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Effects of Mentha longifolia L. essential oil on viability and cellular ultrastructure of Lactobacillus casei during ripening of probiotic Feta cheese |
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| Authors: | RAZZAGH MAHMOUDI HOSSEIN TAJIK ALI EHSANI AMIR A FARSHID PAYMAN ZARE MOJTABA HADIAN |
| Affiliation: | 1. Department of Food Hygiene and Aquatics, Faculty of Veterinary Medicine, University of Tabriz, 29 Bahman Blvd., Tabriz;2. Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, PO Box 1177, Urmia;3. Department of Pathobiology, Faculty of Veterinary Medicine and Head of Electron Microscopy Centre, Urmia University, PO Box 177, Urmia;4. Department of Pathobiology, Faculty of Veterinary Medicine, University of Tabriz, 29 Bahman Blvd., Tabriz;5. Department of Clinical Sciences, Faculty of Veterinary Medicine, Urmia University, PO BOX 1177, Urmia, Iran |
| Abstract: | The effects of Mentha longifolia L. essential oil during ripening and storage probiotic Feta cheese were studied, in relation to viability and cellular ultrastructure of Lactobacillus casei. The addition of the essential oil in the concentrations from 0.0 to 0.03% was trialled: the 0.03% treatment resulted in the highest viability of L. casei and the lowest pH value compared with other treatments (P < 0.05). Electron microscopy showed that essential oil caused no harm to L. casei. This study demonstrated the favourable effects of M. longifolia on optimal maintenance of L. casei at the end of cheese storage period. |
| Keywords: | Transmission electron microscopy Mentha longifolia L Essential oil Lactobacillus casei Probiotic Feta cheese |