[Home ] [Archive]   [ فارسی ]  
:: Main :: About :: Current Issue :: Archive :: Search :: Submit :: Contact ::
this is a test
Main Menu
Home::
Journal Information::
About the Journal
Editorial Board
Aims& Scopes
Journal News
Articles archive::
All Issues
Current Issue
For Authors::
Instruction to authors
Subscription::
Registration Information
Subscription Form
Contact us::
Contact Information
Contact us
Site Facilities::
Site map
Search contents
FAQ
Top 10 contents
Inform to friends
Webmail::
Ethical Consideration::
Publication ethics and malpractice statement
::
Search in website

Advanced Search
..
Receive site information
Enter your Email in the following box to receive the site news and information.
..
:: Volume 8, Issue 4 (Winter 2014) ::
Iranian J Nutr Sci Food Technol 2014, 8(4): 13-20 Back to browse issues page
The effect of Ferulago angulata essential oil on Staphylococcus aureus during the manufacture and preservation of Iranian white cheese
MJ Darderafshi , Gh Bahrami , E Sadeghi * , M Khanahmadi , M Mohammadi , R Mohammadi
Abstract:   (8796 Views)
Background and objective: The use of antimicrobials and herbal preservatives has increased in response to increasing public awareness about the effects of chemical preservatives. No study has been carried out thus far on the antimicrobial effects of Ferulago angulata essential oil in dairy products. This study determined the effect of the essential oil on Staphylococcus aureus growth in the manufacture of Iranian white cheese using hurdle technology. Materials and methods: Ferulago angulata was collected from the Dalahoo mountains in the province of Kermanshah and the components of this essential oil were determined by hydro-dilution and gas chromatography/mass spectrophotometer. The antibacterial effect of Ferulago angulata on S. aureus was evaluated at concentrations of 0.0075%, 0.015%, and 0.03%. The data was analyzed using SPSS software. Results: Chemical analysis of the essential oil identified 60 substances (96.84%) and cis-Ocimene was found to be the most frequent compound. Concentrations of 0.015% and 0.03% affected the growth rate of S. aureus significantly (p < 0.01), but the 0.0075% concentration was not significant (p > 0.01). It was found that the bacteria colony decreased at high retention times. Conclusion: The results showed Ferulago angulata essential oil at high concentrations had a high antibacterial effect and could be used to control S. aureus in dairy products in place of chemical preservatives. Keywords: Ferulago angulate, Essential oil, White cheese, Staphylococcus aureus, Antibacterial effect
Keywords: Ferulago angulate, Essential oil, White cheese, Staphylococcus aureus, Antibacterial effect
Full-Text [PDF 632 kb]   (4470 Downloads)    
Article type: Research | Subject: Food Science
Received: 2014/01/26 | Accepted: 2014/01/26 | Published: 2014/01/26
Add your comments about this article
Your username or Email:

CAPTCHA

XML   Persian Abstract   Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Darderafshi M, Bahrami G, Sadeghi E, Khanahmadi M, Mohammadi M, Mohammadi R. The effect of Ferulago angulata essential oil on Staphylococcus aureus during the manufacture and preservation of Iranian white cheese . Iranian J Nutr Sci Food Technol 2014; 8 (4) :13-20
URL: http://nsft.sbmu.ac.ir/article-1-1493-en.html
Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Volume 8, Issue 4 (Winter 2014) Back to browse issues page
Iranian Journal of Nutrition Sciences and Food Technology
Persian site map - English site map - Created in 0.04 seconds with 37 queries by YEKTAWEB 4645