جستجوی مقالات مرتبط با کلیدواژه "zataria multiflora boiss" در نشریات گروه "دامپزشکی"

Aeromonas hydrophila bacteria is an opportunistic bacterium that can reduce the use of chemical and synthetic drugs by using medicinal plants to inhibit its growth in food. Considering the antibacterial properties of three plants, Yarrow, Lavender and Thyme, this study was conducted with the aim of investigating the antibacterial and synergistic effects of these three plants against Aeromonas hydrophila bacteria. In this study, Aeromonas hydrophila bacteria was first prepared from fish samples and confirmed by biochemical and PCR methods. Then extraction was done by maceration method and the sensitivity of isolated bacteria was checked by disk diffusion method in Mueller Hinton culture medium. Also, the minimum inhibitory concentration of medicinal plants was investigated. According to the results, the prevalence of Aeromonas hydrophila bacteria was 5%. The isolated bacteria were resistant to all the investigated antibiotics. The lowest inhibitory concentration and the lowest lethal concentration were related to the yarrow plant, which shows its stronger antibacterial effects than the other two plants. The highest lethality concentration was reported for lavender plant, and this difference was statistically significant compared to other two plants (p<0.05). In general, tracking the prevalence of these pathogens in aquatic animals, along with investigating the prevalence of drug resistance and using alternative treatments such as the use of medicinal plants with antimicrobial properties that can overcome drug resistance and prevent the further spread of these factors in the aquaculture industry It seems necessary.

Fresh sausages are classified as one of the most perishable meat products due to the lack of using chemical preservatives.

The present study aimed to increase the refrigeration time of fresh sausages using Zataria multiflora Boiss. essential oil.

In this study, samples of fresh sausages, containing different concentrations of Zataria multiflora Boiss. essential oil (0, 0.05, 0.1, and 0.2 %), were prepared and stored under the refrigerated condition for 17 days. Subsequently, they were evaluated for microbial, chemical, and sensory properties at six time intervals (days 0, 2, 4, 6, 10, and 17).

Based on the results of the study, by adding Zataria multiflora Boiss. essential oil to fresh sausages, the microbial count in the treatments containing high concentrations of essential oil (0.1 and 0.2 %) was significantly different from that in the control group (P<0.05). The amount of volatile nitrogen bases at the beginning of the study was 14 mg/ 100 g and after six days, in the control group, it reached 32.1 mg/ 100 g. Meanwhile, in the treated samples, it was less than 25 mg/ 100 g up to day 10. Moreover, at the end of the study, the level of TBARS in the control group reached 1.48 mg malondialdehyde /kg while this level was less than 0.78 mg malondialdehyde / kg for the groups treated with Zataria multiflora Boiss. essential oil. The results of this study also showed that the addition of essential oil has a non-significant effect (P>0.05) on sensory properties.

Zataria multiflora Boiss. essential oil was found to have the potential to increase the shelf life of fresh sausages without adverse sensory effects.

Nowadays, plant essential oils are more attractive to consumers as alternatives to chemical preservatives. In addition, consumers' desire to consume probiotic products is increasing, so it is important to produce probiotic cultures that are resistant to probiotic bacteria and herbal essences. And ketchup is a product that is very commonly used.

Minimum Inhibitory Concentration (MIC) of Zataria Multiflora Boiss and Rosmarinus Officinalis essential oils was determined by probiotic bacteria Bacillus coagulans by agar dilution method. Ketchup containing bacteria and each of the essential oils were produced separately and together, and the specimen lacked essential oil and bacteria as control. PH, acidity and probiotic counting factors were performed at intervals of 24 hours, 72 hours, one week, two weeks and one month after the production of sauce samples. Finally, sensory evaluation was performed using a 5-point Hedonic test.

MIC of Zataria Multiflora Boiss and Rosmarinus Officinalis was obtained from 0.03% and 0.3%, respectively. The results of chemical and microbiological tests have a significant correlation. pH is declining in most samples, microbial count is declining in all samples and acidity is rising. In the sensory evaluation, the best sample in the overall acceptance index of the control sample (without bacteria and essential oil), followed by treatment with bacteria and essential oil of Zataria Multiflora Boiss, were detected.

The antimicrobial effect of Zataria Multiflora Boiss is more than Rosmarinus Officinalis. Bacillus coagulans is a resistant probiotic bacterium, but ketchup is not a good carrier for probiotic bacteria compared with other food products such as dairy products and cooked foods.

Enterotoxin-producing strains of Staphylococcus aureus can cause food poisoning through the consumption of contaminated dairy products. Essential oil (EO) of Zataria multiflora Bioss. contains components with antibacterial and antifungal properties. The present study was conducted to determine the minimum inhibitory concentration (MIC) of Z. multiflora Boiss. EO on S. aureus isolated from raw milk. Extraction and gas isolation of the EO was provided and analyzed by Chromatography/mass spectrometry. A total of 84 samples of raw milk from a dairy farm in Semnan were analyzed for the presence of S. aureus. Fourteen S. aureus strains were isolated from raw milk. The chemical composition of hydrodistilled EO of Z. multiflora Boiss was analyzed by Chromatography/mass spectrometry. A total of 25 compounds representing 98.59% of the oil were identified: carvacrol (50.53%), thymol (14.7%), p-cymene (7.9%), Carvacryl acetate (3.85%) and Trans-caryophyllene (3.4%). The MIC of Z. multiflora Boiss. Using broth microdilution method, MIC of EO on all of the S. aureus isolates was estimated at 0.0001-0.004. Based on results, the EO ofZ. multiflora Boiss possesses antibacterial activity on S. aureus isolated from raw milk.

In this study, to evaluate the production characteristics, internal organs and meat quality characteristics, 225 one-day-old Japanese quail were tested in a completely randomized design with 5 treatments, 3 replicates and 15 quail per replicate for 35 days. The treatments were consisted of control diet and diets containing 0.5, 1, 1.5 and 2 % levels of thyme. The performance parameters i.e. feed intake, weight gain and FCR were assessed periodically. The Results revealed that diets containing 2% of thyme decreased feed intake in growth and the entire experiment period significantly (P0.05). The relative weight of carcass and gastrointestinal tract components were not affected by treatments (P>0.05). The highest relative weight of spleen and bursa were observed in 1 and 2% of thyme’s diets respectively (P0.05) but microbial count of meat decreased significantly with thyme powder levels in compare to the control treatment (P