Antibacterial activity of some Lamiaceae species against Staphylococcus aureus in yoghurt-based drink (Doogh)

Abstract

Doogh is a dairy drinkable fermented product, whose shelf-life and quality is mostly affected by bacteria such as Staphylococcus spp.. This study investigated the antibacterial activity of essential oils (EOs) from Thymus vulgaris L., Mentha piperita L. and Ziziphora tenuior L., alone or in combination, against Staphylococcus aureus in industrial doogh. A three-level and three-variable face centered central composite design experiment was used. Results showed that EOs significantly inhibited S. aureus growth after 1 and 7 days of storage. According to the model, the maximum inhibition was obtained in the presence of 0.2% of EO, independently of the type, and no synergistic or additive effects were observed. Slightly lower S. aureus survivals were observed at the maximum concentration of Z. tenuior EO. In spite of the antimicrobial activity of these EOs, further research is needed to assess their performance in food matrix and, in particular, in dairy product.

Aloe Genus Plants: From Farm to Food Applications and Phytopharmacotherapy

“…Nowadays, the food industry looks for new sources of natural compounds with different properties [ 124 , 125 , 126 , 127 , 128 , 129 , 130 , 131 , 132 ]. It is considered that, through the plant kingdom, Aloe species, especially A. vera , is one of the most applied medical plants worldwide [ 133 ].…”

Plants of Genus Mentha: From Farm to Food Factory

“…Over 90% of all cases of food poisoning are caused by Bacillus cereus , Campylobacter jejuni , Clostridium botulinum , Clostridium perfringens , Escherichia coli pathogenic strains, Listeria monocytogenes , Salmonella spp., Shigella spp., Staphylococcus aureus , Yersinia enterocolitica , as well as Vibrio cholerae [ 148 ]. These microorganisms are responsible for foodborne outbreaks in different food branches, such as drinking water, beverages, dairy products, fruits, vegetables and even meat and fish products [ 149 ]. For decades, in the food industry, a wide variety of synthetic compounds has been used for preservative and antimicrobial purposes with the aim of inhibiting microorganism growth and spoiling.…”

Convolvulus plant—A comprehensive review from phytochemical composition to pharmacy

“…Plants are considered a valuable source of natural compounds that exhibit different biological and pharmacological activities (Abdolshahi et al, ; Mishra et al, ; Mishra et al, ; Salehi et al, ). Since centuries, many different plants and their phytoconstituents have been used in both traditional and modern medicine purposes in the world (Prakash et al, ; Salehi et al, ; Sharifi‐Rad et al, ).…”