نویسنده
چکیده
کلیدواژهها
عنوان مقاله [English]
نویسنده [English]
The antibacterial activity of different concentrations of Cuminum cyminum essential oil (0, 0.005, 0.015,
0.045, 0.135, 0.405%) and nisin (0, 0.125, 0.25, 0.75 μg/ml) was explored in lab and food model (fillets
of rainbow trout) in controling Streptococcus iniae for 15 days at 8 ºC. The micro-dilution method was
used to determine MIC and MBC for nisin and the essential oil, so used for food model. Results showed
that MIC and MBC for essential oil and nisin were 0.015, 0.005% and 0.25, 0.125 μg/ml, respectively.
For the duration of 15 days no statistical significance was recorded between the different concentrations
of nisin and essential oil and control treatment. Results showed that the bacterial growth was delayed in
different samples being treated with nisin and essential oil from 3 to 6 days for the given compounds
and 6 days for nisin and essential oil in combination. The highest synergistic effect of nisin with essential
oil was found in 0.135 and 0.405% concentrations for essential oil and 0.75 μg/ml for nisin at 8 ºC.
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کلیدواژهها [English]
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