Effects of <i>Mentha longifolia</i> L. essential oil on viability and cellular ultrastructure of <i>Lactobacillus casei</i> during ripening of probiotic Feta cheese

Mahmoudi, Razzagh; Tajik, Hossein; Ehsani, Ali; Farshid, Amir Abbas; Zare, Payman; Hadian, Mojtaba

doi:10.1111/j.1471-0307.2012.00867.x

Cited by 26 publications

(28 citation statements)

References 27 publications

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“…Third, microorganisms consumed part of the free water by microbial metabolism during the ripening process. Other researchers reached the same experimental result that the pH value of probiotic cheese is lower than that of control cheese as in paper (Buriti, Da Rocha, Assis, & Saad, 2005;Mahmoudi et al, 2013; where Minas fresh cheese was added with L. paracasei and L. acidophilus La-5, in paper (Bergamini, Hynes, & Zalazar, 2006) where Pategrás cheese was added with L. acidophilus and L. paracasei, in paper (Burns et al, 2008) where Crescenza Cheese was added with L. casei and L. acidophilus and in paper (Kılıç, Kuleaşan, Eralp, & Karahan, 2009) where Turkish Beyaz cheese was added with L. fermentum and L. plantarum.…”

Section: Proteolysissupporting

confidence: 59%

“…Both of the Lactococcus of control cheese and experiment cheese showed a decrease in the beginning, then had an increase in the middle ripening time and finally declined towards a relatively constant value at the end of ripening. A number of physical parameters control the growth of microorganisms in cheese during ripening, including water content, salt concentration, pH and organic acids, ripening temperature, redox potential and nitrate (Beresford, Fitzsimons, Brennan, & Cogan, 2001;Mahmoudi et al, 2013). During the first stages of cheese manufacture, water activity is 0.99 and lactose content is high, which support the growth and activity of the starter culture.…”

Section: Microbiological Analysis Of Cheesesmentioning

confidence: 99%

“…Many studies have shown that cheese can be a less-hostile environment for probiotic bacteria, leading to higher survival rates of these strains, not only in the production process, but also for some cheeses during the ripening period Karimi et al, 2011;Mahmoudi et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

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Influence ofLactobacillus caseiLC2W on the proteolysis and aroma compounds of Cheddar cheese during ripening period

Jia

Gong

2015

CyTA - Journal of Food

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Influence of Lactobacillus casei LC2W on the proteolysis and aroma compounds of Cheddar cheese during ripening period La influencia del Lactobacillus casei LC2W en la proteólisis y los compuestos aromáticos del queso Cheddar durante el periodo de maduración Cheddar cheeses were prepared with or without Lactobacillus casei LC2W for studying the survival of the probiotic bacteria and the influence of this strain on cheese proteolysis and aroma compounds of 180 days at 6°C. Following ripening, the probiotic bacteria counts remained about 10 8 cfu/g. In addition, the water-soluble nitrogen (WSN)/total nitrogen (TN) and phosphotungstic acid soluble nitrogen 5% (PTA-SN)/TN had significant differences between cheeses with and without probiotic strain at the end of ripening. Analysis of aroma compounds showed that probiotic cheese had more aroma compounds than control cheese during the ripening period, and principal components analysis (PCA) showed that the aroma profile of the two types of Cheddar cheeses belonged to different areas at the beginning of ripening, but after 180 days of ripening they were in the same area. The study demonstrated that L. casei LC2W can be used as an adjunct culture into Cheddar cheese for making a functional food. Keywords: Cheddar cheese; Lactobacillus casei LC2W; probiotic; functional foodsLos quesos Cheddar se prepararon con y sin Lactobacillus casei LC2W para estudiar la supervivencia de la bacteria probiótica y la influencia de esta sobrecarga en la proteólisis del queso y los compuestos aromáticos durante 180 días a 6°C. Mediante la maduración, los recuentos de bacteria probiótica se mantuvieron alrededor de 10 8 cfu/g. Adicionalmente, el nitrógeno soluble en agua (WSN)/nitrógeno total (TN) y el nitrógeno soluble en ácido fostotúngstico 5% (PTA-SN)/TN tuvieron diferencias significativas entre los quesos con y sin sobrecarga probiótica al final de la maduración. El análisis de los compuestos aromáticos mostraron que el queso probiótico tenía más compuestos aromáticos que el queso control durante el periodo de maduración, además el análisis de compuestos principales (PCA) mostró que el perfil del aroma de los dos tipos de queso Cheddar pertenecía a un área distinta al principio de la maduración, pero después de 180 días madurando, estos estaban en la misma área. El estudio demostró que el L. casei LC2W puede ser utilizado como cultivo auxiliar en el queso Cheddar para la elaboración de alimentación funcional.

