THE ANTIBACTERIAL PROPERTIES OF THE ALLIUM ATROVIOLACEUM (VERCOAZ) PLANT

Background and Aim:After Oncorhynchus mykiss is caught and subsequently dies, complex changes occur within its body due to chemical and microbial activity, so that subsequent to its death bacteria easily reproduce. Therefore, to reduce corruption, the use of chemical and natural preservatives is necessary. The Allium Atroviolaceum (Vercoaz) plant is perennial and native in the Zagros Mountains region and has a high nutritional value. Also, its antitumor effects in the field of medicine has been proven.Methods:In this study microbiological indices of bacteria (psychrotrophic and coliform) on Oncorhynchus mykiss fillets in suitable temperature conditions (+4 °C) and unsuitable refrigerated conditions (+ 8 °C), in both aqueous and alcoholic extracts, and four time periods (24, 48, 72 and 168 hours) were tested.Results:The results showed that the lack of growth of psychrotrophic micro-organisms in the treatment samples (in the two extracts mentioned above) was significantly reduced compared to the control samples. Also due to the appropriate transportation, packing in the freezing conditions, as well as the quality of purchased fish, there was no growth in the coliform bacterial in both the treatment and control samples.Conclusion:The study, which was performed on the results of the two above-mentioned tests, showed that the lack of growth of bacteria reveals the destructive power of the Allium Atroviolaceum (Vercoaz) plant on the micro-organisms and also the effectiveness of this medicinal plant, thus proving the antibacterial properties of the Allium Atroviolaceum (Vercoaz) plant.

کلیدواژه ها:

Allium Atroviolaceum ، Vercoaz ، Antibacterial ، Microbiology ، Oncorhynchus mykiss