Effects of Ziziphora clinopodioides Essential Oil and Nisin on the Microbiological Properties of Milk

Shahbazi, Yasser

doi:10.15171/ps.2016.42

Cited by 11 publications

(8 citation statements)

References 27 publications

(38 reference statements)

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“…In addition, synergism in antimicrobials could be utilised in an attempt to prevent or delay the emergence of resistant populations of the pathogenic organisms in vivo (Mathur et al, 2017). In vitro studies have demonstrated antibacterial activity of EOs against Listeria monocytogenes, Salmonella typhimurium, Escherichia coli O157:H7, Shigella dysenteria, Bacillus cereus and Staphylococcus aureus (Shahbazi, 2015;De Souza, 2016). BC inhibits the growth of Escherichia coli, Staphylococcus aureus, Proteus vulgaris, Enterobacter aerogenes and Salmonella typhi (Yadav et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

“…A wide variety of EOs derived from plants have been tested for their antimicrobial potential against pathogens and spoilage bacteria (Abdollahzadeh et al, 2014;Perricone et al, 2015). In vitro studies have demonstrated antibacterial activity of EOs against Listeria monocytogenes, Salmonella typhimurium, Escherichia coli O157:H7, Shigella dysenteria, Bacillus cereus and Staphylococcus aureus (Shahbazi, 2015;De Souza, 2016). Probiotic lactic acid bacteria (LAB), especially Lactobacilli, have gained particular attention due to their production of antimicrobial metabolites.…”

Section: Introductionmentioning

confidence: 99%

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Development of antimicrobial gummy candies with addition of bovine colostrum, essential oils and probiotics

Bartkienė

Ružauskas

Lėlė

et al. 2017

Int J of Food Sci Tech

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Summary The aim of this study was to develop antimicrobial properties of gummy candies based on bovine colostrum (BC), essential oils (EOs), lactic acid bacteria (LAB) strains and their combinations. In addition, the heteropolysaccharide (agar), as a multifunctional polymer, was used for the antimicrobial candies preparation. The antimicrobial activities of BC, EOs (C. reticulata L., Eugenia caryophyllata, C. paradisi L., Thymus vulgaris), LAB strains (Lactobacillus plantarum LUHS135 and Lactobacillus paracasei LUHS244) and their combinations against pathogenic bacteria (Pseudomonas aeruginosa, Proteus mirabilis, Escherichia coli, Salmonella enterica, Staphylococcus aureus, Enterococcus faecalis, Streptococcus mutans) were investigated. The highest antimicrobial activities were demonstrated by Thymus vulgaris and Eugenia caryophyllata EOs and their emulsions (12%), and the best formulation of components for antimicrobial gummy candies production would incorporate the BC fermented with L. paracasei LUHS244 in combination with Thymus vulgaris or Eugenia caryophyllata EOs, which inhibited growth of all the tested pathogenic microorganisms (except Pseudomonas aeruginosa). Gummy candies formula consisting of the fermented BC (up to 3%) and thyme EO (up to 0.2%) with mandarin or grapefruit EOs (up to 0.2%) for taste‐masking, allowed obtaining good texture and high overall acceptability products containing desirable antimicrobials, thus antimicrobial gummy candies could be consumer preferred form of nutraceuticals.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Development of antimicrobial gummy candies with addition of bovine colostrum, essential oils and probiotics

Bartkienė

Ružauskas

Lėlė

et al. 2017

Int J of Food Sci Tech

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“…essential oil on S. Typhimurium and S. aureus in commercial barley soup. Except the described two earlier studies, several researches have reported the synergistic effect of nisin with various essential oils against common food-borne pathogenic bacteria such as Listeria monocytogenes (Yamazaki et al, 2004, Shahbazi, 2015a, E. coli O157:H7 (Solomakos et al, 2008;Saldaña et al, 2012;Shahbazi et al, 2015a), B. cereus (Periago & Moezelaar, 2001;Rajkovic et al, 2005;Misaghi & Basti, 2007), B. subtilis (Rajkovic et al, 2005) Salmonella spp. (Govaris et al, 2010;Saldaña et al, 2012) and S. aureus .…”

