Ziziphora clinopodioides Essential Oil and Nisin as Potential Antimicrobial Agents against Escherichia coli O157:H7 in Doogh (Iranian Yoghurt Drink)

Table 1

Essential oil composition of Z. clinopodioides identified by GC-MS.

Number	Compound name	Composition%	Retention time (min)	Kovats index
1	α-Thujene	0.26	11.33	927
2	α-Pinene	0.27	11.71	934
3	Camphene	0.13	12.61	952
4	β-Pinene	0.06	14.06	981
5	1-Octen-3-ol	0.08	14.32	986
6	Myrcene	0.51	14.62	992
7	α-Phellandrene	0.13	15.58	1010
8	α-Terpinene	0.79	16.11	1021
9	p-Cymene	4.86	16.62	1030
10	Limonene	0.1	16.77	1033
11	β-Phellandrene	0.11	16.89	1036
12	γ-Terpinene	4.63	18.31	1063
13	cis-Sabinene hydrate	0.07	19.02	1077
14	Terpinolene	0.08	19.69	1089
15	Linalool	0.13	20.5	1105
16	Borneol	0.61	24.36	1183
17	Terpinene-4-ol	0.48	24.7	1190
18	α-Terpineol	0.08	25.49	1206
19	Carvacrol, methyl ether	0.04	27.38	1246
20	Thymol	19.51	29.61	1293
21	Carvacrol	65.22	30.57	1315
22	E-Caryophyllene	1.07	35.47	1427
23	Spathulenol	0.12	42.10	1590
24	Caryophyllene oxide	0.31	42.30	1595
	Other	0.08
	Total	99.65