%0 Journal Article
%T Essential oil of tarragon (Artemisia dracunculus) antibacterial activity on Staphylococcus aureus and Escherichia coli in culture media and Iranian white cheese
%A M Raeisi
%A H Tajik
%A SM Razavi roohani
%A M Maham
%J Iranian Journal of Microbiology
%D 2012
%I Tehran University of Medical Sciences
%X Background and Objectives: In this study, the antibacterial effect of essential oil of tarragon (Artemisia dracunculus) on Staphylococcus aureus and Escherichia coli was evaluated in culture media and Iranian white cheese.Materials and Methods: The tarragon essential oil (EO) obtained by the steam distillation method and its antibacterial activity was evaluated in 96-well microtiter plates containing brain heart infusion broth. The enumeration of S. aureus and E. coli in cheese samples were carried out on the following media: Baired parker agar for S.aureus, incubated at 37 ¡ãC for 24 h; and MacConkey sorbitol agar for E. coli, incubated at 37¡ãC for 24 h. Iranian white cheese was produced from fresh and whole pasteurized cow milk (2.5%). Bacteria (103 cfu/mL) were inoculated to different batches. Cheese was treated with different concentrations of EO (15 and 1500 ¦Ìg/mL) and separated into four parts in an equal manner. The sensory evaluation was done by a panel of four judges.Results: According to the results obtained, minimum inhibitory concentrations (MIC) for E. coli and S. aureus were 2500 and 1250 ¦Ìg/mL, respectively. Also, minimum bactericidal concentration (MBC) for the mentioned microorganisms were 5000 and 2500 ¦Ìg/mL, respectively. All the EO concentrations for each bacteria result in reducing bacterial count of cheese samples compared to control (P < 0.05). Also, with increasing concentration of EO in cheese samples, the bacterial count was reduced further (P < 0.05).Conclusion: Based on our findings, tarragon essential oil has antibacterial effect on two important pathogen bacteria (S. aureus and E. coli) and can be applied as a preservative in foods such as cheese.
%K Tarragon
%K essential oil
%K antibacterial effect
%K Staphylococcus aureus
%K Escherichia coli
%K cheese
%U http://ijm.tums.ac.ir/index.php/ijm/article/view/384/154