Effect of Mentha spicata L. and Mentha aquatica L. essential oils on the microbiological properties of fermented dairy product,kashk |
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| Authors: | Leila Golestan Laleh Seyedyousefi Hami Kaboosi Hamed Safari |
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| Affiliation: | 1. Department of Food Science, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran;2. Department of Microbiology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran |
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| Abstract: | The antibacterial activity of Mentha spicata and Mentha aquatica essential oils (EO) was tested against Staphylococcus aureus, Lactobacillus reuteri, Bifidobacterium animalis and Clostridium perfringens using agar well and disc diffusion techniques. Results showed that M. spicata EO had the highest inhibition activity against the studied microorganisms. Then, the antibacterial activity of both EO at 1500 and 2500 ppm was examined in industrial liquid kashk during the storage at 4 °C for 20 days. Both EO reduced the S. aureus viable count below 5 log CFU g?1 after 4 days; however, the population of C. perfringens, L. reuteri and B. animalis decreased <1 log CFU g?1 during the storage time. The least deteriorative effect on the lactic acid bacteria was related to M. aquatica. As revealed by organoleptic studies, kashk samples containing M. aquatica EO at 1500 and 2500 ppm were the most preferred samples. |
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| Keywords: | Dairy products essential oil kashk microbiological properties mint |
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