University of Guilan Aquatic Physiology and Biotechnology 2345-3966 5 1 2017 05 22 Antibacterial potential of rosemary (Rosmarinus officinalis) essence and nisin on silver carps (Hypophthalmichthys molitrix) fillet at temperature of 4ºC Antibacterial potential of rosemary (Rosmarinus officinalis) essence and nisin on silver carps (Hypophthalmichthys molitrix) fillet at temperature of 4ºC 87 106 2345 10.22124/japb.2017.2345 FA Mahshid Shamloofar Assistant Professor in Department of Fisheries, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran Zahra Ghiasvand Assistant Professor in Department of Fisheries, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran Maziar Kamali M.Sc. in Fisheries, Member of Young Researchers and Elite Club, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran Fatemeh Bai M.Sc. in Food Industry and Science, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran Journal Article 2016 08 29 Enhancing the survival of the aquatic products is one of the most important concerns during processing industry. So the aim of present study was evaluating the antibacterial effects of rosemary essence and nisin on silver carp’s fillet. The treatments had composed of rosemary (1.5%), nisin (0.5g/Kg), both nisin and rosemary and control group without any additive. In order to evaluate the antibacterial efficiency of rosemary and nisin, the <em>Salmonella typhimurium</em> (as an index pathogenic bacteria, 5 log CFU/g) was inoculated on silver carp’s fillet and the growth of the bacteria was measured every three days (0, 3, 6, 9). The results revealed that the significant positive effect has been observed in all treatments in comparison with the control group (P<0.05). The independent usage of nisin and rosemary had better effects than the combined treatment. According to the results, we can use nisin and rosemary separately as a selected treatment for inhibiting the growth of bacteria on silver carp’s fillets during the preservation. Enhancing the survival of the aquatic products is one of the most important concerns during processing industry. So the aim of present study was evaluating the antibacterial effects of rosemary essence and nisin on silver carp’s fillet. The treatments had composed of rosemary (1.5%), nisin (0.5g/Kg), both nisin and rosemary and control group without any additive. In order to evaluate the antibacterial efficiency of rosemary and nisin, the <em>Salmonella typhimurium</em> (as an index pathogenic bacteria, 5 log CFU/g) was inoculated on silver carp’s fillet and the growth of the bacteria was measured every three days (0, 3, 6, 9). The results revealed that the significant positive effect has been observed in all treatments in comparison with the control group (P<0.05). The independent usage of nisin and rosemary had better effects than the combined treatment. According to the results, we can use nisin and rosemary separately as a selected treatment for inhibiting the growth of bacteria on silver carp’s fillets during the preservation. https://japb.guilan.ac.ir/article_2345_d54c7d0d114ec3a7444cb25a8e4c287d.pdf