THE EFFECT OF SATUREJA KHUZESTANICA ESSENTIAL OIL ON E. COLI IN IRANIAN WHITE CHEESE

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SHAHRABI SH.; FAZLARA A.; ZAND MOGHADDAM A.

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Journal: JOURNAL OF FOOD MICROBIOLOGY Year:2017 | Volume:4 | Issue:1 Page(s): 53-63

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Information Journal Paper

Title

THE EFFECT OF SATUREJA KHUZESTANICA ESSENTIAL OIL ON E. COLI IN IRANIAN WHITE CHEESE

Author(s)

SHAHRABI SH. | FAZLARA A. | ZAND MOGHADDAM A. | Issue Writer Certificate

Keywords

ANTI BACTERIALQ1

CHEESEQ2

E. COLIQ1

SATUREJA KHUZESTANICA ESSENTIAL OILQ2

ULTRAFILTRATIONQ2

Abstract

Escherichia coli is one of the most important members of coliforms, which are important in terms of Pathogenicity and toxicity. The aim of this study using of SATUREJA KHUZESTANICA ESSENTIAL OIL as an antibiotic and natural preservatives in a food model (cheese UF) was after 60 days of storage. The data was analyzed using SPSS 16 and statistical tests One_Way ANOVA and Repeated Measures Define. The effect of SATUREJA KHUZESTANICA ESSENTIAL OIL (in 0.02% and 0.04% concentration) was studied on Escherichia coli with 104 cfu/ml in retentate consumed for CHEESE making with the blank sample which was not contained essential oil. The concentration of 0.02 and 0.04 % bacteria in the CHEESE containing the essential oil of 15 keeping up with the other days showed significant difference with the CHEESE without SATUREJA KHUZESTANICA ESSENTIAL OIL (p<0.05). And its reduction rate at the end of the storage period in experimental treatments were 2.78 and 2.59 Log more than the blank sample respectively. While the CHEESE without SATUREJA KHUZESTANICA ESSENTIAL OIL (0%) until the end of the 60 days it still contains more bacteria. Results of determination of pH over a period of 60 days showed significant differences between all treatment groups (p<0.05). These results showed that SATUREJA KHUZESTANICA ESSENTIAL OIL has antimicrobial effects on Escherichia coli in Iranian UF white CHEESE.

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APA: Copy

SHAHRABI, SH., FAZLARA, A., & ZAND MOGHADDAM, A.. (2017). THE EFFECT OF SATUREJA KHUZESTANICA ESSENTIAL OIL ON E. COLI IN IRANIAN WHITE CHEESE. JOURNAL OF FOOD MICROBIOLOGY, 4(1), 53-63. SID. https://sid.ir/paper/250787/en

Vancouver: Copy

SHAHRABI SH., FAZLARA A., ZAND MOGHADDAM A.. THE EFFECT OF SATUREJA KHUZESTANICA ESSENTIAL OIL ON E. COLI IN IRANIAN WHITE CHEESE. JOURNAL OF FOOD MICROBIOLOGY[Internet]. 2017;4(1):53-63. Available from: https://sid.ir/paper/250787/en

IEEE: Copy

SH. SHAHRABI, A. FAZLARA, and A. ZAND MOGHADDAM, “THE EFFECT OF SATUREJA KHUZESTANICA ESSENTIAL OIL ON E. COLI IN IRANIAN WHITE CHEESE,” JOURNAL OF FOOD MICROBIOLOGY, vol. 4, no. 1, pp. 53–63, 2017, [Online]. Available: https://sid.ir/paper/250787/en

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