جستجوی مقالات مرتبط با کلیدواژه « بازدارندگی » در نشریات گروه « دامپزشکی »

Basil, rosemary and cumin are medicinal plants with many food applications. The purpose of this study is to investigate the chemical composition and antibacterial properties of the essential oils of these plants in comparison with nisin on the growth control of the most important food-borne pathogenic bacteria. Essential oil samples were prepared by water distillation method with the help of Celevenger device and its components were identified by Gas chromatography–mass spectrometry. In the following, the antibacterial property of essential oils compared to nisin by the agar diffusion assay, as well as the minimum growth inhibitory concentration (MIC) and the minimum lethal concentration (MBC) by microdilution method against strains of the Staphylococcus aureus PTCC1337, Listeria monocytogenes ATTC19118, Bacillus cereus PTCC1857, Escherichia coli PTCC1763, Pseudomonas aerogenes PTCC1074, and Salmonella typhimurium ATCC14028 were investigated. The obtained results showed that the most important compounds in basil essential oil: linalool (52.33%), in rosemary essential oil: 1,8-cineole (17.8%), camphor (16.6%), α-pinene (13.61%), and in cumin essential oil: cumin-aldehyde (39.67%), γ - terpinen (17.35%) and p-simen (15.96%) were identified. All essential oils and nisin inhibited the growth of target bacteria. The most sensitive bacteria to essential oils of basil, rosemary and cumin were Salmonella typhimurium (125 µg/ml), Pseudomonas aerogenes (31 µg/ml) and Listeria monocytogenes (125 µg/ml), respectively. The antibacterial effect of the essential oil is affected by the type and the target bacterial strain. Basil, rosemary and cumin essential oils can probably be used as suitable substitutes for chemical preservatives in food and pharmaceutical industries.

In animal and food products, different types of chemical preservatives and antibiotics are used to inhibit the growth of Aspergillus flavus and other toxicogenic fungi. The aim of this study was to investigate the antifungal activity of Lactic Acid Bacteria Isolated from Masske, Chal, and local yogurt against Aspergillus flavus and Aspergillus niger. For this purpose, isolates previously tested for antibacterial effects were used. The isolates of Lactobacillus plantarum B38, Enterococcus faecium 8C and Lactobacillus ramonosus Y89 with the highest inhibitory effect on pathogenic bacteria were selected and their antifungal effects against toxin-producing molds were evaluated using the overlay method. The results showed that lactic acid isolates at the end of the fourth day prevented the growth of Aspergillus niger and Enterococcus faecium, Lactobacillus rhamnosus and Lactobacillus plantarum showed 70.84%, 37.65% and 43.31% of inhibitory activity, respectively. The results also showed that Lactobacillus rhamnosus had the highest (62.35%) inhibitory effect on Aspergillus niger (P< 0.05). The results of the study on the effect of lactic acid isolates on the growth of Aspergillus flavus showed that all tested bacteria had inhibitory properties on the molds and Lactobacillus rhamnosus with 83.8% had the highest inhibitory effect on Aspergillus flavus (P< 0.05). Consequently, due to the inhibitory ability of the lactic acid bacteria, they can be used as bio-preservatives along with synthetic preservatives in the food industry.