عنوان مقاله [English]
The fennel plant with scientific name (Foeniculumvulgore) is belong to Apiaceae family. The purpose of this study was to consider the anti-bacterial effect of fennel extract with nanocapsulate against Salmonella typhi bacterium and comparing the effect of the usual form and it’s nanocapsulate form in inhibition of this bacterium and also accessing the best combination and concentration of the fennel extract in order to prevent and inhibit the growth of the bacterium salmonella typhi in minced meat of the common Kilka in 4°C temperature. In this study, free alcoholic and nanocapsulate extract of the plant fennel in the concentration of 0.5% and 1% on the behavior of the bacterium Salmonella thyphi in minced meat of the common Kilka (clupeonella cultriventris caspia) was evaluated. The used coating for producing the Arabic gum nanocapsulate was with the ratio of 3 to 1. The behavior of the bacterium salmonella thyphi in days 3, 6, 9 and 15 of the study was evaluated. The results showed, over time, the capsulate form in 1% concentration, had the best inhibitory effect on the Salmonella typhi bacterium. By increasing the storage time of fish in temperature conditions of 4°C, the degree of anti-bacterial effect nanocapsulate form was better and free form acted weaker and was closer to the control form and numbers of the bacterium in free form had ascending trend, over time (p<0.05). It is suggested that free and nanocapsulate extract of fennel be used in order to decrease the load of spoilage pathogenic bacteria in other fishery products, that nanocapsulate is more effective to reduce it.