کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4406218 1618685 2014 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Soft cheese supplemented with black cumin oil: Impact on food borne pathogens and quality during storage
ترجمه فارسی عنوان
پنیر نرم افزاری با روغن زیره سیاه: تاثیر بر پاتوژن های خوراکی و کیفیت در طول ذخیره سازی
کلمات کلیدی
پنیر نرم، روغن زیره سبز، پاتوژن های خوراکی غذا، ضد باکتری
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم محیط زیست بوم شناسی
چکیده انگلیسی

Black cumin seed oil (BCSO) was tested for its inhibitory effect against some pathogenic bacteria (Staphylococcus aureus ATCC 6538, Escherichia coli ATCC 8739, Listeria monocytogenes Scott A and Salmonella enteritidis PT4) in Domiati cheese during cold storage. Physical, chemical and sensorial changes in cheese during storage were recorded. Pasteurized milk was inoculated before renneting with a mixed culture of bacteria at ca. 4 log CFU mL−1. In vitro and in situ supplementation with BCSO showed antimicrobial impact on the growth of S. aureus, E. coli, L. monocytogenes and S. enteritidis inoculated into media and cheese samples. Supplementing of cheese with BCSO (0.1% or 0.2%, w/w) significantly reduced the counts of the inoculated pathogens by ca. 1.3 log and 1.5 log CFU g−1 after 21 days of storage. In addition, BCSO controlled the development of titratable acidity, limited the changes in ripening indices, flavor components and kept considerable physicochemical and sensorial properties of cheese.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Saudi Journal of Biological Sciences - Volume 21, Issue 3, July 2014, Pages 280–288
نویسندگان
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