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首页> 外文期刊>International Journal of Dairy Technology >Effects of Mentha longifolia L. essential oil and Lactobacillus casei on the organoleptic properties and on the growth of Staphylococcus aureus and Listeria monocytogenes during manufacturing, ripening and storage of Iranian white-brined cheese.
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Effects of Mentha longifolia L. essential oil and Lactobacillus casei on the organoleptic properties and on the growth of Staphylococcus aureus and Listeria monocytogenes during manufacturing, ripening and storage of Iranian white-brined cheese.

机译：薄荷叶精油和干酪乳杆菌对伊朗白变种奶酪的制造，成熟和储存过程中感官特性以及金黄色葡萄球菌和单核细胞增生李斯特菌生长的影响。

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This research evaluated the effects of Mentha longifolia L. essential oil (EO) in concentrations 0, 50, 150 and 300 ppm and Lactobacillus casei (108-109 CFU/mL) on the growth of Staphylococcus aureus and Listeria monocytogenes during the manufacturing, ripening and storage of Iranian white-brined cheese. The growth of the two pathogens was significantly reduced (P < 0.01) by both EO concentrations >=50 ppm and probiotic and their combination in the standard manufacturing and storage process conditions of the cheese. Furthermore, the treatment containing 150 ppm of this EO combined with probiotic had a favourable inhibitory effect on the growth of two pathogenic micro-organisms and also was the most appropriate treatment in sensory assessment. The synergistic effects of the above-mentioned concentration level between the essential oil and probiotic were significant compared to other treatments, including essential oil and probiotic only. Thus, a lower concentration of this EO can be used when it is combined with this probiotic. copyright 2012 Society of Dairy Technology.
机译：这项研究评估了薄荷（Mentha longifolia L.）精油（EO）的浓度分别为0、50、150和300 ppm和干酪乳杆菌（10 8 -10 9 CFU /毫升）对伊朗白菜奶酪的制造，成熟和储存过程中金黄色葡萄球菌和单核细胞增生李斯特菌的生长。在干酪的标准生产和储存过程条件下，EO浓度> = 50 ppm和益生菌及其组合会明显降低两种病原体的生长（P <0.01）。此外，含有150 ppm的这种EO与益生菌结合的处理对两种病原微生物的生长具有良好的抑制作用，也是在感官评估中最合适的处理。与仅包含精油和益生菌的其他治疗方法相比，上述浓度水平在精油和益生菌之间的协同作用显着。因此，当与这种益生菌结合时，可以使用较低浓度的这种EO。版权所有2012奶业技术学会。

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