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 , ) 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 was 1.74 (CN = 1.82), -1.26 (CN = 1851) and – 3.26 (CN=179888) and at 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 was 1.04 (CN = 9), -2.26 (CN = 18281) and -2.92 (CN = 82419) and at 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.
Keywords: Zataria multiflora Boiss. essential oil, Clostridium botulinum type A, Log probability percentage of growth.
Khanzadi, S., Razavilor, V., Akhondzadeh Basti, A. & Jamshidi, A. (2006). 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. (e25998). Iranian Food Science and Technology Research Journal, 2(2), e25998 https://doi.org/10.22067/ifstrj.v2i2.339
MLA
Khanzadi, S., Razavilor, V., Akhondzadeh Basti, A., & Jamshidi, A. "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" .e25998 , Iranian Food Science and Technology Research Journal, 2, 2, 2006, e25998. doi: 10.22067/ifstrj.v2i2.339
HARVARD
Khanzadi, S., Razavilor, V., Akhondzadeh Basti, A., & Jamshidi, A. (2006). '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', Iranian Food Science and Technology Research Journal, 2(2), e25998. doi: 10.22067/ifstrj.v2i2.339
CHICAGO
Khanzadi, S., Razavilor, V., Akhondzadeh Basti, A. & Jamshidi, A., "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." Iranian Food Science and Technology Research Journal, 2 2 (2006): e25998, doi: 10.22067/ifstrj.v2i2.339
VANCOUVER
Khanzadi S., Razavilor V., Akhondzadeh Basti A., Jamshidi A. 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. Iranian Food Science and Technology Research Journal. 2006;2(2):e25998 (In Persian). doi: 10.22067/ifstrj.v2i2.339
