Inhibitory Effects of Essential Oils of Cinnamon zeylanicum and Myristica fragrans against Brucella abortus 544 Inoculated in Fresh Baladi Cheese

نویسندگان
Al-Mariri , A. ID 1
Allaham , A. ID 2
Alhallab , L. ID 3
Ismail , R. ID 4
Alobeid , B. ID 5

1 Department of Molecular Biology and Biotechnology, Atomic Energy Commission of Syria, P.O. Box 6091, Damascus, Syria

2 Department of Molecular Biology and Biotechnology, Atomic Energy Commission of Syria, P.O. Box 6091, Damascus, Syria

3 Department of Molecular Biology and Biotechnology, Atomic Energy Commission of Syria, P.O. Box 6091, Damascus, Syria

4 Food Science Department, Faculty of Agriculture, Damascus University, Damascus, Syria

5 Department of Molecular Biology and Biotechnology, Atomic Energy Commission of Syria, P.O. Box 6091, Damascus, Syria

doi
10.18502/jfqhc.8.1.5461
چکیده

Background: Essential Oils (EOs) are natural metabolic products of plants that contain a condensed chemical hydrophobic liquid compounds. The aim of this study was to evaluate inhibitory effects of EOs of Cinnamon zeylanicum and Myristica fragrans against Brucella abortus 544 inoculated in fresh Baladi cheese. Methods: Fresh Baladi cheese was manufactured ...

کلیدواژه‌ها
Cinnamomum zeylanicum, Myristica, Oils, Volatile, Anti-Bacterial Agents, Brucella abortus, Cheese