| Titles |
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English :
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INHIBITION OF ZOONOTIC BACTERIA OBTAINED FROM BULK MILK SAMPLES BY SOME PLANT VOLATILE OILS
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Arabic :
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تثبيط البكتيريا الممرضة للإنسان والحيوان الناتجة من اللبن المجمع بواسطة بعض الزيوت الطيارة
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| Abstract |
The antibacterial activities of the tested plant volatile oils against some zoonotic bacterial strains were performed by measuring the diameter of inhibition zones. Eight bacterial strains were included in this study, three of them belonging to the genus Staphylococcus, two strains were the property of the genus Pseudomonas and three were related to the genus Proteus. Five plants were used for obtaining the tested volatile oils namely, Coriander, Cumin, Peppermint, Rosemary andThyme. The growth kinetics of the tested zoonotic bacterial strains in the presence of the plant volatile oils were also followed in liquid cultural media and the destruction precent of zoonotic were calculated. In addition, the organoleptic evaluation of milk and yoghurt amended with the tested plant volatile oilwas also performed. Obtained data showed that Staphylococcus epidermis, 114 F5SP was sensitive towards Thyme volatile oil at 2.5, 5.0 or at 7.5%,while Rosemary volatile oil came in the second order. For Staphylococcus aureus, either strain 60 B4W or 81 B3A, Thyme volatile oil showed higher effect than the other plant volatile oils tested. Both Rosemary and Peppermint volatile oil gave no effect on both tested strains Staphylococcus aureus. Again Thyme oil exhibited the higher effect on the genus Pseudomonas followed by Rosemary then Peppermint at 7.5% came last. Similar response of the tested plantvolatile oils were found towards both Proteus mirabilis, 35 F2A and Proteus vulgaris, 46 B2W. In case of Proteus myxofacience, 105 F4S, the same trend of observation was found with the tested plantvolatile oils. Data showed also that the susceptibility towards the tested plant volatile oils was found to vary among the bacterial genera as well as among the species within the same genus. The descending order of the plant volatile oil effect on the members of the genus Staphylococcus was found to be Thyme, Peppermint, Rosemary, Cumin and Coriander for Staph. epidermis114 F5SP. For Staph. aureus, 60 B4W and Staph. aureus, 81 B3A, The effect order was found to be; Thyme, Rosemary, Cumin, Coriander and Peppermint, Thyme, Rosemary, Coriander, Cumin and Peppermint, respectively. Obtained data also proved the remaining of the odour and taste of Coriander, Cumin, and Peppermint in milk or in yoghurt either at 37 or 5°C. On the other hand, both Rosemary and Thyme oils showed little and acceptable odour and taste under the above conditions. These data suggest the possibility to using these two plant volatile oils in milk and dairy products for antibacterial effect towards the tested zoonotic bacterial.
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| Publication year |
2005
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| Pages |
67-81
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
THE 2ND Arab Mansoura Conf.on Food and Dairy Sci. & Technol.,
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| Author(s) from ARC |
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| External authors (outside ARC) |
حسين عبدالله الفضالي
قسم الميكروبيولوجي – كلية الزراعة – جامعة المنصورة.
أحمد محمد عبدالجواد الجمل
المعمل الإقليمي بالمنصورة – قسم الميكروبيولوجي– معهد بحوث صحة الحيوان – مركز البحوث الزراعية.
محمد منصور قاسم
قسم الميكروبيولوجي – كلية الزراعة – جامعة المنصورة.
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| Publication Type |
Conference/Workshop
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