INFLUENCE OF CUMINUM CYMINUM ESSENTIAL OIL ON LISTERIA MONOCYTOGENES AND ASPERGILLUS FLAVUS IN FETA CHEESE

Background and Aim:Due to the negative effects of chemical preservatives on the health of consumers, the legal authorities and the food industry have focused on the use of essential oils and plant extracts as natural preservatives in food.Methods: In this study, the effect of essential oils of cumin on the growth of Listeria monocytogenes and Aspergillus flavus during feta cheese storage period was studied. The methods used in this study included determination of minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC) and minimum concentration of fungicide (MFC) of essential oils.Results:The main components of the essential oil included Alpha-terpinen-7-al (33.41%), n-dedans (21.32%), cumin aldehyde (12.35%), 1 and 8 cineole (8.98%), alpha-tropinone (4.23%) and salinin (3.4%). The MIC and MBC of the essential oil of cumin were 0.04 % and 0.08% for Listeria. Also, MIC and MFC against Aspergillus were 0.08% and 0.1%. The concentration of 0.15% essential oil prevented the production of spores by the fungus in culture media. The essential oil of cumin in the concentration of 0.2% during the storage period of cheese completely inhibited the growth of Aspergillus and reduced the Listeria population compared to the control until 6 log.Conclusion:The results obtained from this study showed cumin essential oil has effective on growth control of Listeria monocytogenes and Aspergillus flavus in cheese

کلیدواژه ها:

Listeria monocytogenes ، Aspergillus flavus ، Cumin Cyminum ، Cheese