EFFECT OF ZATARIA MULTIFLORA BOISS. ESSENTIAL OIL ON LOG P% OF VIBRIO PARAHAEMOLYTICUS IN BHI BROTH

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KHANJARI A.; AKHONDZADEH BASTI A.; DAHR ROKNI N.; SOLTANI M.; REZAZADEH SH.A.; RADMEHR BEHRAD; PARTOVI R.; CHERAGHI S.; ESMAILI H.; GHOLAMI F.; GHOLAMI H.; MOHAMADIAN M.R.; YAMRALI A.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2011 | Volume:8 | Issue:28 (SPECIAL ISSUE) Page(s): 37-45

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Title

EFFECT OF ZATARIA MULTIFLORA BOISS. ESSENTIAL OIL ON LOG P% OF VIBRIO PARAHAEMOLYTICUS IN BHI BROTH

Author(s)

Keywords

VIBRIO PARAHAEMOLYTICUSQ3

ZATARIA MULTIFLORA BOISS. ESSENTIAL OILQ2

LOG P%Q3

Abstract

Chemical preservatives are usually used to reduce or eliminate pathogenic or spoilage microorganisms but their inordinate applications have resulted in toxigenic residuals and adverse effects on consumers, So many researches have been done to substitute the chemicals with naturally occurring compounds, especially plant essential oils. In this study LOG P% of VIBRIO PARAHAEMOLYTICUSATCC 43996 with different concentrations of zataria multiflora Boiss essential oil (0, 0.0025, 0.005, 0.015, 0.03 and 0.045%) in BHI broth during incubation at 35oC for 43 days was investigated. LOG P% ofvibrioparahaemolyticus was affected very significantly (p<0.001) with all concentrations of ZATARIA MULTIFLORA BOISS. ESSENTIAL OIL VIBRIO PARAHAEMOLYTICUS wasn’t grow In any tubes of 0.03 and 0.045%concentrations of essential oil and maximum of LOG P% was calculated as -4.241. Maximum LOG P% of this bacterium in 0.015% concentration of essential oil was achievedat 15th day and was 1.761, whereas the maximum LOG P% for 0.005, 0.0025 and 0 concentrations of essential oil that was 3.902, were achieved at 19th, 4th and 0 day. In conclusion the LOG P% of VIBRIO PARAHAEMOLYTICUS was decreased by increasing of zataria essential oil concentrations.

Cites

ANTIMICROBIAL EFFECT OF ESSENTIAL OILS: A SYSTEMATIC REVIEW

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APA: Copy

KHANJARI, A., AKHONDZADEH BASTI, A., DAHR ROKNI, N., SOLTANI, M., REZAZADEH, SH.A., RADMEHR, BEHRAD, PARTOVI, R., CHERAGHI, S., ESMAILI, H., GHOLAMI, F., GHOLAMI, H., MOHAMADIAN, M.R., & YAMRALI, A.. (2011). EFFECT OF ZATARIA MULTIFLORA BOISS. ESSENTIAL OIL ON LOG P% OF VIBRIO PARAHAEMOLYTICUS IN BHI BROTH. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 8(28 (SPECIAL ISSUE)), 37-45. SID. https://sid.ir/paper/72731/en

Vancouver: Copy

KHANJARI A., AKHONDZADEH BASTI A., DAHR ROKNI N., SOLTANI M., REZAZADEH SH.A., RADMEHR BEHRAD, PARTOVI R., CHERAGHI S., ESMAILI H., GHOLAMI F., GHOLAMI H., MOHAMADIAN M.R., YAMRALI A.. EFFECT OF ZATARIA MULTIFLORA BOISS. ESSENTIAL OIL ON LOG P% OF VIBRIO PARAHAEMOLYTICUS IN BHI BROTH. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2011;8(28 (SPECIAL ISSUE)):37-45. Available from: https://sid.ir/paper/72731/en

IEEE: Copy

A. KHANJARI, A. AKHONDZADEH BASTI, N. DAHR ROKNI, M. SOLTANI, SH.A. REZAZADEH, BEHRAD RADMEHR, R. PARTOVI, S. CHERAGHI, H. ESMAILI, F. GHOLAMI, H. GHOLAMI, M.R. MOHAMADIAN, and A. YAMRALI, “EFFECT OF ZATARIA MULTIFLORA BOISS. ESSENTIAL OIL ON LOG P% OF VIBRIO PARAHAEMOLYTICUS IN BHI BROTH,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 8, no. 28 (SPECIAL ISSUE), pp. 37–45, 2011, [Online]. Available: https://sid.ir/paper/72731/en

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