اثر اسانس آويشن شيرازي، اسيد استيك، دما و زمان نگهداري بر احتمال رشد كلستريديوم بوتولينوم تايپ A در محيط براث BHI

Effects of Zataria multiflora Boiss. essential oil, acetic acid, temperature and storage time on probability of growth initiation of Clostridium botulinum type A in Brain Heart Infusion broth

The aromatic plants are rich in essential oils characterized by a notable antimicrobial activity. For this reason, these substances can be used to delay or inhibit the growth of pathogenic or spoilage microorganisms. In this study, Log Probability percentage (Log P%) of growth of the Clostridium botulinum type A spores in Brain Heart Infusion (BHI) broth as affected by various levels of Zataria multiflora boiss essential oil (0.0 , 0.03 and 0.06%), pH (7.4 , 6.5) and temperatures (35 , 25°C) during 30 days of storage was evaluated. The Log P% of C. botulinum in BHI broth with 0 , 0.03 and 0.06% essential oil , pH 7.4 at 35°C was 1.74 (CN = 1.82), -1.26 (CN = 1851) and - 3.26 (CN= 179888) and at 25°C was 1.04 (CN = 9) , -2.62 (CN = 18281) and -3.26 (CN = 179888) respectively and with 0, 0.03 and 0.06% essential oil, pH 6.5 at 35°C was 1.04 (CN = 9), -2.26 (CN = 18281) and -2.92 (CN = 82419) and at 25°C was 0.73 (CN = 18), -2.92 (CN = 82419) and -3.26 (CN = 179888) respectively. Based on these results, the Log P% of growth of C.botulinum was decreased by increasing the concentration of essential oil, decreasing the pH level and temperature