Roula Hamoui*(1), Naim Al-Husien(1), Rasha Taouz(2), Yehia Khamary(1), Rand khayata(1), George Janji(3) , and Mohamad Alazem(4)
(1) Aleppo research center, General Commission of Scientific Agricultural Research (GCSAR), Aleppo, Syria.
(2) Directorate of internal trade and consumer protection of Aleppo, internal trade and consumer protection Ministry, Aleppo, Syria.
(3) Department of food science, Faculty of Agriculture Engineering, Aleppo University. Syria.
(4) Department of food science, Faculty of Technical Engineering, Aleppo University. Syria.
(*Corresponding author: Roula Hamoui, E-Mail: roula31@hotmail.com).
Received: 19/09/2021 Accepted: 30/12/2021
Abstract:
This research was carried out at the laboratories of the Plant Protection and Food Technology Departments, at Agricultural Scientific Research Center in Aleppo. Thyme essential oil was extracted with hydro and steam distillation, and the effect of the extracted oil on the growth and activity of some Pathogenic bacteria (Bacillus cereus, Listeria monocytogenes, Escherichia coli ,Salmonella typhi) was tested with Cup Assay Method (CAM) in different concentrations of thyme essential oil (4-6-8-10) µg/L with the use of some antibiotics as a control sample to compare the efficiency of the oil with reference antibiotics, the inhibitory essential oil effect against the tested bacteria was estimated by measuring the inhibition diameter in millimeters. After that, Soft spreadable cheeses were made laboratory, after sterilization of cheese, the extracted oil was added at a concentration of 1% to determine the impact of the oil in Inhibiting the growth of species of bacteria, and storing the cheese as long as possible. The results showed, the yields of thyme essential oil were 5 and 1.7 % respectively, andthe aromatic thyme oil extracted by water and steam extraction methods inhibited the growth and activity of bacterium (Escherichia coli ,Salmonela typhi) with the higher ability of Gentamicin antibiotic and the same ability of antibiotic in inhibiting the growth of bacterium (Listeria monocytogene), while the inhibitory effect of this oil was less than the inhibitory effect of antibiotic against bacterial growth (Bacillus cereus) when extracted by water distillation and greater than the effect of Gentamicin inhibition of the growth of the same type of bacteria. The ability of thyme essential oil to eliminate the studied bacteria has been observed on (Listeria monocytogenes, Escherichia coli) compared with the control sample for each type of bacteria studied, which indicates the efficiency of thyme oil in the protection of chees as well as being a flavoring material.
Keywords: Essential oil, Thyme, Bacteria, Antibiotics, Soft spreadable cheeses.
Full paper in Arabic: pdf