Journal of Food Safety and Hygiene 2015. 1(1):30-34.

Microbial growth inhibition of Rosa damascena petal extract toward the isolated
Gholamreza Jahed-Khaniki, Samaneh Nabizadeh, Nabi Shariatifar, A Yazdani, Naiema Vakili-Saatloo, Najmeh Ebrahimi

Abstract


Staphylococcus  aureus  is  a ubiquitous  organis m commonly  is olated  from bulk raw milk  s uffering   from  mas titis   that   res ulted   as   a  major  concern  for  the  s afety  of traditionally  produced  chees es . Pres ervative materials us age can prevent the growth of S. aureus  during chees e making. Ros a damas cena petals  extract have antibacterial and antioxidant properties activities agains t. The aim of this s tudy is to inves tigate the effect of bacterios tatic  extract  of R. damas cena petals  on growth of S. aureus  is olated from Iranian  traditional  ch ees e. In this  inves tigation, the extraction  of R. damas cena petals was produced after s oaking in ethanol and dis tillation under vacuum evaporator rotary. The  concentrations  of extraction  were prepared  in 4000, 2000, 1000, and 500 ppm and the  bacterios tatic  effects  of  extract  were  meas ured  with  calculating  the  diameter  of inhibition   zone   in   microbial  culture   medium.   Res ults   s howed   that   the   maximum inhibition affect was the concentration 4000 ppm. It was concluded that the extraction of R. damas cena petals can be us eful as a natural bacterios tatic additive for the control of S. aureus in traditional chees e.


Keywords


Rosa damascena, Staphylococcus aureus, Traditional cheese, Microbial inhibition

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