Evaluation of antimicrobial activity of oleoresin essential oil of Pistacia atlantica on Staphlicoccus aureus, Escherichia coli, Kluyveromyces matxianus, Penicillum natatum and its impact on Iranian dough shelf life

Spoilage of food products such as dough may occur due to a variety of microorganisms. The aim of this study is to determine of antimicrobial activity of oleoresins essential oil of Pistacia altantica subsp. Kurdica on Staphylococcus aurous PTCC1431, E.coli PTCC1338, Kluyveromyces marxianus PTCC5195, Penicillum notatum PTCC5074 and this effect on the shelf-life of dough. Antimicrobial activity of oleoresins essential oil of Pistacia altantica subsp. Kurdica had been determined by paper disk diffusion method (to determine inhibition zone), Minimum Inhibitory Concentration (MIC) and also by Minimum Bactericidal Concentration (MBC). Dough samples were incubated by microorganisms (107CUF/mL) and essential oil, and then the microbial studies were evaluated at 4°C and 25°C during 28 days of storage. The results showed that the highest (43.78 mm) and the lowest diameter of Inhibition zone (22mm) respectively, were obtained by Kluyveromyces matxianus and Staphlicoccus aureus. The results for MIC and MBC showed that Kluyveromyces marxianus (MIC=15.60µl/ml; MBC=31.25µl/ml) and Penicillum notatum (MIC and MBC=31.25µl/ml) were more sensitive to oleoresins essential oil of Pestacia atlantica subsp. kurdica when compared to the Staphylococcus aurous (MIC and MBC=62.50µl/ml) and E. coli (MIC and MBC= 62.50µl/ml). Also, the result showed that Microbial population studied were reduced at 4 °C than at 25 °C, as well as in samples treated with essential oil as compared to the control, during the storage period of the dough. Therefore, the temperature of 4 °C, along with the use of oleoresin essential oil of Pestacia atlantica it can be used, to improve dough durability.