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Statement of the Problem: Increasing the survival of probiotic bacteria and improve the hygienic quality of dairy products using natural preservatives is widely accepted today, It has long been recognized that some essential oils (EOs) have antimicrobial properties and that they can be used as food flavoring agents or preservatives, and for medicinal purposes. However, to establish the usefulness of natural preservatives, they must be evaluated alone and in combination with other preservation factors (such as probiotic bacteria) to determine whether there are synergistic effects and to devise effective combinations. In this study the effect of Teucrium polium, cumin and Mentha longifolia L. EO on Lactobacillus casei survivability and flavor characteristics of yoghurt, cheese and ayran were studied.

Surgical versus non-surgical periodontal therapy in reduction of periodontal pockets (5-8 mm depth)