ANTIMICROBIAL EFFECTS OF MENTHA LONGIFOLIA L. ESSENTIAL OIL AND LACTOBACILLUS CASEI AGAINST STAPHYLOCOCCUS AUREUS IN IRANIAN WHITE CHEESE

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MAHMOUDI RAZAGH; EHSANI PEHRABAD A.; TAJIK HOSSEIN; AKHOUNDZADEH BASTI A.; KHOSROSHAHI A.

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Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2010 | Volume:3/20 | Issue:1 Page(s): 147-161

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Title

ANTIMICROBIAL EFFECTS OF MENTHA LONGIFOLIA L. ESSENTIAL OIL AND LACTOBACILLUS CASEI AGAINST STAPHYLOCOCCUS AUREUS IN IRANIAN WHITE CHEESE

Author(s)

Keywords

IRANIAN WHITE CHEESEQ3

LACTOBACILLUS CASEIQ2

MENTHA LONGIFOLIA LQ1

STAPHYLOCOCCUS AUREUSQ3

Abstract

Consumer demands have led to a renewed interest in using natural antimicrobial for food products. Biopreservatives such as essential oils and Probiotics have recently gained an increased attention to achieve an enhanced level of product safety and stability in food preservation industry. The study was designed to evaluate the antimicrobial effect of MENTHA LONGIFOLIA L. essential oil in combination with LACTOBACILLUS CASEI on Staphylococcus aurous in IRANIAN WHITE CHEESE. The essential oil of this plant was obtained by steam distillation and analyzed by GC/MS. Effect of different concentrations of this essential oil and LACTOBACILLUS CASEI on Staphylococcus aurous were determined by the growth culture on the selective media at different intervals of production, ripening and storage of IRANIAN WHITE CHEESE. It was demonstrated that 0.03% and 0.015% of this essential oil had the highest inhibitory effect on the growth of Staphylococcus aurous when it was used in combination with LACTOBACILLUS CASEI, and its reduction rate at the end of the storage period in experimental treatments were 1.89 and 2.32 Log more than the control group respectively. Furthermore, 0.015% of this essential oil combined with LACTOBACILLUS CASEI has not only had the inhibitory effect on the growth STAPHYLOCOCCUS AUREUS but it also maintained concentration of the acceptable range. The synergistic effects between the above mentioned concentration levels of the essential oil and LACTOBACILLUS CASEI compared to the control and only essential oil was significant. Thus, the lower concentrations of essential oil can be used when it is combined with the probiotic to exert an inhibitory effect against STAPHYLOCOCCUS AUREUS.

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APA: Copy

MAHMOUDI, RAZAGH, EHSANI PEHRABAD, A., TAJIK, HOSSEIN, AKHOUNDZADEH BASTI, A., & KHOSROSHAHI, A.. (2010). ANTIMICROBIAL EFFECTS OF MENTHA LONGIFOLIA L. ESSENTIAL OIL AND LACTOBACILLUS CASEI AGAINST STAPHYLOCOCCUS AUREUS IN IRANIAN WHITE CHEESE. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 3/20(1), 147-161. SID. https://sid.ir/paper/148497/en

Vancouver: Copy

MAHMOUDI RAZAGH, EHSANI PEHRABAD A., TAJIK HOSSEIN, AKHOUNDZADEH BASTI A., KHOSROSHAHI A.. ANTIMICROBIAL EFFECTS OF MENTHA LONGIFOLIA L. ESSENTIAL OIL AND LACTOBACILLUS CASEI AGAINST STAPHYLOCOCCUS AUREUS IN IRANIAN WHITE CHEESE. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2010;3/20(1):147-161. Available from: https://sid.ir/paper/148497/en

IEEE: Copy

RAZAGH MAHMOUDI, A. EHSANI PEHRABAD, HOSSEIN TAJIK, A. AKHOUNDZADEH BASTI, and A. KHOSROSHAHI, “ANTIMICROBIAL EFFECTS OF MENTHA LONGIFOLIA L. ESSENTIAL OIL AND LACTOBACILLUS CASEI AGAINST STAPHYLOCOCCUS AUREUS IN IRANIAN WHITE CHEESE,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 3/20, no. 1, pp. 147–161, 2010, [Online]. Available: https://sid.ir/paper/148497/en

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