Effect of Zataria multiflora Boiss. Essential Oil on Enterotoxin Production by Staphylococcus aureus ATCC 6538
Background: Staphylococcal food poisoning does not result from the ingestion of S. aureus per se, but rather from enterotoxins which are pre-formed within the food. There is no report on effect of Zataria multiflora Boiss. essential oil on enterotoxin production by this microorganism. Objective: The...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institue of Medicinal Plants, ACECR
2010-03-01
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| Series: | Journal of Medicinal Plants |
| Subjects: | |
| Online Access: | http://jmp.ir/article-1-317-en.html |
| Summary: | Background: Staphylococcal food poisoning does not result from the ingestion of S. aureus per se, but rather from enterotoxins which are pre-formed within the food. There is no report on effect of Zataria multiflora Boiss. essential oil on enterotoxin production by this microorganism. Objective: The aim of this study was to evaluate the effect of different concentrations of Zataria multiflora Boiss. essential oil on enterotoxin production by S. aureus. Methods: This study was done as a factorial model using different concentrations of EO (0, 0.005, 0.015 and 0.03%).The bacterial growth was evaluated during 43 days of incubation and enterotoxin production was analyzed using a enterotoxin assay kit. Results: The growth of the organism was completely inhibited by the EO = 0.03%. Enterotoxin production was not affected by sub-inhibitory concentration of EO at level of 0.005%, while it was significantly (p < 0.05) inhibited by increasing subinhibitory concentration of EO to 0.015%. Conclusion: The adverse effect of sub-inhibitory concentration of Zataria multiflora Boiss. EO on enterotoxin production by S. aureus, demonstrated in this study, suggests the potential application of this EO as a natural antimicrobial in foods. |
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| ISSN: | 2717-204X 2717-2058 |