| Literature DB >> 29981686 |
Anna Abdolshahi1, Sahar Naybandi-Atashi2, Mojtaba Heydari-Majd3, Bahare Salehi4, Farzad Kobarfard5, Seyed Abdulmajid Ayatollahi5, Athar Ata6, Giulia Tabanelli7, Mehdi Sharifi-Rad8, Chiara Montanari7, Marcello Iriti9, Javad Sharifi-Rad5.
Abstract
Doogh is a dairy drinkable fermented product, whose shelf-life and quality is mostly affected by bacteria such as Staphylococcus spp.. This study investigated the antibacterial activity of essential oils (EOs) from Thymus vulgaris L., Mentha piperita L. and Ziziphora tenuior L., alone or in combination, against Staphylococcus aureus in industrial doogh. A three-level and three-variable face centered central composite design experiment was used. Results showed that EOs significantly inhibited S. aureus growth after 1 and 7 days of storage. According to the model, the maximum inhibition was obtained in the presence of 0.2% of EO, independently of the type, and no synergistic or additive effects were observed. Slightly lower S. aureus survivals were observed at the maximum concentration of Z. tenuior EO. In spite of the antimicrobial activity of these EOs, further research is needed to assess their performance in food matrix and, in particular, in dairy product.Entities:
Keywords: Antimicrobial activity; Face centered central composite design.; Peppermint; Response surface methodology; Thymus vulgaris L.; Ziziphora tenuior L.
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Year: 2018 PMID： 29981686
Source DB: PubMed Journal: Cell Mol Biol (Noisy-le-grand) ISSN： 0145-5680 Impact factor: 1.770