|کد مقاله||کد نشریه||سال انتشار||مقاله انگلیسی||ترجمه فارسی||نسخه تمام متن|
|5740070||1412156||2018||7 صفحه PDF||ندارد||دانلود کنید|
â¢We studied the effect of citrus extract on pathogens in a yogurt-based salad.â¢Lactic Acid Bacteria (LAB) varied little in untreated and treated salad.â¢CitroxÂ® affected significantly yeast populations in the yogurt-based salad samples.â¢CitroxÂ® had a significant effect on the survival of the inoculated E.Â coli O157:H7.â¢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 (8.0â8.5 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 0â70, 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 2.8â4.8 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 1.5â3.0 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