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جستجوی پیشرفته
  1. صفحه اصلی
  2. بایگانی‌ها
  3. دوره 3 شماره 2 (2016): Spring
  4. Original Article

دوره 3 شماره 2 (2016)

اسفند 2016

Antimicrobial Effect of Mentha spicata and Mentha pulegium Essential Oils in Two Storage Temperatures on the Survival of Debaryomyces hansenii in Iranian Doogh

  • Guity Karim
  • Mahzad Aghazadeh Meshgi
  • Rahim Karimi Ababil
  • Saeed Bokaie

بیوتکنولوژی غذایی کاربردی, دوره 3 شماره 2 (2016), 16 اسفند 2016 , صفحه 99-104
https://doi.org/10.22037/afb.v3i2.10886 چاپ شده: 2016-03-16

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چکیده

Background and Objectives: Doogh is an Iranian preferred dairy drink, especially in warm seasons. Blowing by yeasts is a common occurring spoilage when this product is kept outside the refrigerator in warm temperature. Natural additives such as herbal essential oils, which also induce the desired flavor and color, may solve this problem and retard yeast growth. Spearmint, pennyroyal and some other herbs and their extracts were traditionally used in this product. In the current study, the antimicrobial effect of Mentha spicata and Mentha pulegium essential oils on the survival of Debaryomyces hansenii was evaluated in two different storage temperatures.

 

Materials and Methods: Iranian Doogh was prepared according to the national standard method with different concentrations of the mentioned essential oils. Then all the samples were inoculated with yeast inocula to achieve a yeast count of >3×106 CFUml-1. Viability of Debaryomyces hansenii was investigated during the storage time (0-28 days) of Doogh samples at 4°C and 25°C at different intervals. Statistical analysis was performed using the one-way Analysis of Variance and Tukey’s post hoc methods. Also α level was considered equal to 0.05.

 

Results and Conclusion: Different concentrations of Mentha spicata and Mentha pulegium essential oils had significant effect on the growth of the yeast. Increasing the concentration of these essential oils decreased the logarithm of number of microorganisms. The essential oils of Mentha spicata and Mentha pulegium in low concentrations have antimicrobial effect on spoilage yeast and can improve the sensory properties of Doogh. Therefore, they can be the best alternative preservatives for hazardous chemical compounds.

کلمات کلیدی:
  • Antimicrobial activity
  • Debaromyces hansenii
  • Doogh
  • Essential oil
  • Mentha pulegium
  • Mentha spicata
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ارجاع به مقاله

Karim, G., Aghazadeh Meshgi, M., Karimi Ababil, R., & Bokaie, S. (2016). Antimicrobial Effect of Mentha spicata and Mentha pulegium Essential Oils in Two Storage Temperatures on the Survival of Debaryomyces hansenii in Iranian Doogh. بیوتکنولوژی غذایی کاربردی, 3(2), 99–104. https://doi.org/10.22037/afb.v3i2.10886
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مراجع

Codex Alimentarius Commission, Joint FAO/WHO, food standards programme FAO/WHO coordinating committee for the Near East. Fifth Session. Tunis, Tunisia, 26-29 January 2009. Project Document for a Regional Standard Doogh. Prepared by the Islamic Republic of Iran. Agenda Item 5. CX/NEA 09/5/8.

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