INHIBITORY EFFECT OF ESSENTIAL OIL OF MENTHA SPICATA ON THE VIABILITY OF PROBIOTIC BACTERIA IN INDUSTRIAL LIQUID KASHK

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SEYEDYOUSEFI L.; GOLESTAN L.; KABOUSI H.

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Paper Information

Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2013 | Volume:5 | Issue:3 (17) Page(s): 13-22

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Title

INHIBITORY EFFECT OF ESSENTIAL OIL OF MENTHA SPICATA ON THE VIABILITY OF PROBIOTIC BACTERIA IN INDUSTRIAL LIQUID KASHK

Author(s)

SEYEDYOUSEFI L. | GOLESTAN L. | KABOUSI H. | Issue Writer Certificate

Keywords

BIFIDOBACTERIUM ANIMALIS SUB SP. LACTISQ2

ESSENTIAL OIL OF SARSEMQ2

INDUSTRIAL LIQUID KASHKQ2

INHIBITORY EFFECTQ2

LACTOBACILLUS REUTERIQ3

Abstract

Mentha spicata is one of the geniuses of Lamiaceae family antimicrobial properties of extract and essence of this plant on different microbes was tested and approved. The purpose of this study was surveying INHIBITORY EFFECT of essence for Mentha spicata on the viability of probiotic bacteria in INDUSTRIAL LIQUID KASHK. For this purpose, INHIBITORY EFFECT of ESSENTIAL OIL OF SARSEM in two concentrations of 1500 and 2500 ppm on the viability of probiotic bacteria (Lactobacillus reuteri and Bifidobacterium animalis subsp. Lactis) in INDUSTRIAL LIQUID KASHK was examined during 20 days shelf life in 4oC. The obtained results showed that during the maintenance period and in comparison with control sample, LACTOBACILLUS REUTERI in both oil concentration was more sensitive than Bifidobacterium. Inhibition of bacterial growth at 1500 ppm concentration of oil was less than the other concentrations, and most probiotic bacteria survival after the control sample was observed for Bifidobacterium at 1500 ppm concentration of essential oil.

Cites

THE EFFECT OF DIFFERENT CONCENTRATIONS OF VITAMIN D3, CUMINUM CYMINUM ESSENTIAL OIL, AND FERMENTATION TIME USING RESPONSE SURFACE METHODOLOGY ON THE OPTIMIZATION OF PROBIOTIC YOGURT

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APA: Copy

SEYEDYOUSEFI, L., GOLESTAN, L., & KABOUSI, H.. (2013). INHIBITORY EFFECT OF ESSENTIAL OIL OF MENTHA SPICATA ON THE VIABILITY OF PROBIOTIC BACTERIA IN INDUSTRIAL LIQUID KASHK. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 5(3 (17)), 13-22. SID. https://sid.ir/paper/176489/en

Vancouver: Copy

SEYEDYOUSEFI L., GOLESTAN L., KABOUSI H.. INHIBITORY EFFECT OF ESSENTIAL OIL OF MENTHA SPICATA ON THE VIABILITY OF PROBIOTIC BACTERIA IN INDUSTRIAL LIQUID KASHK. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2013;5(3 (17)):13-22. Available from: https://sid.ir/paper/176489/en

IEEE: Copy

L. SEYEDYOUSEFI, L. GOLESTAN, and H. KABOUSI, “INHIBITORY EFFECT OF ESSENTIAL OIL OF MENTHA SPICATA ON THE VIABILITY OF PROBIOTIC BACTERIA IN INDUSTRIAL LIQUID KASHK,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 5, no. 3 (17), pp. 13–22, 2013, [Online]. Available: https://sid.ir/paper/176489/en

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