The effect of Ferulago angulata essential oil on Staphylococcus aureus during the manufacture and preservation of Iranian white cheese

The use of antimicrobials and herbal preservatives has increased in response to increasing public awareness about the effects of chemical preservatives. No study has been carried out thus far on the antimicrobial effects of Ferulago angulata essential oil in dairy products. This study determined the effect of the essential oil on Staphylococcus aureus growth in the manufacture of Iranian white cheese using hurdle technology. Ferulago angulata was collected from the Dalahoo mountains in the province of Kermanshah and the components of this essential oil were determined by hydro-dilution and gas chromatography/mass spectrophotometer. The antibacterial effect of Ferulago angulata on S. aureus was evaluated at concentrations of 0. 0075%، 0. 015%، and 0. 03%. The data was analyzed using SPSS software. Chemical analysis of the essential oil identified 60 substances (96. 84%) and cis-Ocimene was found to be the most frequent compound. Concentrations of 0. 015% and 0. 03% affected the growth rate of S. aureus significantly (p < 0. 01)، but the 0. 0075% concentration was not significant (p > 0. 01). It was found that the bacteria colony decreased at high retention times. The results showed Ferulago angulata essential oil at high concentrations had a high antibacterial effect and could be used to control S. aureus in dairy products in place of chemical preservatives.