|کد مقاله||کد نشریه||سال انتشار||مقاله انگلیسی||ترجمه فارسی||نسخه تمام متن|
|5740070||1412156||2018||7 صفحه PDF||سفارش دهید||دانلود کنید|
- We studied the effect of citrus extract on pathogens in a yogurt-based salad.
- Lactic Acid Bacteria (LAB) varied little in untreated and treated salad.
- Citrox® affected significantly yeast populations in the yogurt-based salad samples.
- Citrox® had a significant effect on the survival of the inoculated E.Â coli O157:H7.
- Listeria monocytogenes survived in all salad samples during the storage period.
The antimicrobial effect of citrus extract (at 1Â mL/kg [C1] and 2Â mL/kg [C2]) on naturally occurring microbiota and inoculated pathogens (E.Â coli O157:H7 and L. monocytogenes at ca. 6 log cfu/g) in the traditional Greek yogurt-based salad Tzatziki stored at 4, 10, or 21Â Â°C, was examined. Lactic acid bacteria (LAB) were high (8.0-8.5 log cfu/g) and varied only minimally for both the control (untreated) and the citrus extract-treated salad samples, whereas the higher citrus extract concentration yielded the lowest yeast populations, irrespective of temperature, during the entire storage period. Populations of inoculated E.Â coli (6 log cfu/g) declined in both untreated and citrus extract-treated samples from day 0-70, 35, and 15Â at 4, 10, and 21Â Â°C, respectively. Citrus extract had a significant effect on the survival of the inoculated E.Â coli O157:H7, with reductions of 2.8-4.8 log cfu/g in the citrus extract-treated samples at the end of the storage period. Our data show that L.Â monocytogenes survived in both untreated and citrus extract-treated samples during the entire storage period, irrespective of the storage temperature. The higher concentration of citrus extract had a significant effect on the survival of L.Â monocytogenes in the treated samples, and reductions of 1.5-3.0 logs were noted on final day 70, 35 and 15Â at 4, 10 and 21Â Â°C, respectively. The results of our study demonstrated the potential of citrus extract as a natural compound that can control the growth of food-borne pathogenic bacteria, such as E.Â coli O157:H7 and L.Â monocytogenes in Tzatziki, a yogurt-based salad.
Journal: Food Microbiology - Volume 69, February 2018, Pages 11-17