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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...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Tehran University of Medical Sciences
2012
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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. |
format | Online Article Text |
id | pubmed-3391558 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2012 |
publisher | Tehran University of Medical Sciences |
record_format | MEDLINE/PubMed |
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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