Section: Discussionmentioning

confidence: 97%

“…A stock suspension was prepared by dissolving appropriate amount of nisin in 0.02 M HCl, then the stock solution was centrifuged at 1500×g for 20 min, filtered by 0.22 µm pore filter (Sigma-Aldrich, USA) and kept at -20 °C until use (Shahbazi, 2015a).…”

Section: Preparation Of Nisinmentioning

confidence: 99%

Antibacterial activity of Ziziphora clinopodioides essential oil and nisin against Bacillus subtilis and Salmonella Typhimurium in commercial barley soup

Shahbazi¹,

Shavisi²,

Mohebi³

2017

BJVM

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“…Gharsallaoui, Oulahal, Joly, and Degraeve (2016) stated that nisin could be used alone or in combination with other preservatives. The combination of nisin and Ziziphora clinopodioides essential oil (ZEO; 0.1% ZEO + 500 IU/mL nisin) effectively delayed the growth of the psychrotrophic microorganisms (reduction about 2 log CFU/g) in raw milk stored at 4 C (Shahbazi, 2016). The use of cinnamon and nisin in alginate calcium coating were successfully limited the TPB growth of fish fillets (Lu, Ding, Ye, & Liu, 2010).…”

Section: Total Psychrophilic Bacteria Growthmentioning

confidence: 99%

A new cost‐effective process for limitation of microbial growth in fish fleshes: Wrapping by aluminum foil coated with electrospun nanofibers

Ceylan

2019

Journal of Food Safety

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The primary aim of this study was to obtain a cost‐effective nanofiber (NCNF) on the surface of aluminum foil. The main aim of the study was to investigate the microbial quality parameters of fish flesh wrapped by aluminum foil coated with NCNF. NCNF having 128.98 nm average diameter and −2.26 mV zeta potential was successfully obtained. NCNF was utilized to delay the rapid increase in total viable bacteria (TVB), psychrophilic bacteria (TPBc), yeast and mold (TYMc), and lactic acid bacteria (LABc) growth in the fish flesh. The changes between uncoated (UC) and NCNF fish samples in TVBc reached by 35% on the fourth day of the cold storage. During the 10 day, the difference in TPBc between the two groups reached 38%. Also, the reduction in TYMc and LABc was found over 2 log colony‐forming unit (CFU)/g. Although UC samples of TVB counts exceeded 6 log CFU/g on the fourth day, the samples treated with NCNFs reached 6 log CFU/g on the eighth day. The study revealed that 0.0432 g nisin and 0.72 × 10−4 g curcumin limited the rapid microbial growth of fish flesh. Moreover, the cost of NCNF containing 0.0432 g nisin and 0.72 × 10−4 g curcumin was defined to be €1.488. Practical applications The present nano process was aimed at obtaining an alternative and cost‐effective antimicrobial nanomaterial derived from highly‐cost food additive. As an effective practical application for the food industry, this obtained nanomaterial was successfully integrated on the surface of the aluminum foils. As a sample food material, the fish flesh was used in order to observe the effect of nanomaterials obtained from 0.0432 g nisin and 0.72 × 10−4 g curcumin. The results showed that cost‐effective nanomaterial was successfully obtained and also microbial spoilage was effectively controlled by wrapping fish fillets with aluminum foils. Therefore, this present study revealed that this cost‐effective nano application may be especially used for costly food materials such as caviar.

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Effects of Ziziphora clinopodioides Essential Oil and Nisin on the Microbiological Properties of Milk

Cited by 11 publications

References 27 publications

Development of antimicrobial gummy candies with addition of bovine colostrum, essential oils and probiotics

Development of antimicrobial gummy candies with addition of bovine colostrum, essential oils and probiotics

Antibacterial activity of Ziziphora clinopodioides essential oil and nisin against Bacillus subtilis and Salmonella Typhimurium in commercial barley soup

A new cost‐effective process for limitation of microbial growth in fish fleshes: Wrapping by aluminum foil coated with electrospun nanofibers

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