Study of the effect of Echinophora platyloba ethanolic extract on survival of Listeria monocytogenes in Lighvan cheese during ripening time
Listeria monocytogenes is one of the most frequent foodborne bacteria that can be transmitted through dairy products. The demand for replacing chemical preservatives with natural compounds has increased recently. The aim of this study was to investigate the effect of Echinophora platyloba DC ethanol...
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| Format: | Article |
| Language: | English |
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Ss.Cyril and Methodius University, Skopje
2021-03-01
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| Series: | Macedonian Veterinary Review |
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| Online Access: | https://macvetrev.mk/LoadArticleContent?DOI=10.2478_macvetrev_2021_0012 |
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| author | Siavash Ghaderi Saman Mahdavi Alireza Yousefi |
| author_facet | Siavash Ghaderi Saman Mahdavi Alireza Yousefi |
| author_sort | Siavash Ghaderi |
| collection | DOAJ |
| description | Listeria monocytogenes is one of the most frequent foodborne bacteria that can be transmitted through dairy products. The demand for replacing chemical preservatives with natural compounds has increased recently. The aim of this study was to investigate the effect of Echinophora platyloba DC ethanolic extract on the survival of L. monocytogenes in Lighvan cheese during ripening time. Three concentrations of E. platyloba ethanolic extract (0, 0.5, 1 and 1.5%) were added to raw milk at the beginning of Lighvan cheese manufacture, and the population of L. monocytogenes was counted on days 15, 30, 60 and 90. Furthermore, the pH and salt concentration of Lighvan cheese were evaluated in these periods. The results showed that an increase in the concentration of ethanolic extract, as well as the ripening time of Lighvan cheese, resulted in a significant decrease (p<0.05) in the levels of L. monocytogenes (cfu/g). Moreover, the logarithm of the L. monocytogenes population (log cfu/g) was significantly decreased (p<0.05) as the concentration of the added ethanolic extract was enhanced over the ripening time, but no significant changes in pH and salt concentration were observed in Lighvan cheese (p>0.05). It was found that the optimal concentration of E. platyloba ethanolic extract for the complete inhibition of L. monocytogenes was 1-1.5% following 90 days of the ripening. |
| first_indexed | 2024-12-14T04:26:46Z |
| format | Article |
| id | doaj.art-9d083e0311ca481294da4e9f587f40a0 |
| institution | Directory Open Access Journal |
| issn | 1409-7621 1857-7415 |
| language | English |
| last_indexed | 2024-12-14T04:26:46Z |
| publishDate | 2021-03-01 |
| publisher | Ss.Cyril and Methodius University, Skopje |
| record_format | Article |
| series | Macedonian Veterinary Review |
| spelling | doaj.art-9d083e0311ca481294da4e9f587f40a02022-12-21T23:17:10ZengSs.Cyril and Methodius University, SkopjeMacedonian Veterinary Review1409-76211857-74152021-03-01441798510.2478/macvetrev-2021-0012Study of the effect of Echinophora platyloba ethanolic extract on survival of Listeria monocytogenes in Lighvan cheese during ripening timeSiavash Ghaderi0Saman Mahdavi1Alireza Yousefi2Department of Food Engineering, Maragheh Branch, Islamic Azad University, Maragheh, IranDepartment of Microbiology, Maragheh Branch, Islamic Azad University, Maragheh, IranDepartment of Chemical Engineering, Faculty of Engineering, University of Bonab, Bonab, IranListeria monocytogenes is one of the most frequent foodborne bacteria that can be transmitted through dairy products. The demand for replacing chemical preservatives with natural compounds has increased recently. The aim of this study was to investigate the effect of Echinophora platyloba DC ethanolic extract on the survival of L. monocytogenes in Lighvan cheese during ripening time. Three concentrations of E. platyloba ethanolic extract (0, 0.5, 1 and 1.5%) were added to raw milk at the beginning of Lighvan cheese manufacture, and the population of L. monocytogenes was counted on days 15, 30, 60 and 90. Furthermore, the pH and salt concentration of Lighvan cheese were evaluated in these periods. The results showed that an increase in the concentration of ethanolic extract, as well as the ripening time of Lighvan cheese, resulted in a significant decrease (p<0.05) in the levels of L. monocytogenes (cfu/g). Moreover, the logarithm of the L. monocytogenes population (log cfu/g) was significantly decreased (p<0.05) as the concentration of the added ethanolic extract was enhanced over the ripening time, but no significant changes in pH and salt concentration were observed in Lighvan cheese (p>0.05). It was found that the optimal concentration of E. platyloba ethanolic extract for the complete inhibition of L. monocytogenes was 1-1.5% following 90 days of the ripening.https://macvetrev.mk/LoadArticleContent?DOI=10.2478_macvetrev_2021_0012echinophora platylobaethanolic extractlighvan cheeselisteria monocytogenes |
| spellingShingle | Siavash Ghaderi Saman Mahdavi Alireza Yousefi Study of the effect of Echinophora platyloba ethanolic extract on survival of Listeria monocytogenes in Lighvan cheese during ripening time Macedonian Veterinary Review echinophora platyloba ethanolic extract lighvan cheese listeria monocytogenes |
| title | Study of the effect of Echinophora platyloba ethanolic extract on survival of Listeria monocytogenes in Lighvan cheese during ripening time |
| title_full | Study of the effect of Echinophora platyloba ethanolic extract on survival of Listeria monocytogenes in Lighvan cheese during ripening time |
| title_fullStr | Study of the effect of Echinophora platyloba ethanolic extract on survival of Listeria monocytogenes in Lighvan cheese during ripening time |
| title_full_unstemmed | Study of the effect of Echinophora platyloba ethanolic extract on survival of Listeria monocytogenes in Lighvan cheese during ripening time |
| title_short | Study of the effect of Echinophora platyloba ethanolic extract on survival of Listeria monocytogenes in Lighvan cheese during ripening time |
| title_sort | study of the effect of echinophora platyloba ethanolic extract on survival of listeria monocytogenes in lighvan cheese during ripening time |
| topic | echinophora platyloba ethanolic extract lighvan cheese listeria monocytogenes |
| url | https://macvetrev.mk/LoadArticleContent?DOI=10.2478_macvetrev_2021_0012 |
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