Effect of Cuminum Cyminum and Caraway Essential Oil on Bacillus CereusInoculated in Sterilized Milk

In recent years, particular attention has been paid to the use of natural preservatives in foods instead of chemical ones.

In this study, the antimicrobial activity of Cuminum cyminum and Caraway essential oil on Bacillus cereusat 10°C in sterilized milk was investigated. The Bacillus cereusBacterium was recovered in a nutritious Meal culture medium. Subsequently, 103bacteria per cc in milk were selected and into utensil milk those were added to autoclaved before that time. Then, Concentrations of 0, 0.03, 0.06, 0.1, 0.2, 1 and 2 percent ofessential oil of Cuminum cyminum plant and of 0, 0.03, 0.06, 0.1, 0.2, 1, 1.5 and 2 percent of the essential oil of the carawayplant was added to the sterilized milk container. Then the study of bacterial condition was done on days 0, 1, 3, 6, 9, 12, 15,18 and 21 by spread plate count. Then, according to the logarithm of the obtained data, repeated measures of ANOVA.

Based on the results, it was found that essential oils of cumin and caraway had an inhibitory effect on growth of Bacillus cereuscompared to control group (p value < 0.05).

In this research, essential oils of Cumin and caraway showed suitable antibacterial effects against growth of Bacillus cereusin milk. The results showed that Cumin is more effective than caraway.