TY - JOUR
T1 - Antibacterial activity of some Lamiaceae species against Staphylococcus aureus in yoghurt-based drink (Doogh)
AU - Abdolshahi, Anna
AU - Naybandi-Atashi, Sahar
AU - Heydari-Majd, Mojtaba
AU - Salehi, Bahare
AU - Kobarfard, Farzad
AU - Ayatollahi, Seyed Abdulmajid
AU - Ata, Athar
AU - Tabanelli, Giulia
AU - Sharifi-Rad, Mehdi
AU - Montanari, Chiara
AU - Iriti, Marcello
AU - Sharifi-Rad, Javad
N1 - Publisher Copyright:
© 2018 by the C.M.B. Association.
PY - 2018
Y1 - 2018
N2 - 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.
AB - 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.
KW - Antimicrobial activity
KW - Face centered central composite design
KW - Peppermint
KW - Response surface methodology
KW - Thymus vulgaris L.
KW - Ziziphora tenuior L.
UR - https://www.scopus.com/pages/publications/85049985333
U2 - 10.14715/cmb/2018.64.8.11
DO - 10.14715/cmb/2018.64.8.11
M3 - Artículo
C2 - 29981686
AN - SCOPUS:85049985333
SN - 0145-5680
VL - 64
SP - 71
EP - 77
JO - Cellular and Molecular Biology
JF - Cellular and Molecular Biology
IS - 8
ER -