برهم کنش ضد میکروبی بین روغن فرار چای کوهی با نیسین و گلایسین و اثرات آن بر میکرواگانیسمهای بیماریزای غذازاد و مولد فساد در مواد غذایی

Combination of antimicrobial agents can enhance the inhibition of foodborne pathogens and foodspoilage organisms. the aim of the study was to evaluate the antimicrobial activity of stachys lavandulifoliavahl. essential oil in combination with nisin or glycine, in order to find synergism, indifferentor antagonism interactions. the essential oil of plant was obtained by a clevenger-type apparatus. inorder to determine chemical composition, the volatile oil was injected to a gc followed by gc/ms.antimicrobial properties of the oil, nisin and glycine were determined by a microbroth dilution method,separately. antimicrobial interactions were carried out using a checkerboard titration and fractionalinhibitory concentration indices (fici) were calculated, consequently. linalool was the most abundantconstituent among the oil constituents. the gram negative bacteria and the yeasts were the most resistantand sensitive against glycine and essential oil, respectively. listeria monocytogenes was the most sensitiveand candida albicans and gram negatives were the most resistant against nisin. nisin and oil combinationresulted in a synergism effect, but the glycine and oil combination led to antagonism, indifferentor additive effects. antimicrobial interaction of essential oil of stachys with nisin or glycine resulted indecrease of minimum inhibitory concentrations that was more important for gram negative bacteria andyeasts inhibition. however, minimizing the minimum inhibitory concentrations lonely isn’t equal to asynergism effect and may conclude additive, indifferent or antagonism effects.keywords: antimicrobial interactions, stachys lavandulifolia essential oil, nisin, glycine, fractionalinhibitory concentration