in vitro بررسی اثر آنتی باکتریالی اسانس گیاه کاکوتی کوهی منطقه خراسان شمالی روي باکتري گرم منفی سالمونلا تیفی موریوم در محیط.

In recent years, the attention of researchers to common diseases between humans and animals (zoonosis), control of diseases and food poisoning of animal origin has been very high. Due to the importance of meat in the transmission of pathogenic bacteria such as Salmonella, in this study, the control and reduction of microbial load of this dangerous bacterium was studied using Ziziphora clinopodioides essential oil (ZEO) in vitro. First, the Ziziphora clinopodioides plant was prepared and its essential oil was extracted using an industrial clevenger apparatus. Essential oil compositions were obtained by chemical analysis using GC/MS. The results of the chemical analysis showed that Pulegone is the most abundant compound in ZEO. Antibacterial effects of ZEO on Salmonella typhimurium and Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) were determined by tube dilution method. Experimental results show that ZEO has an antimicrobial effect on Salmonella typhimurium and can be added to food as a natural preservative. The Minimum Inhibitory Concentration (MIC) of ZEO for Salmonella typhimurium was 125 µL/L and the Minimum Bactericidal Concentration (MBC) of ZEO for Salmonella typhimurium was 250 µL/L. [ABSTRACT FROM AUTHOR]