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Study of the antimicrobial effects of essential oil of Satureja edmondi and nisin on Staphylococcus aureus in commercial soup
Author(s) -
Moradi Shirin,
Sadeghi Ehsan
Publication year - 2017
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13337
Subject(s) - nisin , essential oil , antimicrobial , preservative , food science , staphylococcus aureus , thymol , satureja , chemistry , bacteria , microbiology and biotechnology , biology , genetics
Given the negative effects of chemical preservatives, recently there has been an increasing tendency to identify and utilize plants with preservative and antimicrobial properties. This study aimed to investigate the antimicrobial effects of Satureja edmondi on the growth form of Staphylococcus aureus in commercial soup. The plant was collected from the Chalabeh Mountains in Kermanshah. First, its essential oil was extracted by Clevenger apparatus. After the extraction of essential oil, the chemical compounds were characterized by GC/MS. Sensory acceptability and the effects of different concentrations of essential oil (0.01%, 0.02%, and 0.04%) with and without 0.5% nisin on the growth of S.aureus inoculated in commercially‐prepared barley soup were investigated at 8 °C and 25 °C for 21 days. Data analysis was performed using SPSS software. Among the 30 identified compounds, the major chemical compounds of essential oil of S.edmondi were M‐Thymol (39.64%), Gamma Terpinene (25.12%), p‐Cymene (15.61%), and Alpha Terpinene (4.2%). At 25 °C, all concentrations of the essential oil with or without Nisin significantly reduced the number of the bacteria as compared with the control. With increasing concentrations, the log reduction became more significant and the effect of the essential oil without nisin was stronger. At 8 °C, the treatment with nisin and the treatment containing both nisin and essential oil had the most significant effect in reducing the number of bacteria. The barley soup sample containing essential oil with a concentration of 0.01% had the highest level of sensory acceptability. S. edmondi essential oil can be used to inhibit the growth of S.aureus in food products. Practical applications Given the antimicrobial effects of S. edmondi on the growth form of S. aureus in commercial soup, S. edmondi essential oil can be used to inhibit the growth of S.aureus in food products.