Inhibitory effect of Basil (Ocimum basilicum L.) essence on Staphylococcus aureus, Escherichia coli and Rhodotorula rubra

Subject Areas : Food Microbial Contamination

Fareba Bakhshi ¹ (دانش آموخته کارشناسی ارشد مهندسی علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد تبریز)
hamid mirzaii ² (گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه آزاد اسلامی واحد تبریز)
نارملا آصفی ³ (. Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran)

Received: 2016-08-13 Accepted : 2017-02-10 Published : 2017-02-19

Keywords: Staphylococcus aureus, Escherichia coli, Antimicrobial, Basil essence, Rhodotorula rubra,

Abstract :

Application of natural preservatives to protect foods from microbial spoilage and to control the occurrence of foodborne pathogens has become an important issue worldwide. The aim of this study was to investigate the inhibitory effect of Basil (Ocimum basilicum L.) essence of Staphylococcus aureus, Escherichia coli and Rhodotorula rubra. The basil essence was extracted by hydro-distillation using Clevenger apparatus. The components of the essence was analyzed by GC/MS. Afterwards, using micro-dilution method the Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) for S. aureus, E. coli and R. rubra was estimated. Based on results, 43 various components were detected in basil essence, namely benzene (20.97%), E-citral (12.845%), Z-citral (6.137%), methyl chavicol (7.68%) and thymol (7.79%). MIC and MBC for was 0.25 mg/ml for E. coli and R. rubra, meanwhile it was estimated at 0.5 mg/ml for S. aureus. Taking into account the various components of basil essence as well as their antimicrobial properties, it was concluded that, with considering the natural properties of each food type, basil essence can be used as a food preservative.a