Antimicrobial activity of Jamzad and Bunge essential oils against and in table cream containing LU5.

The essential oils (EOs) from Marzeh khuzestani ( Jamzad) and Marzeh bakhtiari ( Bunge) were analyzed and their antibacterial activities on and in probiotic table cream containing LU5 were evaluated. Carvacrol (86.5%) was the main component of Marzeh khuzestani, but thymol (33.5%), carvacrol (14.2%), borneol (13.4%), and linalool (11.5%) were the major constituents of Marzeh Bakhtiari EOs. Marzeh khuzestani exhibited the highest antibacterial/bactericidal activity on the tested bacteria. EOs combination showed no interaction on the but a synergism effect to inhibit the pathogen strains observed. Agar diffusion assay showed the highest inhibitory effect on (32.7 mm), (28.4 mm), and (24.7 mm) for the combination 2:1 Marzeh khuzestani:Marzeh Bakhtiari ( ≤ .05). The antibacterial activity of mixture of EOs in creams was evaluated and the sample contained of 1%k + 1%b showed the highest antibacterial activity after day 10 of storage (by lowering the number of , and to 2.3, 1.9, and 1.4 log CFU/g compared to control sample). Overall acceptability of creams slightly decreased by the increase in EOs addition and the highest acceptability score of 7.9 observed for the sample contained 0.5%k + 0.5%b EOs. However, all treatments exhibited a high acceptance level that it confirms that the addition of EOs mixture had no effect on the sensorial attributes of the creams. The combination of tested EOs can be used as an antimicrobial agent in probiotic food products containing .