EFFECT OF ESSENTIAL OIL AND EXTRACT OF ZIZIPHORA CLINOPODIOIDES ON YOGHURT STARTER CULTURE ACTIVITY

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MEHRABAN SANGATASH M.; KARAZHYAN R.; HADAD KHODAPARAST M.H.; HABIBI NAJAFI M.B.; BEIRAGHI TOOSI S.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2007 | Volume:3 | Issue:4 Page(s): 47-55

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Title

EFFECT OF ESSENTIAL OIL AND EXTRACT OF ZIZIPHORA CLINOPODIOIDES ON YOGHURT STARTER CULTURE ACTIVITY

Author(s)

Keywords

ZIZIPHORA CLINOPODIOIDESQ4

ESSENTIAL OILQ1

EXTRACTQ1

YOGHURT STARTER CULTUREQ4

Abstract

Although Lamiaceae family have been used for centuries as flavouring agent or spice in different foods and also in traditional medicine for treatment of digestive and viral diseases, for example utilization of ZIZIPHORA CLINOPODIOIDES in yoghurt for above mentioned objectives but a few studies have been performed on the interaction between these compounds and YOGHURT STARTER CULTURE activity. This study was designed to evaluate the effect of ZIZIPHORA CLINOPODIOIDES on growth of YOGHURT STARTER CULTURE. Trials of set yoghurt were prepared according to standard method with different cocentrations of the ESSENTIAL OIL (0, 125, 250, 500 µg/L) and EXTRACT (0, 1000, 2000, 4000 µg/L) of ZIZIPHORA CLINOPODIOIDES. Viability of starter culture was investigated during the storage of yoghurt at 4 0 C at different time intervals. The results showed that the number of starter culture in all samples decreased during storage. There was no significant difference of ZIZIPHORA CLINOPODIOIDES ESSENTIAL OIL between samples and control (P <0.01). The EXTRACT of ZIZIPHORA CLINOPODIOIDES at high concentration (4000 µg/L) significantly (P <0.01) decreased the viability of starter culture after 19th day of yoghurt production.

Cites

COMPOSITION OF ESSENTIAL OIL OF ZIZIPHORA CLINOPODIOIDES AND ITS ANTIMICROBIAL ACTIVITY ON KLUYVEROMYCES MARXIANUS

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APA: Copy

MEHRABAN SANGATASH, M., KARAZHYAN, R., HADAD KHODAPARAST, M.H., HABIBI NAJAFI, M.B., & BEIRAGHI TOOSI, S.. (2007). EFFECT OF ESSENTIAL OIL AND EXTRACT OF ZIZIPHORA CLINOPODIOIDES ON YOGHURT STARTER CULTURE ACTIVITY. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 3(4), 47-55. SID. https://sid.ir/paper/72521/en

Vancouver: Copy

MEHRABAN SANGATASH M., KARAZHYAN R., HADAD KHODAPARAST M.H., HABIBI NAJAFI M.B., BEIRAGHI TOOSI S.. EFFECT OF ESSENTIAL OIL AND EXTRACT OF ZIZIPHORA CLINOPODIOIDES ON YOGHURT STARTER CULTURE ACTIVITY. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2007;3(4):47-55. Available from: https://sid.ir/paper/72521/en

IEEE: Copy

M. MEHRABAN SANGATASH, R. KARAZHYAN, M.H. HADAD KHODAPARAST, M.B. HABIBI NAJAFI, and S. BEIRAGHI TOOSI, “EFFECT OF ESSENTIAL OIL AND EXTRACT OF ZIZIPHORA CLINOPODIOIDES ON YOGHURT STARTER CULTURE ACTIVITY,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 3, no. 4, pp. 47–55, 2007, [Online]. Available: https://sid.ir/paper/72521/en

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