|
Investigation of the effect of different levels of Cyminum cuminum essential oil on antimicrobial and sensory properties in lactic cheese
|
Hamid Badali   , Jalil Khandaghi * |
| Department of Food Science and Technology, Sarab Branch, Islamic Azad University, Sarab, Iran. & Department of Food Science and Technology, Sarab Branch, Islamic Azad University, Sarab, Iran. 3Department of food Biotechnology, Biotechnology Research Center, Tabriz Branch, Islamic Azad University, Tabriz, Iran |
|
|
Abstract: |
Cheese is a dynamic dairy product that goes through extensive biochemical and microbial changes as it ripens. The growth of molds, such as Penicillium and Aspergillus, has long been an issue for producers during the processing and ripening process. The aim of this study was to evaluate the antimicrobial properties of cumin essential oil in the manufacturing of lactic cheese, as well as investigation of the effect of essential oil on the survival of lactic acid bacteria in cheese. For this purpose, concentrations of 200, 500 and 1000 mg/L of cumin essential oil were added to lactic cheese samples and the total population of bacteria, mold and yeast, lactobacilli and lactic streptococci were counted and the direct growth of Aspergillus flavous and Penicillium citrinum on pieces of cheese was studied in the first, 15th, 30th and 60th days of refrigerated cheese. Also, the impact of effect of essential oil on the sensory properties of the samples was investigated. The results revealed that with the population of all microbial groups rises as storage time increases, but this tendency is slower in samples containing essential oils and this inhibitory effect is directly related to increasing the concentration of essential oils. Furthermore, the synergistic effects of cumin essential oil and lactic acid bacteria in the control of microorganisms were also demonstrated. Cumin essential oil did not inhibit the growth of lactic acid bacteria in cheese samples and even encouraged their growth by reducing the number of competing microbes. Considering the general acceptance of the sensory properties of the samples, the use of 500 mg/L cumin essential oil is recommended, especially to control the growth of Aspergillus and Penicillium molds in Lactic cheese.
|
Article number: 4 |
| Keywords: cumin essential oil, lactic cheese, Aspergillus flavous, Penicillium citrinum |
|
|
|
|
Type of Study: Research |
Subject:
General
|
|
|
|
|
|
