STUDY ON THE ANTIMICROBIAL EFFECT OF THE VOLATILE OILS OF SOME HERBS ON E.COLI IN IRANIAN WHITE CHEESE

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KARIM G.; BONYADIAN M.

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Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2004 | Volume:1 | Issue:1 Page(s): 21-28

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Information Journal Paper

Title

STUDY ON THE ANTIMICROBIAL EFFECT OF THE VOLATILE OILS OF SOME HERBS ON E.COLI IN IRANIAN WHITE CHEESE

Author(s)

KARIM G. | BONYADIAN M. | Issue Writer Certificate

Keywords

HERB’S ESSENTIAL OILSQ4

E.COLIQ2

NATURAL PRESERVATIVESQ4

WHITE CHESSEQ4

Abstract

The main goal of this interventional study was to evaluate the antibacterial effects of the volatile oils of some plants including thyme (Thmus Vulgaris), Tarragon (Arlemisia dracunculus), Caraway Seed (Caram Carvi), Penny royal (Mentha pulgium) and peppermint (Mentha piperita) in cheese. Therefore, their volatile oils were extracted using steam distillation methody and from the two concentrations close to the level of MIC of each herb's volatile oil (Thyme 0/1% and 0/2%, the others 0/3% and 0/4%), some 106 CFU/g sacteria (E.coli k12) were inoculated into the sample and control cheeses. All sample and control cheese were kept at 12ºC (Optimum temperature for ripening of cheese) for one week and were checked for the number of sacteria after 24, 48, 78 and 168 hours. The results also indicated that the volatile oils of Thyme caused 3 and 4 log reduction of E.COLI at 0.1 and 0.2% concentrations in the samples after 168 hours. The oils of Peppermint, Carawey seed and Peny royal showed moderate effect and caused 2 and 2.5 log reduction at 0.3 and 0.4% concentrations to the control after 168 hours. The volatile oils of Tarragon caused 1 and 1.5 log reduction to the control at 0.3 and 0.4% concentrations after 168 hours. According to the results of this study, it is applicable to use these volatile oils as the NATURAL PRESERVATIVES and flavoring agents in cheese.

Cites

INVESTIGATING EFFECT OF KELUSSIA ODORATISSIMA MOZAFF POWDER ON SOME MICROBIAL AND SENSATION CHARACTRISTICS OF BORUJERD DOMESTIC CHEESE

References

مطالعه تاثیر روغنهای فرار برخی گیاهان بر باکتریهای E. coli و S. aureus در محیط کشت مایع

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APA: Copy

KARIM, G., & BONYADIAN, M.. (2004). STUDY ON THE ANTIMICROBIAL EFFECT OF THE VOLATILE OILS OF SOME HERBS ON E.COLI IN IRANIAN WHITE CHEESE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 1(1), 21-28. SID. https://sid.ir/paper/71522/en

Vancouver: Copy

KARIM G., BONYADIAN M.. STUDY ON THE ANTIMICROBIAL EFFECT OF THE VOLATILE OILS OF SOME HERBS ON E.COLI IN IRANIAN WHITE CHEESE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2004;1(1):21-28. Available from: https://sid.ir/paper/71522/en

IEEE: Copy

G. KARIM, and M. BONYADIAN, “STUDY ON THE ANTIMICROBIAL EFFECT OF THE VOLATILE OILS OF SOME HERBS ON E.COLI IN IRANIAN WHITE CHEESE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 1, no. 1, pp. 21–28, 2004, [Online]. Available: https://sid.ir/paper/71522/en

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