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Essential oil of tarragon (Artemisia dracunculus) antibacterial activity on Staphylococcus aureus and Escherichia coli in culture media and Iranian white cheese

BACKGROUND AND OBJECTIVES: In this study, the antibacterial effect of essential oil of tarragon (Artemisia dracunculus) on Staphylococcus aureus and Escherichia coli was evaluated in culture media and Iranian white cheese. MATERIALS AND METHODS: The tarragon essential oil (EO) obtained by the steam...

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Autores principales: Raeisi, M, Tajik, H, Razavi, Roohani SM, Maham, M, Moradi, M, Hajimohammadi, B, Naghili, H, Hashemi, M, Mehdizadeh, T
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Tehran University of Medical Sciences 2012
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3391558/
https://www.ncbi.nlm.nih.gov/pubmed/22783458
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author Raeisi, M
Tajik, H
Razavi, Roohani SM
Maham, M
Moradi, M
Hajimohammadi, B
Naghili, H
Hashemi, M
Mehdizadeh, T
author_facet Raeisi, M
Tajik, H
Razavi, Roohani SM
Maham, M
Moradi, M
Hajimohammadi, B
Naghili, H
Hashemi, M
Mehdizadeh, T
author_sort Raeisi, M
collection PubMed
description BACKGROUND AND OBJECTIVES: In this study, the antibacterial effect of essential oil of tarragon (Artemisia dracunculus) on Staphylococcus aureus and Escherichia coli was evaluated in culture media and Iranian white cheese. MATERIALS AND METHODS: The tarragon essential oil (EO) obtained by the steam distillation method and its antibacterial activity was evaluated in 96-well microtiter plates containing brain heart infusion broth. The enumeration of S. aureus and E. coli in cheese samples were carried out on the following media: Baired parker agar for S.aureus, incubated at 37°C for 24 h; and MacConkey sorbitol agar for E. coli, incubated at 37°C for 24 h. Iranian white cheese was produced from fresh and whole pasteurized cow milk (2.5%). Bacteria (10(3) cfu/mL) were inoculated to different batches. Cheese was treated with different concentrations of EO (15 and 1500 µg/mL) and separated into four parts in an equal manner. The sensory evaluation was done by a panel of four judges. RESULTS: According to the results obtained, minimum inhibitory concentrations (MIC) for E. coli and S. aureus were 2500 and 1250 µg/mL, respectively. Also, minimum bactericidal concentration (MBC) for the mentioned microorganisms were 5000 and 2500 µg/mL, respectively. All the EO concentrations for each bacteria result in reducing bacterial count of cheese samples compared to control (P<0.05). Also, with increasing concentration of EO in cheese samples, the bacterial count was reduced further (P<0.05). CONCLUSION: Based on our findings, tarragon essential oil has antibacterial effect on two important pathogen bacteria (S. aureus and E. coli) and can be applied as a preservative in foods such as cheese.
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spelling pubmed-33915582012-07-10 Essential oil of tarragon (Artemisia dracunculus) antibacterial activity on Staphylococcus aureus and Escherichia coli in culture media and Iranian white cheese Raeisi, M Tajik, H Razavi, Roohani SM Maham, M Moradi, M Hajimohammadi, B Naghili, H Hashemi, M Mehdizadeh, T Iran J Microbiol Original Article BACKGROUND AND OBJECTIVES: In this study, the antibacterial effect of essential oil of tarragon (Artemisia dracunculus) on Staphylococcus aureus and Escherichia coli was evaluated in culture media and Iranian white cheese. MATERIALS AND METHODS: The tarragon essential oil (EO) obtained by the steam distillation method and its antibacterial activity was evaluated in 96-well microtiter plates containing brain heart infusion broth. The enumeration of S. aureus and E. coli in cheese samples were carried out on the following media: Baired parker agar for S.aureus, incubated at 37°C for 24 h; and MacConkey sorbitol agar for E. coli, incubated at 37°C for 24 h. Iranian white cheese was produced from fresh and whole pasteurized cow milk (2.5%). Bacteria (10(3) cfu/mL) were inoculated to different batches. Cheese was treated with different concentrations of EO (15 and 1500 µg/mL) and separated into four parts in an equal manner. The sensory evaluation was done by a panel of four judges. RESULTS: According to the results obtained, minimum inhibitory concentrations (MIC) for E. coli and S. aureus were 2500 and 1250 µg/mL, respectively. Also, minimum bactericidal concentration (MBC) for the mentioned microorganisms were 5000 and 2500 µg/mL, respectively. All the EO concentrations for each bacteria result in reducing bacterial count of cheese samples compared to control (P<0.05). Also, with increasing concentration of EO in cheese samples, the bacterial count was reduced further (P<0.05). CONCLUSION: Based on our findings, tarragon essential oil has antibacterial effect on two important pathogen bacteria (S. aureus and E. coli) and can be applied as a preservative in foods such as cheese. Tehran University of Medical Sciences 2012-03 /pmc/articles/PMC3391558/ /pubmed/22783458 Text en © 2012 Iranian Society of Microbiology & Tehran University of Medical Sciences http://creativecommons.org/licenses/by/2.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Article
Raeisi, M
Tajik, H
Razavi, Roohani SM
Maham, M
Moradi, M
Hajimohammadi, B
Naghili, H
Hashemi, M
Mehdizadeh, T
Essential oil of tarragon (Artemisia dracunculus) antibacterial activity on Staphylococcus aureus and Escherichia coli in culture media and Iranian white cheese
title Essential oil of tarragon (Artemisia dracunculus) antibacterial activity on Staphylococcus aureus and Escherichia coli in culture media and Iranian white cheese
title_full Essential oil of tarragon (Artemisia dracunculus) antibacterial activity on Staphylococcus aureus and Escherichia coli in culture media and Iranian white cheese
title_fullStr Essential oil of tarragon (Artemisia dracunculus) antibacterial activity on Staphylococcus aureus and Escherichia coli in culture media and Iranian white cheese
title_full_unstemmed Essential oil of tarragon (Artemisia dracunculus) antibacterial activity on Staphylococcus aureus and Escherichia coli in culture media and Iranian white cheese
title_short Essential oil of tarragon (Artemisia dracunculus) antibacterial activity on Staphylococcus aureus and Escherichia coli in culture media and Iranian white cheese
title_sort essential oil of tarragon (artemisia dracunculus) antibacterial activity on staphylococcus aureus and escherichia coli in culture media and iranian white cheese
topic Original Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3391558/
https://www.ncbi.nlm.nih.gov/pubmed/22783458
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