Evaluation of Zataria mutiflora Boiss. Effect on Staphylococcus aureus in Feta Cheese

Abstract

Background: Thyme (Zataria multiflora Boiss.) is one of the Iranian traditional spice and it has antimicrobial effect on the pathogenic bacteria which are agents for some current food borne intoxications. Objective: Evaluation of antimicrobial effect of mentioned plant essential oil on Staphylococcus aureus in Feta cheese. Methods: The essential oil of this plant was obtained by hydrodistillation and analyzed by GC/MS. Effects of different concentrations of this essential oil on Staphylococcus aureus were determined by evaluation of the microorganism growth on the selective media in laboratory, and these were took place in Feta cheese. Results: Results indicated that 300 and 150 ppm of this essential oil have had the highest inhibitory effect on the growth of Staphylococcus aureus and when the mentioned concentrations of the essential oil were used in combination with cheese starter culture, the counts of the pathogen were decreased significantly bellow its toxic dose in this kind of food product. Conclusion: The antimicrobial effect of Zataria multiflora Boiss. in 300 ppm was higher than its lesser concentrations and with concern to the control groups, the synergistic effect between the starter and the essential oil is necessary to achieve this inhibitory effect.

Keywords

• zataria multiflora boiss
• starter
• staphylococcus aureus
• cheese