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Section: Proteolysissupporting

confidence: 59%

Section: Microbiological Analysis Of Cheesesmentioning

confidence: 99%

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Influence ofLactobacillus caseiLC2W on the proteolysis and aroma compounds of Cheddar cheese during ripening period

Jia

Gong

2015

CyTA - Journal of Food

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“…The obtained EO was dried over anhydrous sodium sulfate until the last traces of water were removed and then stored in dark sealed vials at 4°C [11].…”

Section: Methods Of the Eo Preparationmentioning

confidence: 99%

Inhibitory Effect of Mentha Longifolia L. Essential Oil against Listeria Monocytogenes Using Transmission Electron Microscopy

Mahmoudi¹,

Katiraee²,

Tajik³

et al. 2016

Int J Vet Sci Res

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Inevitable side effects of chemical food preservatives and drug resistance have increased interests on use of natural preservatives derived from plants. Therefore, in the present paper, the biological properties of Mentha longifolia L. essential oil were studied. Chemical analysis (GC/ MS) and antibacterial properties of the Mentha longifolia L. essential oil (EO) was under different temperature and pH values were evaluated with special reference to the mechanism of inhibition Listeria monocytogenes growth at ultra-structural level by TEM.Minimum inhibition concentration and minimum bactericidal concentration values of the M. longifoli L. EO showed to be in the range of 150-9600 µg/ml. These MIC, MBC results and cell membrane damage observed in TEM evaluation indicate that this EO has a high potential of anti-Listeria effect. It is concluded that M. longifoli L. EO could be effectively used as a natural biopreservative against foodborne bacteria.

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“…For confirmation of analysis results, the essential oil was also analyzed by GC/MS (Agilent 6890 gas chromatogram equipped with an Agilent 5973 massselective detector; Agilent UK) and the same capillary column and analytical conditions as above. The MS was run with the electron-ionization mode and ionization energy of 70 eV (13,14).…”

Section: Gas Chromatogram-mass Spectrometry (Gc/ms)mentioning

confidence: 99%

Artemisia spicigera Essential Oil: Assessment of Phytochemical and Antioxidant Properties

ghajarbeygi¹,

Mohammadi²,

Mahmoudi³

et al. 2015

Biotech Health Sci

Self Cite

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Background: Essential oils (EO), also called volatile odoriferous oil, are aromatic oily liquids extracted from different parts of plants.In general, the constituents in EOs are terpenes, aromatic compounds (aldehyde, alcohol, phenol, methoxy derivatives, and so on), and terpenoids (isoprenoids). Essential Oils have been known to possess antioxidant and antimicrobial activities, thereby serving as natural additives in foods and food products. Objectives: The aim of this study was to assess the quantity and quality of compounds, with active chemical and antioxidant properties, of Artemisia spicigera essential oil (EO) due to the effect of geographic location and season of harvest on the phenolic compounds of the plant. The plant was collected from east Azarbayjan province, Iran (both before and after the flowering stage). Materials and Methods: A. spicigera EO was analyzed by gas chromatogram/mass spectrometry (GC-MS). The antioxidant activity and total phenolic content before and after flowering were evaluated by the Folin Ciocalteu method. Also, the yields of essential oil as a percentage based on the level of dry plant and the volume of extracted oil was determined. Results: Analysis of A. spicigera EO by gas chromatogram-mass spectrometry showed that spachulenol 1 H cycloprop (18.39%) and bicyclo hexan-3-en, 4-met (26.16%), were the prominent EOs of Artemisia before and after the flowering stage; the total phenolic EO before and after the flowering stage was 23.61 ± 1.08 µg/mL and 17.71 ± 0.9 µg/mL, respectively. Also level of flavonoid content before and after the flowering stage was 37.27 ± 1.70 µg/mL and 29.04 ± 1.30 µg/mL, respectively. This EO was able to reduce the stable free radical 2, 2-diphenol,1-picryl hydrazyl (DPPH) with an IC 50 of 86.14 ± 2.23 and 96.18 ± 2.61 µg/mL, before and after flowering, respectively. Yield of EO before and after flowering was 0.5% and 0.6%, respectively. Conclusions: Results have shown that A. spicigera EO before and after flowering has antioxidant properties and therefore can be used in combination with other preservatives to protect food materials against a variety of oxidative systems.

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Effects of Mentha longifolia L. essential oil on viability and cellular ultrastructure of Lactobacillus casei during ripening of probiotic Feta cheese

Cited by 26 publications

References 27 publications

Influence ofLactobacillus caseiLC2W on the proteolysis and aroma compounds of Cheddar cheese during ripening period

Influence ofLactobacillus caseiLC2W on the proteolysis and aroma compounds of Cheddar cheese during ripening period

Inhibitory Effect of Mentha Longifolia L. Essential Oil against Listeria Monocytogenes Using Transmission Electron Microscopy

Artemisia spicigera Essential Oil: Assessment of Phytochemical and Antioxidant Properties

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