The aim of the present study was to evaluate the effects of Ziziphora clinopodioides essential oil (0.1 and 0.2%) and nisin (250 and 500 IU/mL) separately and in combination on survival of Escherichia coli O157:H7 inoculated in Doogh (Iranian yoghurt drink) during storage under refrigerated temperature (4 ± 1°C) for 9 days. Viability of Lactobacillus casei at different concentrations of Z. clin...

introduction: in this study, the chemical composition and antimicrobial activity of essential oil of ziziphora clinopodiodes and its potential application as a natural preservative in reducing the indigenous microbial population of hamburger were investigated. method: essential oil of ziziphora clinopodiodes cultivated in iran was obtained by hydro-distillation method (hdm). chemical compositio...

Introduction:  Plants are a rich source of phenolic compounds that as natural antioxidants prevent oxidative stress and are very good for health. Ziziphora clinopodioides belongs to Lamiaceae family and its aerial parts are used in pharmaceutical and food industries. It is effective in the treatment of heart disorders, cold, depression, diarrhea, coughing, migraine and...

introduction many herbal products (herbs and essential oils) are currently used as feed additives by the feed industry in the european :union: and elsewhere. these phytogenic substances which increase feed aroma or palatability of feeds are classified as sensory additives by european council. however, several publications show that some essential oils may have beneficial effects on animal perfo...

Acinetobacter baumannii is categorized as a red alert pathogen that is increasingly associated with a high mortality rate in infected patients due to its resistance to extensive antibiotics. In this study, we evaluated the antibacterial activities of some essential oils (Oliveria decumbens, Pelargonium graveolens, Eugenia caryophyllata, Ziziphora tenuir and Trachyspermum copticum oils) against ...

Background & Aim: Natural compounds can prolong the shelf life of food by inhibiting the growth of pathogenic and spoilage microorganisms. The purpose of this study was to investigate the effect of Sheng and Ziziphora alcoholic extracts (at concentrations of 500, 1000 and 1500 ppm) on physico chemical properties and microbial quality of yogurt. Experimental: </str...