BIOCHEMICAL PROPERTIES AND ANTIMICROBIAL EFFECTS OFALLIUM ASCALONICUM AND PIMPINELLA ANISUMESSENTIAL OILS AGAINST LISTERIA MONOCYTOGENES IN WHITE BRINED CHEESE

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HSANI A.; MAHMOUDI R.; ZARE P.; HASANY A.

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Journal Paper

Paper Information

Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2011 | Volume:21 | Issue:3 Page(s): 318-328

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Title

BIOCHEMICAL PROPERTIES AND ANTIMICROBIAL EFFECTS OFALLIUM ASCALONICUM AND PIMPINELLA ANISUMESSENTIAL OILS AGAINST LISTERIA MONOCYTOGENES IN WHITE BRINED CHEESE

Author(s)

HSANI A. | MAHMOUDI R. | ZARE P. | HASANY A. | Issue Writer Certificate

Keywords

ALLIUM ASCALONICUMQ2

ESSENTIAL OILQ2

LISTERIA MONOCYTOGENESQ1

PIMPINELLA ANISUMQ2

WHITE BRINED CHEESEQ2

Abstract

Due to the side effects of chemical preservatives and as a support of the idea for consumption of green natural food, demand for studies on the antimicrobial properties of natural preservatives and ESSENTIAL OILs on the important food borne pathogensin vitro and in food products has been increased. The goals of the present study included determination of biochemical properties and antimicrobial effects of ALLIUM ASCALONICUM and PIMPINELLA ANISUM ESSENTIAL OILs against LISTERIA MONOCYTOGENESin different steps of the ripening WHITE BRINED CHEESE. Results showed that 15 different substances made up 97.2% of its content for PIMPINELLA ANISUM ESSENTIAL OIL; Longifolene and Benzene had the highest concentrations among these 15 substances; ALLIUM ASCALONICUM ESSENTIAL OIL contained 15 different substances made up 96.62% of its content; organosulfur substances had the highest concentrations among these 15 substances. The results of antimicrobial studies of these ESSENTIAL OILs in the administered concentrations (ALLIUM ASCALONICUM: 0, 0.025, 0.05, 0.1 % and PIMPINELLA ANISUM: 0, 0.05, 0.1, 0.2 %) during different steps of production and ripening of Feta cheese showed that ALLIUM ASCALONICUM ESSENTIAL OILs had the highest antimicrobial effects againstListeria monocytogenes. Treatments of 0.1% ALLIUM ASCALONICUM and 0.2% PIMPINELLA ANISUMessential oils at the end of cheese ripening period showed the highest decrease in the mean bacterial colony counts (including 3.79 and 4.65 Log CFU/g, respectively) compared to other treatments (P<0.05). The results demonstrated that 0.025% ALLIUM ASCALONICUM ESSENTIAL OIL maintained the highest acceptable range in cheese organoleptic assessment.

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APA: Copy

HSANI, A., MAHMOUDI, R., ZARE, P., & HASANY, A.. (2011). BIOCHEMICAL PROPERTIES AND ANTIMICROBIAL EFFECTS OFALLIUM ASCALONICUM AND PIMPINELLA ANISUMESSENTIAL OILS AGAINST LISTERIA MONOCYTOGENES IN WHITE BRINED CHEESE. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 21(3), 318-328. SID. https://sid.ir/paper/148665/en

Vancouver: Copy

HSANI A., MAHMOUDI R., ZARE P., HASANY A.. BIOCHEMICAL PROPERTIES AND ANTIMICROBIAL EFFECTS OFALLIUM ASCALONICUM AND PIMPINELLA ANISUMESSENTIAL OILS AGAINST LISTERIA MONOCYTOGENES IN WHITE BRINED CHEESE. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2011;21(3):318-328. Available from: https://sid.ir/paper/148665/en

IEEE: Copy

A. HSANI, R. MAHMOUDI, P. ZARE, and A. HASANY, “BIOCHEMICAL PROPERTIES AND ANTIMICROBIAL EFFECTS OFALLIUM ASCALONICUM AND PIMPINELLA ANISUMESSENTIAL OILS AGAINST LISTERIA MONOCYTOGENES IN WHITE BRINED CHEESE,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 21, no. 3, pp. 318–328, 2011, [Online]. Available: https://sid.ir/paper/148665/en

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