جستجوی مقالات مرتبط با کلیدواژه « aspergillus flavous » در نشریات گروه « صنایع غذایی »

Cheese is a dynamic dairy product that goes through extensive biochemical and microbial changes as it ripens. The growth of molds, such as Penicillium and Aspergillus, has long been an issue for producers during the processing and ripening process. The aim of this study was to evaluate the antimicrobial properties of cumin essential oil in the manufacturing of lactic cheese, as well as investigation of the effect of essential oil on the survival of lactic acid bacteria in cheese. For this purpose, concentrations of 200, 500 and 1000 mg/L of cumin essential oil were added to lactic cheese samples and the total population of bacteria, mold and yeast, lactobacilli and lactic streptococci were counted and the direct growth of Aspergillus flavous and Penicillium citrinum on pieces of cheese was studied in the first, 15th, 30th and 60th days of refrigerated cheese. Also, the impact of effect of essential oil on the sensory properties of the samples was investigated. The results revealed that with the population of all microbial groups rises as storage time increases, but this tendency is slower in samples containing essential oils and this inhibitory effect is directly related to increasing the concentration of essential oils. Furthermore, the synergistic effects of cumin essential oil and lactic acid bacteria in the control of microorganisms were also demonstrated. Cumin essential oil did not inhibit the growth of lactic acid bacteria in cheese samples and even encouraged their growth by reducing the number of competing microbes. Considering the general acceptance of the sensory properties of the samples, the use of 500 mg/L cumin essential oil is recommended, especially to control the growth of Aspergillus and Penicillium molds in Lactic cheese.

Nowadays, studies have been developing in order to use antimicrobial properties of plants instead of using synthetic preservatives. Jujube is one of the famous herbs. Jujube (Ziziphus jujube. Mill) belongs to family of Ramnaseh and native to the central areas of the Iran plateau. The fruit, leaves and root of this plant have medicinal and wellness properties. In this study, evaluated some physico-chemical of jujube extract (Extraction yield, Moisture, water activity, Fat content, Ash, Brix) and its effect on the mold of Aspergillus flavus. Extraction of dried and Ground jujube fruit was done by soaking with Hydroethanol solvent. Chemical composition of the extract was determined by GC-MS method. So the evaluated minimum inhibitory concentration (MIC) and the minimum fungal concentration (MFC) of extract against Aspergillus fulvous (PTCC 5004) by the dilution method in a liquid medium. In the next step, different concentrations of the extract were sprayed on corn grains and after placing a disk containing suspension of Mold spores in each petri dish. Growth of mold on corn grains was measured during 7 days. The results showed that the hydroethanolic extract of jujube fruit has an anti-mold effect against Aspergillus fulvous and the minimum inhibitory concentration of extract in the culture medium was determined 350 μg / ml and there was not observed any lethality at concentrations less than 1000 μg / ml. The minimum inhibitory concentration of the extract in the blanched corn grain medium was 5000 μg / ml. Therefore, the hydroethanolic extract of jujube fruit has an inhibitory effect on Aspergillus flavus but does not have the inactivation effect on this mold and its spores.