Evaluating the antimicrobial and antioxidant effects of trachyspermum and lemon balm essences and their combination on salmonella enteritidis bacteria and saccharomyces cerevisiae yeast in mayonnaise sauce

Introduction: Diseases caused by the consumption of foods contaminated with pathogenic microorganisms have great importance in public health. This study evaluated the antimicrobial effects of trachyspermum and lemon balm essences and their composition against Salmonella enteritidis bacteria and Saccharomyces cerevisiae yeast as corruption factor microorganisms in mayonnaise sauce. Study Method: In this study, the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of trachyspermum and lemon balm essence against S. enteritidis and S. cerevisiae were determined by dilution method in Muller-Hinton tube and medium. Finally, the effect of trachyspermum essence (0, 0.25, 0.5 and 0.75 µg / ml) and lemon balm essence (0, 0.25, 0.5 and 0.75 µg / ml) and their composition on microbial growth, antioxidant activity and total phenolic content in factorial form were evaluated as a completely randomized plan (P = 0.05). Results: The results showed that different levels of trachyspermum significantly reduced the possibilityof microbial growth compared to lemon balm. S. cerevisiae yeast was more sensitive compared to S. enteritidis to treatment of essences with different concentrations. The most antioxidant activity was related to the composition of essences of trachyspermum and lemon balm at 0.75 µg / ml concentration. Also the lowest antioxidant activity was related to 0.25 µg / ml concentration of lemon balm. The total phenolic content increased significantly compared to the blank sample (lack of essence) by increasing concentration of trachyspermum and lemon balm and mixture of these two essences. Overall, sensory evaluation showed that mayonnaise with 0.50 µg / ml of trachyspermum essence had better quality for the consumer. Conclusion: Economically, it can be said that a good combination of the used concentrations of trachyspermum and lemon balm in the sauce sample, can be advantageous in terms of creating an antimicrobial environment.