Volume 11, Issue 1 (5-2019)
2019, 11(1): 58-64 |
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Jalilvand M R, Mohammadi A, Roghani K, Hashemi M, Ghodrati N, Feyzi P, et al . Investigation of Antimicrobial Effect of Biebersteinia multifida on White Cheese Stored at Refrigerator Temperature. North Khorasan University of Medical Sciences 2019; 11 (1) :58-64
URL: http://journal.nkums.ac.ir/article-1-1730-en.html
URL: http://journal.nkums.ac.ir/article-1-1730-en.html
Mohammad Reza Jalilvand1 
, Ameneh Mohammadi2 , Katayoun Roghani3 , Mitra Hashemi4 , Nahid Ghodrati5 , Pouyan Feyzi6 , Peiman Alesheikh7 , Parastoo Zarghami Moghaddam *8
, Ameneh Mohammadi2 , Katayoun Roghani3 , Mitra Hashemi4 , Nahid Ghodrati5 , Pouyan Feyzi6 , Peiman Alesheikh7 , Parastoo Zarghami Moghaddam *8
1- Ph.D. of Nutrition, Natural products and medicinal plants Research center, North Khorasan University of Medical Sciences, Bojnurd, Iran
2- MS of Phytochemistery, Natural products and medicinal plants Research Center, North Khorasan University of Medical Sciences, Bojnurd, Iran
3- MS of Analytical Chemistry, Natural Products and Medicinal Plants Research Center, North Khorasan University of Medical Sciences, Bojnurd, Iran
4- MSc of Statistics, Deputy of Research, North Khorasan University of Medical Sciences, Bojnurd, Iran
5- MS of Food Science and Technology, Food and Drug Administration, North Khorasan University of Medical Sciences, Bojnurd, Iran
6- PhD of Chemical Engineering, Chemical and Petroleum Engineering Department, Sharif University of Technology, Tehran, Iran
7- PhD of Chinese Medicine, Natural Products and Medicinal Plants Research Center, North Khorasan University of Medical Sciences, Bojnurd, Iran
8- PhD Student of Microbiology, Natural Products and Medicinal Plants Research Center, North Khorasan University of Medical Sciences, Bojnurd, Iran ,parastoozarghami@yahoo.com
2- MS of Phytochemistery, Natural products and medicinal plants Research Center, North Khorasan University of Medical Sciences, Bojnurd, Iran
3- MS of Analytical Chemistry, Natural Products and Medicinal Plants Research Center, North Khorasan University of Medical Sciences, Bojnurd, Iran
4- MSc of Statistics, Deputy of Research, North Khorasan University of Medical Sciences, Bojnurd, Iran
5- MS of Food Science and Technology, Food and Drug Administration, North Khorasan University of Medical Sciences, Bojnurd, Iran
6- PhD of Chemical Engineering, Chemical and Petroleum Engineering Department, Sharif University of Technology, Tehran, Iran
7- PhD of Chinese Medicine, Natural Products and Medicinal Plants Research Center, North Khorasan University of Medical Sciences, Bojnurd, Iran
8- PhD Student of Microbiology, Natural Products and Medicinal Plants Research Center, North Khorasan University of Medical Sciences, Bojnurd, Iran ,
Abstract: (5779 Views)
Introduction: In recent years, food manufacturers have taken a lot of attention to the use of natural preservatives instead of chemical preservatives in their products, which has led consumers to prefer to use processed food without preservatives or even with natural preservatives. The aim of the present study was to investigate the antibacterial effect of ethanolic extract of Biebersteinia multifida on the growth of food-borne bacteria on white cheese.
Methods: After the plant gathering, the ethanolic extract of plant prepared, after ensuring the milk is not microbial contamination, Bacterial inoculation, Calcium chloride, extract and Enzyme added to milks and divided to five groups (control negative, positive and treatment). Survey of growth rate of bacteria did in 60 days.
Results: The results indicated that in the specimen containing the extract, the number of bacteria decreased throughout the study period compared to the non-extracting specimen. The most antibacterial effect of the extract was observed in removing or inhibiting bacterial growth in the first 24 hours. But over time, the antibacterial properties of the extract decreased and the number of developed bacteria increased. Conclusions: Despite the fact that the effect of inhibiting bacterial growth of the Biebersteinia multifida extract in the first 24 hours was positive, the observation of the instability of the effect of the extract of the cheese in the next stages of the experiment led to the growth of food-borne bacteria and could not be used as substitutes for chemical preservatives.
Methods: After the plant gathering, the ethanolic extract of plant prepared, after ensuring the milk is not microbial contamination, Bacterial inoculation, Calcium chloride, extract and Enzyme added to milks and divided to five groups (control negative, positive and treatment). Survey of growth rate of bacteria did in 60 days.
Results: The results indicated that in the specimen containing the extract, the number of bacteria decreased throughout the study period compared to the non-extracting specimen. The most antibacterial effect of the extract was observed in removing or inhibiting bacterial growth in the first 24 hours. But over time, the antibacterial properties of the extract decreased and the number of developed bacteria increased. Conclusions: Despite the fact that the effect of inhibiting bacterial growth of the Biebersteinia multifida extract in the first 24 hours was positive, the observation of the instability of the effect of the extract of the cheese in the next stages of the experiment led to the growth of food-borne bacteria and could not be used as substitutes for chemical preservatives.
Type of Study: Orginal Research |
Subject:
Basic Sciences
Received: 2018/08/4 | Accepted: 2018/10/29 | Published: 2019/06/18
Received: 2018/08/4 | Accepted: 2018/10/29 | Published: 2019/06/18
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