Antibacterial effect of methanolic extract of Eryngium Caeruleum on Escherichia coli and Staphylococcus aureus in a food model at 4˚C

Objectives: In this investigation, the effect of methanol extract of Eryngium Caeruleum (5% and 10% v/w) on Staphylococcus aureus and Escherichia coli in soy cheese at 106 cfu/ml at 4 ˚C for a period of 15 days was studied. Materials Methods: Samples of Eryngium caeruleum were collected from heights of Javaherdeh, located in Ramsar. Methanol extract of Eryngium caeruleum was prepared by soaking dried Eryngium caeruleum in 85% methanol. Soy cheese was made through coagulating of soy milk by calcium sulfate. Results were analyzed by one way variance, ANOVA.Results Conclusions: In 4˚C, Staphylococcus aureus was faced with reduction in both concentrations, i.e. 2 and 4 log, respectively. The antibacterial effect of 10% extract of Eryngium Caeruleum on Staphylococcus aureus was more than 5% extract. Escherichia coli had 1 log reduction in both concentrations, having no significant difference (p 0.05). Generally, results suggested that Eryngium caeruleum has antibacterial effect, and its effect on gram positive bacteria is more than on gram negative.