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Effects of Z ataria multiflora B oiss. Essential Oil, Nisin, pH and Temperature on V ibrio parahaemolyticus ATCC 43996 and Its Thermostable Direct Hemolysin Production
Author(s) -
Khanjari Ali,
Misaghi Ali,
Basti Afshin Akhondzadeh,
Esmaeili Hossein,
Cherghi Narjes,
Partovi Razieh,
Mohammadian MohammadReza,
Choobkar Nasrin
Publication year - 2013
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/jfs.12058
Subject(s) - nisin , vibrio parahaemolyticus , food science , chemistry , essential oil , factorial experiment , microbiology and biotechnology , bacteria , biology , antimicrobial , statistics , mathematics , genetics
The present factorial design study was undertaken to evaluate the effects of different concentrations of Z ataria multiflora B oiss. essential oil ( EO ), nisin ( N ), pH values, storage temperatures ( T ), and their combinations on time‐to‐detection ( TTD , time to the nearest visible growth detection) and log 10 probability percentage (log P %) of growth initiation of V ibrio parahaemolyticus and its thermostable direct hemolysin ( TDH ) production in brain–heart infusion broth. The growth of microorganism was significantly ( P < 0.05) affected by the EO , N , their combinations and storage time ( D ) at each defined T and pH except for N and its combination with EO at pH = 7.5 and T = 35C. TDH production was also significantly affected by EO , pH , T and their combinations, but not by N . The inhibitory effect of EO , N and their synergistic effect on TTD and log P % were strongly affected by decreasing pH and T . Also, it has been shown that subinhibitory concentrations of Z . multiflora B oiss. EO , decrease the production of TDH . These results suggest that the use of Z . multiflora B oiss . EO and N in combination with low temperature and/or low pH may be practical for protecting food from the risk of V . parahaemolyticus . Practical Application The synergistic effects of Z ataria multiflora B oiss. essential oil and nisin in combination with low temperature and/or pH on V ibrio parahaemolyticus obtained in this study may improve the scope of essential oil function in food industry.