Author/Authors :
Hashemi Mohammad نويسنده , Azizzadeh Mohammad نويسنده Department of Clinical Sciences, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran , Barkhori-Mehni Saber نويسنده Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran. Barkhori-Mehni Saber , Khanzadi Saeed نويسنده Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran. Khanzadi Saeed
Abstract :
Background: The aim of this study was to investigate antimicrobial effect of Zataria multiflora Boiss essential oil (EO) against six fish spoilage bacteria for evaluation of its potential utilization in the preservation of minimally processed fish products.
Methods: Firstly, GC-MS analysis of the EO was performed to determine its chemical composition. Then, antibacterial effect of the EO in a range of 0.031 to 4 mg/ml was tested against different fish spoilage bacteria such as Aeromonas hydrophila, Pseudomonas aeruginosa, Pseudomonas fluorescens, Shewanella putrefaciens, Escherichia coli and Bacillus subtilis by broth microdilution method to determine minimum inhibitory (MIC) and minimum bactericidal (MBC) concentrations.
Results: GC-MS results showed that phenolic components such as carvacrol (51.55%) and thymol (25.49%) were predominant constituents of the EO. Zataria multiflora Boiss EO exhibited strong antimicrobial activity against all tested bacteria. Shewanella Putrefaciens was the most sensitive bacteria with MBC value of 0. 5 mg/ml.
Conclusion: According to the results, this EO could be used as an important natural alternative to prevent bacterial growth in food specially seafood products to preserve them against bacterial spoilage.
