE: Copy

    MIR HASSAN MOOSAVY, and NASSIM SHAVISI, “DETERMINATION OF ANTIMICROBIAL EFFECTS OF NISIN AND MENTHA SPICATA ESSENTIAL OIL AGAINST ESCHERICHIA COLI O157:H7 UNDER VARIOUS CONDITIONS (PH, TEMPERATURE AND NACL CONCENTRATION),” PHARMACEUTICAL SCIENCES, vol. 19, no. 2, pp. 61–67, 2013, [Online]. Available: https://sid.ir/paper/620266/en

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