Evaluation of the Antimicrobial Effects of Satureja Montana Essential Oil Alone and in Combination with Nisin on Escherichia Coli andStaphylococcus Aureus (original) (raw)

2018, Journal of Research in Medical and Dental Science

With ongoing use of preservative chemical compounds in the food industry, in addition to the challenge of microbial resistance, also there is growing concerns over side effects of these compounds. So, the use of herbal essential oils in food preservatives with much less side effects and sometimes even positive effects, has been considered. Therefore, in the present study, the antibacterial effects of Nisin and Satureja montana essential oil have been studied separately and in combination on standard strains of Escherichia coli and Staphylococcus aureus, that are important bacteria in food microbial contamination. Constituents analysis of Satureja essential oil was performed by GC/MS. Antimicrobial susceptibility testing as Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) was performed by Broth micro dilution method and evaluation of interactions between the compounds, was performed by calculating FIC index (Fractional Inhibitory Concentration) meth...

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