Jamshidi Abdollah, Khanzadi Saeid, Azizi Majid, Azizzadeh Mohammad, Hashemi Mohammad
Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran;
Department of Horticulture, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran;
Vet Res Forum. 2014 Spring;5(2):107-14.
Black zira (Bunium persicum) is a medicinal plant and spice, naturally grows in Iran. The aim of this study was to investigate the combined effects of different concentrations of Bunium persicum essential oil (EO; including 0, 0.08, 0.16 and 0.24%), three incubation temperatures (15, 25 and 35˚C), three levels of pH (5, 6 and 7 adjusted by hydrochloric acid), and three inoculum size (10(2), 10(3) and 10(4) CFU mL(-1)) on the growth of Staphylococcus aureus in the brain heart infusion broth. Black zira EO was extracted and its component was identified using gas chromatography-mass spectrometry (GC-MS) analyses. The experiment was carried out in triplicate. Growth was monitored by visible turbidity during a 30-day period. To evaluate effects of explanatory variable on time to detection (TTD) of bacterial growth, parametric survival models based on Log-normal distribution was used. All explanatory variables had significant association with time to detection (p < 0.05). The final model accurately predicted the growth initiation and inhibition of S. aureus.
黑孜然（Bunium persicum）是一种药用植物和香料，天然生长于伊朗。本研究的目的是调查不同浓度的黑孜然精油（EO；包括0、0.08、0.16和0.24%）、三种培养温度（15、25和35˚C）、三个pH水平（用盐酸调节为5、6和7）以及三种接种量（10²、10³和10⁴ CFU mL⁻¹）对脑心浸液肉汤中金黄色葡萄球菌生长的联合影响。提取了黑孜然精油，并使用气相色谱-质谱（GC-MS）分析鉴定了其成分。实验重复进行三次。在30天内通过可见浊度监测生长情况。为了评估解释变量对细菌生长检测时间（TTD）的影响，使用了基于对数正态分布的参数生存模型。所有解释变量与检测时间均有显著关联（p < 0.05）。最终模型准确预测了金黄色葡萄球菌的生长起始和抑制情况。
