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EFFECT OF CUMINUM CYMINUM L. ESSENTIAL OIL AND LACTOBACILLUS ACIDOPHILUS (A PROBIOTIC) ON STAPHYLOCOCCUS AUREUS DURING THE MANUFACTURE, RIPENING AND STORAGE OF WHITE BRINED CHEESE
Author(s) -
SADEGHI EHSAN,
AKHONDZADEH BASTI AFSHIN,
NOORI NEGIN,
KHANJARI ALI,
PARTOVI RAZIEH
Publication year - 2013
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2011.00664.x
Subject(s) - cuminum , lactobacillus acidophilus , food science , probiotic , staphylococcus aureus , chemistry , ripening , organoleptic , essential oil , biology , bacteria , genetics
In this study, the effect of Cuminum cyminum L. essential oil (EO) and Lactobacillus acidophilus (a probiotic) on growth of Staphylococcus aureus in white brined cheese was evaluated. The experiment included different levels of EO (0, 7.5, 15 and 30 µL/100 mL milk) and L. acidophilus (0 and 0.5%) to assess their effects on S. aureus count during the manufacture, ripening and storage of Iranian white brined cheese for up to 75 days. The significant ( P < 0.05) inhibitory effects of EO (even at its lowest concentration) and the probiotic on this organism were observed alone and in combination together. Considering the organoleptic evaluation of the EO used in this study, the best inhibitory effect was obtained at combination of EO = 15 µL/100 mL and probiotic = 0.5%. PRACTICAL APPLICATIONS The significant ( P < 0.05) synergistic inhibitory effect of the EO and probiotic on S. aureus shown in this study can improve the scope of the EO function in the food industry.