STUDY ON THE HEALTH EFFECTS OF MONOLAURIN IN LOREK (TRADITIONAL FOOD FROM WHEY)

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EHSANI A.; MAHMOUDI R.; FEYZOLLAHBEYGI O.; RAISI M.; HASHEMI M.; REZAYAN A.; ZARE P.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2013 | Volume:9 | Issue:37 Page(s): 93-99

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Title

STUDY ON THE HEALTH EFFECTS OF MONOLAURIN IN LOREK (TRADITIONAL FOOD FROM WHEY)

Author(s)

Keywords

LOREKQ3

MONOLAURINQ3

STAPHYLOCOCCUS AUROUS AND LISTERIA MONOCYTOGENESQ3

Abstract

New food products derived from by-products of dairy plants in the food industry is very important, LOREK is a product derived from whey, which in some regions of Iran, including Kurdistan and Azerbaijan provinces is produced. This product due to high amounts of nutritious ingredients and processes generate highly susceptible to contamination with pathogenic microorganisms. The purpose of this study was to evaluate the inhibitory effects MONOLAURIN against pathogenic bacteria STAPHYLOCOCCUS AUROUS AND LISTERIA MONOCYTOGENESin LOREK. LOREK produced from whey by heating at 95 °C and 6.5-6.7. Staphylococcus aurous and L. monocytogenes (1.5×106 CFU/g) inoculate to LOREK and same time MONOLAURIN was also added in different concentration. This product was kept for three weeks at a temperature of 4 °C.Antibacterial activity against pathogenic bacteria was evaluated at the zero, 3, 7, 14 and 21 days using specific mediums. The results showed that MONOLAURIN inhibit the growth of S. aurous and L.monocytogenesand its inhibitory effect on these bacteria is significant in comparison with a control group (P<0.05). The findings of this study was the most effective antimicrobial MONOLAURIN against S. aurous, so that on days 14 and 21 in treatments containing 10000 and 20000 ppm MONOLAURIN, S. aurous was not isolated (P<0.05). Over time can be quite significant on Antimicrobial effect of MONOLAURIN (P<0.05).

Cites

PREVALENCE AND ANTIBIOTICS SUSCEPTIBILITY OF STAPHYLOCOCCUS AUREUS IN TRADITIONAL KOUZEH CHEESE AT SAQQEZ RETAILS

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APA: Copy

EHSANI, A., MAHMOUDI, R., FEYZOLLAHBEYGI, O., RAISI, M., HASHEMI, M., REZAYAN, A., & ZARE, P.. (2013). STUDY ON THE HEALTH EFFECTS OF MONOLAURIN IN LOREK (TRADITIONAL FOOD FROM WHEY). IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 9(37), 93-99. SID. https://sid.ir/paper/72514/en

Vancouver: Copy

EHSANI A., MAHMOUDI R., FEYZOLLAHBEYGI O., RAISI M., HASHEMI M., REZAYAN A., ZARE P.. STUDY ON THE HEALTH EFFECTS OF MONOLAURIN IN LOREK (TRADITIONAL FOOD FROM WHEY). IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2013;9(37):93-99. Available from: https://sid.ir/paper/72514/en

IEEE: Copy

A. EHSANI, R. MAHMOUDI, O. FEYZOLLAHBEYGI, M. RAISI, M. HASHEMI, A. REZAYAN, and P. ZARE, “STUDY ON THE HEALTH EFFECTS OF MONOLAURIN IN LOREK (TRADITIONAL FOOD FROM WHEY),” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 9, no. 37, pp. 93–99, 2013, [Online]. Available: https://sid.ir/paper/72514/en

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