Vet World Vol.12 January-2019 Article-13
Research Article
Veterinary World, 12(1): 90-96
https://doi.org/10.14202/vetworld.2019.90-96
Antibacterial activity and sensory properties of Heracleum persicum essential oil, nisin, and Lactobacillus acidophilus against Listeria monocytogenes in cheese
2. Department of Food Hygiene and Aquatics, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran.
3. Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
4. Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran.
5. Halal Research Center of IRI, FDA, Tehran, Iran.
Background and Aim: The aim of this study was to evaluate the antibacterial and chemical effect of Heracleum persicum essential oil (EO), nisin, Lactobacillus acidophilus, and their combination against Listeria monocytogenes both in vitro and in Iranian white cheese model.
Materials and Methods: Chemical compositions of H. persicum EO were analyzed by gas chromatography-mass spectrometry. After production of Iranian white cheese, minimum inhibitory concentration (MIC) and minimum bactericidal concentration of EO and nisin and agar spot test of L. acidophilus against L. monocytogenes were evaluated.
Results: Hexyl butanoate (25.98%), octyl isobutyrate (17.82%), methyl butyrate (14.37%), and pentyl cyclopropane (12.77%) were the main components of the EO. MIC of the EO against L. monocytogenes was 2.5 mg/mL. Combination of nisin (5.3 IU/mL) and H. persicum EO (2500 μg/mL) showed increasing effect against L. monocytogenes (fractional inhibitory concentration = 0.9), while a higher concentration of EO and nisin showed undesirable effect on the cheese flavor. Furthermore, a combination of 1012 CFU/g L. acidophilus with H. persicum EO at the concentration of 2.5 mg/mL (T12) showed acceptable sensorial and also antibacterial results in Iranian white cheese.
Conclusion: Combination of H. persicum EO, L. acidophilus, and nisin can be recommended as natural preservatives and flavoring agents in cheese. Keywords: Heracleum persicum, Lactobacillus acidophilus, Listeria monocytogenes, Nisin.
Keywords: Heracleum persicum, Lactobacillus acidophilus, Listeria monocytogenes, Nisin.
How to cite this article: Ehsani A, Rezaeiyan A, Hashemi M, Aminzare M, Jannat B, Afshari A (2019) Antibacterial activity and sensory properties of Heracleum persicum essential oil, nisin, and Lactobacillus acidophilus against Listeria monocytogenes in cheese, Veterinary World, 12(1): 90-96.
Received: 02-07-2018 Accepted: 20-11-2018 Published online: 17-01-2019
Corresponding author: A. Afshari E-mail: asmafshr@gmail.com
DOI: 10.14202/vetworld.2019.90-96
Copyright: Ehsani, et al. This article is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http:// creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.