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Choobkar, N., Soltani, M., Ebrahimzadeh Mousavi, H. A., Akhonzadeh Basti, A., Matinfar, A.. (1389). Effect of Zataria multiflora Boiss essential oil on the growth of Staphylococcus aureus in the light salted fillets of silver carp (Hypophthalmichthys molitrix). سامانه مدیریت نشریات علمی, 9(3), 352-359. doi: 10.22092/ijfs.2018.114095
N. Choobkar; M. Soltani; H. A. Ebrahimzadeh Mousavi; A. Akhonzadeh Basti; A. Matinfar. "Effect of Zataria multiflora Boiss essential oil on the growth of Staphylococcus aureus in the light salted fillets of silver carp (Hypophthalmichthys molitrix)". سامانه مدیریت نشریات علمی, 9, 3, 1389, 352-359. doi: 10.22092/ijfs.2018.114095
Choobkar, N., Soltani, M., Ebrahimzadeh Mousavi, H. A., Akhonzadeh Basti, A., Matinfar, A.. (1389). 'Effect of Zataria multiflora Boiss essential oil on the growth of Staphylococcus aureus in the light salted fillets of silver carp (Hypophthalmichthys molitrix)', سامانه مدیریت نشریات علمی, 9(3), pp. 352-359. doi: 10.22092/ijfs.2018.114095
Choobkar, N., Soltani, M., Ebrahimzadeh Mousavi, H. A., Akhonzadeh Basti, A., Matinfar, A.. Effect of Zataria multiflora Boiss essential oil on the growth of Staphylococcus aureus in the light salted fillets of silver carp (Hypophthalmichthys molitrix). سامانه مدیریت نشریات علمی, 1389; 9(3): 352-359. doi: 10.22092/ijfs.2018.114095

Effect of Zataria multiflora Boiss essential oil on the growth of Staphylococcus aureus in the light salted fillets of silver carp (Hypophthalmichthys molitrix)

Iranian Journal of Fisheries Sciences
مقاله 2، دوره 9، شماره 3، آذر 2010، صفحه 352-359    اصل مقاله (226.26 K)
شناسه دیجیتال (DOI): 10.22092/ijfs.2018.114095
نویسندگان
N. Choobkar* ؛ M. Soltani؛ H. A. Ebrahimzadeh Mousavi؛ A. Akhonzadeh Basti؛ A. Matinfar
چکیده
The effects of different concentrations of Zataria multiflora  essential oils at concentrations of 0, 0.005, 0.015, 0.045, 0.135, 0.405 and 0.810% on the growth of Staphylococcus aureus were studied in a food model system, light salted fillets of silver carp (Hypophthalmichthys molitrix) at storage temperature of 10ºC for 21 days. The results showed that there was no significant difference in bacterial growth between samples treated with different concentrations of Z. multiflora  essential oil and control group immediately post-inoculation. However, there was significant difference in growth of S. aureus  between samples treated with concentration of 0.135 of Z. multiflora  essential oil and control samples (P < 0.05) on 2 and 6 days post-storage. No significant difference was observed on the growth of S. aureus in samples treated with lower concentrations of Z. multiflora  (below 0.045%) compared with control group (P>0.05) except of 1-day post-storage. The most inhibitorial effects were observed in the samples treated with 0.405% and 0.8 10% of Z. multiflora  essential oil up to 9 and 12 days post- storage, respectively. 
کلیدواژه‌ها
Staphylococcus aureus؛ Light salting؛ Silver carp fillet؛ Zataria multiflora essential
آمار
تعداد مشاهده مقاله: 113
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