The study of Antimicrobial Effect of Salvia leriifolia benth Essential Oil on the Growth of Staphylococcus aureus in Traditional Kashk
Esmaeil Ghanbari Shendi1, GR.Yasaie Mehrjardi2
1PhD student of Hacettepe University, Faculty of Engineering, Department of Food Engineering, Ankara, Turkey
Presenting author: esi.1361@gmail.com
2PhD student, Dept. of Food Science & Technology, Ferdowsi University of Mashhad International Branch, Iran.

In this research, antimicrobial activity of Salvia leriifolia benth essential oil were investigated with different concentrations of the extract  (0, 0.005, 0.015, 0.030) on Staphylococcus aureus count and Total viable count in traditional kashk at different time intervals after treatment (day 0) and after storage for 15, 30 and 45 day at 5 and 20°C, all microbiological analyses performed at 3 replication. The effect of various concentrations of extract is different on bacterium growth Staphylococcus aureus and Total count. This decreasing effect was significant on day 15 and 30 for Staphylococcus aureus and total count, respectively. By increase of Salvia leriifolia benth essential oil, the bacterium growth Staphylococcus aureus was reduced in traditional  Kashk in similar conditions. There was a significant difference between storage temperature with logarithm of the total number of bacteria (P<0.05) that by reduction of storage temperature, the bacterium growth is reduced. These data indicate that Salvia leriifolia benth essential oil can exhibit antimicrobial activity against Staphylococcus aureus and can be used as a natural preservative to increase the durability of dairy products.
Keywords: Salvia leriifolia leaf, antimicrobial activity, Staphylococcus aureus, traditional khashk.