Antibacterial effect of methanolic extract of Eryngium Caeruleum and Mentha Spicata on Staphylococcus aureus in a food model at 15˚C

Subject Areas : Food Microbial Contamination

Fatemeh  Amini ¹ (M.sc Graduated Student of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran)
Hamdollah  Moshtaghi ² (Department of Food Hygiene, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran)
Maryam  Abbasvali ³ (Department of Food Hygiene, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran)

Received: 2016-03-06 Accepted : 2016-09-23 Published : 2016-10-22

Keywords: Staphylococcus aureus, Eryngium Caeruleum, Mentha spicata, methanolic extract, soy cheese,

Abstract :

In this interventional investigation, the effect of methanol extract of Eryngium Caeruleum and Mentha Spicata (5% and 10% v/w) on Staphylococcus aureus in soy cheese at 106 cfu/ml at 15˚C for a period of 15 days was studied. Methanol extract of Eryngium caeruleum and Mentha Spicata was prepared by soaking dried plants in 85% methanol. Soy cheese was made through coagulating of soy milk by calcium sulfate. Results were analyzed by one-way variance, ANOVA. In 15˚C, Staphylococcus aureus was faced with reduction in both concentrations (5% and 10% v/w) of methanol extract of E. caeruleum i.e. 1 and 2 log, and in both concentrations (5% and 10% v/w) of methanol extract of M. Spicata i.e. 2 and 4 log, respectively. The antibacterial effect of 10% extract of both of the plants on Staphylococcus aureus was more than 5% extract. Generally, results suggested that Eryngium caeruleum and Mentha Spicata have antibacterial effect, on Staphylococcus aureus.