Study on the Antimicrobial Effect of Thymus vulgaris Extract on the Log(CFU/g) Salmonella enteritidise PT4 in Mayonnaise

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 2, Volume 6, Issue 2 - Serial Number 12, July 2010   

Document Type: Research Article

DOI: 10.22067/ifstrj.v6i2.7815

Authors

Fatemeh Zabetian Hosseini^* ; Seyed Ali Mortazavi¹; Bibi Sedigheh Fazli Bazaz; Arash Koocheki¹; Shadi Bolourian²

¹Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

²Academic Centre for Education, Culture and Research (ACECR)

Abstract

Thymus vulgaris is a plant from Lamiasceae family. The antimicrobial activities of T. vulgaris essential oil and extract depend on the phenolic compounds like carvacrol, thymol, γ-terpinene and p-cymene, which are reported to have antibacterial properties. In this research the antimicrobial effect of different concentration (0, 0.1, 0.2, 0.4%)of Thymus vulgaris extract was studied on Salmonella enteritidise PT4 presence mayonnaise at two different temperatures (4oC and 25oC) during storage time. This test was evaluated as a completely randomized factorial design with 3 replicates and the models were shown using RSM. The results showed that the antimicrobial effect of T.vulgaris extract was higher for the mayonnaise kept at 25oC. This effect increased with increase in concentration of extract. These concentrations of T.vulgaris extract didn’t have any unfavorable effect on the sensory parameters in mayonnaise.

Keywords: Mayonnaise, T. vulgaris extract, Salmonella enteritidise, Modeling