en fish disease fish disease پژوهشي Orginal research papers <p>The effects of different concentrations of <em>Zataria multiflora </em> essential oils at concentrations of 0, 0.005, 0.015, 0.045, 0.135, 0.405 and 0.810% on the growth of <em>Staphylococcus aureus </em>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 <em>Z. multiflora </em> essential oil and control group immediately post-inoculation. However, there was significant difference in growth of <em>S. aureus </em> between samples treated with concentration of 0.135 of <em>Z. multiflora </em> essential oil and control samples (P<0.05) on 2 and 6 days post-storage. No significant difference was observed on the growth of<em> S. aureus </em>in samples treated with lower concentrations of <em>Z. multiflora </em> (below 0.045%) compared with control group (P>0.05) 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.  </p> Staphylococcus aureus, Light salting, Silver carp fillet, Zataria multiflora essential 352 359 http://jifro.ir/browse.php?a_code=A-10-1-34&slc_lang=en&sid=1 N. Choobkar Nchoobkar@iauksh.ac.ir 1003194753284600409 1003194753284600409 Yes M. Soltani 1003194753284600410 1003194753284600410 No H. A. Ebrahimzadeh Mousavi 1003194753284600411 1003194753284600411 No A. Akhonzadeh Basti 1003194753284600412 1003194753284600412 No A. Matinfar 1003194753284600413 1003194753284600413 No