THE ANTIBACTERIAL ACTIVITY OF LEMON JUICE IN LABORATORY PREPARED ICE CREAM

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GHASEMI S.M.; KOOHSARI H.; FADAVI A.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Journal: JOURNAL OF FOOD MICROBIOLOGY Year:2017 | Volume:4 | Issue:1 Page(s): 1-11

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Title

THE ANTIBACTERIAL ACTIVITY OF LEMON JUICE IN LABORATORY PREPARED ICE CREAM

Author(s)

GHASEMI S.M. | KOOHSARI H. | FADAVI A. | Issue Writer Certificate

Keywords

LEMON JUICEQ1

ICE CREAMQ1

STAPHYLOCOCCUS AUREUSQ1

ESCHERICHIA COLIQ2

Abstract

Unpasteurized as traditional ICE CREAM production in Iran is very common due to the increasing use of herbal compounds as inhibitors of microbial growth, this study to examine the antibacterial effects of LEMON JUICE against STAPHYLOCOCCUS AUREUS and ESCHERICHIA COLI in ICE CREAM prepared in the laboratory. In order to do it, ICE CREAMs containing concentrations of 1, 2, 5, and 10% LEMON JUICE was prepared. The samples were inoculated with bacterial suspension containing 105 cfu/gr. The samples were stored in the freezer -20oC. During the time of 1, 2, 3, 7, 14 and 21 days, antibacterial effects of various concentrations of LEMON JUICE was evaluated after culture in specific media. The results showed that in all concentrations, significant difference was observed between the number of bacteria with the control group (P<0.001) and the greatest antibacterial effect was observed at concentrations of 10% and at 7, 14 and 21 days. The average number of S. aureus in compared with the E. coli significantly was lower (P<0.001) showing more sensitivity of these bacteria. Reducing the number of bacteria increase over time and in the third week the greatest reduction in the average number of bacteria was observed. Overall, the results suggest that lemon extract has antibacterial effects against bacteria tested in traditional ICE CREAM so, using it can be considered as a natural preservative in order to reduce poisoning.

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APA: Copy

GHASEMI, S.M., KOOHSARI, H., & FADAVI, A.. (2017). THE ANTIBACTERIAL ACTIVITY OF LEMON JUICE IN LABORATORY PREPARED ICE CREAM. JOURNAL OF FOOD MICROBIOLOGY, 4(1), 1-11. SID. https://sid.ir/paper/250781/en

Vancouver: Copy

GHASEMI S.M., KOOHSARI H., FADAVI A.. THE ANTIBACTERIAL ACTIVITY OF LEMON JUICE IN LABORATORY PREPARED ICE CREAM. JOURNAL OF FOOD MICROBIOLOGY[Internet]. 2017;4(1):1-11. Available from: https://sid.ir/paper/250781/en

IEEE: Copy

S.M. GHASEMI, H. KOOHSARI, and A. FADAVI, “THE ANTIBACTERIAL ACTIVITY OF LEMON JUICE IN LABORATORY PREPARED ICE CREAM,” JOURNAL OF FOOD MICROBIOLOGY, vol. 4, no. 1, pp. 1–11, 2017, [Online]. Available: https://sid.ir/paper/250781/en

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