TY - JOUR T1 - Effect of Zataria multiflora Boiss essential oil on the growth of Staphylococcus aureus in the light salted fillets of silver carp (Hypophthalmichthys molitrix) TT - JF - IFRO JO - IFRO VL - 9 IS - 3 UR - http://jifro.ir/article-1-38-en.html Y1 - 2010 SP - 352 EP - 359 KW - Staphylococcus aureus KW - Light salting KW - Silver carp fillet KW - Zataria multiflora essential N2 - The effects of different concentrations of Zataria multiflora  essential oils at concentrations of 0, 0.005, 0.015, 0.045, 0.135, 0.405 and 0.810% on the growth of Staphylococcus aureus were studied in a food model system, light salted fillets of silver carp (Hypophthalmichthys molitrix) at storage temperature of 10ºC for 21 days. The results showed that there was no significant difference in bacterial growth between samples treated with different concentrations of Z. multiflora  essential oil and control group immediately post-inoculation. However, there was significant difference in growth of S. aureus  between samples treated with concentration of 0.135 of Z. multiflora  essential oil and control samples (P0.05) except of 1-day post-storage. The most inhibitorial effects were observed in the samples treated with 0.405% and 0.8 10% of Z. multiflora  essential oil up to 9 and 12 days post- storage, respectively.  M3 ER -