Investigation on the Antibacterial Properties of Ziziphora cliniopodiodes and Thymus daenensis Essential Oils against some food pathogenic bacteria

Due to the side effects of chemical preservatives and the increasing consumer's demand for herbal and natural compounds, the use of essential oils as a food preservative have been widely studied. The aim of the present study was to investigate the chemical compound of Ziziphora cliniopodiodes and Thymus daenensis essential oils and their antibacterial properties against some food borne pathogenic bacteria. The eessential oils were analysed by gas chromatography/mass spectrometry (GC/MS) .A microdilution method in 96-well plate was used to evaluate the minimum inhibitory concentration (MIC) of essential oils. According to the results of MIC, the evaluation of minimum bactericidal concentration (MBC) of essential oils were determined. All experiments were done triplicate and average of data were determines as results of MBC and MIC. Statistical analysis conducted by SPSS software edition 22. Among the detected compounds, Ziziphora clinipodiodes essential oils by gas chromatography coupled with mass spectrometry (GC/MS), Thymole (34.25percent) Pulegoneand (14.41percent), Carvacrol (10.91percent) and in Thymus daenesis, Carvacrol (37.20percent) and octadecenuec acid methyl ester (21.67percent) were dedicated the highest values. The results of this research revealed that minimum inhibitory concentratin of ziziphora clinipodiodes essential oils and Thymus daenesis were 0.61-1.25 and 0.31-1.25 mg/ml, respectively. Generally, antibacterial effect of ziziphora clinipodiodes were greater than Thymus daenesis. In addition, sensitivity of gram positive bacteria in both essential oils were evaluated higher than gram negative bacteria.