Effects of Ziziphora clinopodioides Essential Oil and Nisin on the Microbiological Properties of Milk
作者： Yasser Shahbazi
DOI: 10.15171/PS.2016.42
关键词:
摘要: Background: Recently, because of increasing concern regarding food safety containing chemical additives, remarkable attempts have been made and progress to develop natural antibacterial compounds such as essential oils. Methods: This study was conducted determine antibacterial activities Ziziphora clinopodioides oil (ZEO) alone in combination with different concentrations nisin increase shelf life control Salmonella typhimurium Staphylococcus aureus milk stored at refrigerated temperature. Results: The dominant constituents ZEO our were carvacrol (65.22%) and thymol (19.51%). The microbial population decreased significantly with addition nisin, increased their concentrations longer storage time. It found that samples 0.2% nisin at 500 IU mL-1 had significantly lower (p<0.05). Conclusions: Based on findings, extended the may be used natural products dairy products.
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