عنوان مقاله [English]
Introduction: Nowadays, plant essential oils are more attractive to consumers as alternatives to chemical preservatives. In addition, consumers' desire to consume probiotic products is increasing, so it is important to produce probiotic cultures that are resistant to probiotic bacteria and herbal essences. And ketchup is a product that is very commonly used. Materials and Methods: Minimum Inhibitory Concentration (MIC) of Zataria Multiflora Boiss and Rosmarinus Officinalis essential oils was determined by probiotic bacteria Bacillus coagulans by agar dilution method. Ketchup containing bacteria and each of the essential oils were produced separately and together, and the specimen lacked essential oil and bacteria as control. PH, acidity and probiotic counting factors were performed at intervals of 24 hours, 72 hours, one week, two weeks and one month after the production of sauce samples. Finally, sensory evaluation was performed using a 5-point Hedonic test. Results: MIC of Zataria Multiflora Boiss and Rosmarinus Officinalis was obtained from 0.03% and 0.3%, respectively. The results of chemical and microbiological tests have a significant correlation. pH is declining in most samples, microbial count is declining in all samples and acidity is rising. In the sensory evaluation, the best sample in the overall acceptance index of the control sample (without bacteria and essential oil), followed by treatment with bacteria and essential oil of Zataria Multiflora Boiss, were detected. Conclusion: The antimicrobial effect of Zataria Multiflora Boiss is more than Rosmarinus Officinalis. Bacillus coagulans is a resistant probiotic bacterium, but ketchup is not a good carrier for probiotic bacteria compared with other food products such as dairy products and cooked foods.