The Effect of Cumin Essential Oil Stress on Survival and Stability of Lactobacillus casei in Probiotic Yogurt

Subject Areas :

Noushin Mohajeri ¹ (گروه علوم و صنایع غذایی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران.)
Peyman Mahasti Shotorbani ² (گروه کنترل کیفی و بهداشتی مواد غذایی، ‌واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران.)
Afshin Akhondzadeh Basti ³ (گروه بهداشت مواد غذایی‌، دانشکده دامپزشکی‌، دانشگاه تهران‌، تهران‌، ایران.)
Zhaleh Khoshkhoo ⁴ (گروه علوم و صنایع غذایی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران.)
Ali Khanjari ⁵ (گروه بهداشت مواد غذایی‌، دانشکده دامپزشکی‌، دانشگاه تهران‌، تهران‌، ایران.)

Received: 2021-11-16 Accepted : 2022-01-12 Published : 2024-06-21

Keywords:

References:

1. سازمان ملی استاندارد ایران. 1385. روش تعیین در شیر و فراورده‌های H با تراکم pH اسیدیته کل و آن. استاندارد شماره


2. مهاجرفر، ط.، حسین زاده، ا.، آخوندزاده بستی، ا.، خنجری، ع.، میثاقی، ع. و گندمی نصرآبادی، ح.‌1391.‌تعیین میزان حداقل غلظت بازدارندگی (MIC) لیزوزیم و آویشن شیرازی روی لیستریا مونوسیتوژنز.‌گیاهان‌دارویی، دوره11، شماره44، 77- 70.


3. Al-Okbi, S.Y. and Mohamed, D.A. 2012. Preparation and evaluation of functional foods in adjuvant arthritis. J. Yace., 63(4): 394-402.


4. Amirdivani S. and Baba, A. S. 2011. Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil. LWT– Food Science and Technology, 44: 1458-1464.


5.  

 

6. Atallah, A. A. 2016. The production of bio-yoghurt with probiotic bacteria, Royal jelly and Bee pollen grains. Journal of Nutrition & Food Sciences, 6 (3): 510.


7. Ayar, A. and‌ Gurlin, E. 2014. Production and sensory, textural, physico-chemical properties of flavored spreadable yogurt. Life Sci. J, 11(4): 58-65.


8. Azizkhani, M. and Parsaeimehr, M. 2018. Probiotics survival, antioxidant activity and sensory properties of yogurt flavored with herbal essential oils. Food Res. J, 25(3): 921-927.


9. Bonezar, G., Wszolek, M. and Suita, a. 2002. The effect of certain factors on the properties of yogurt made from ewe’s milk. Food Chemistry, 79: 85-91.


10. Burt, S. 2004. Essentialoils: their antibacterial propertied and potential application in foods-a review. International Food Mashinicrobiology, 94 (30): 223- 253.


11. Calsamiglia, S., Busquet, M., Cardozo, P.W., Castillejos, L. and Ferret, A. 2007. Invited review: essential oils as modifiers of rumen microbial fermentation. Dairy Sci, 90‌(6): 2580-2595.


12. Chen, M. J., Tang, H. Y. and Chiang, M.-L. 2017. Effects of heat, cold, acid and bile salt adaptations on the stress tolerance and protein expression of kefir-isolated robiotic Lactobacillus kefiranofaciens M1. Food Microbiol, 66: 20-27. 


13. de Souza, E. L., da Cruz Almeida, E. T. and de Sousa Guedes, J. P. 2016. The Potential of the Incorporation of Essential Oils and Their Individual Constituents to Improve Microbial Safety in Juices: A Review. Compr Rev Food Sci Food Saf. 15‌(4): 753-772.


14. El-Shafei, K., Tawfik, N. F., Dabiza, N. M. A., Sharaf, O. M. and Effat, B. A. 2010. In vitro assessment of gastrointestinal viability of potentially probiotic Lactobacilli. J. American Sci, 6 (11): 357-367.


15. Flinger, K., Lundomood, J.B. and Hasan, P.M.T. 1988. Fortification of low fat plain yogurt with calcium gluconate. Cultured Dairy Product J. 23(1): 5-9.


16. Fontana, , Zacconi, C. and Morelli, L. 2018. genetic signatures of dairy Lactobacilluscasei Group. Front in microbiol, 9: 2611.


17. Granato, D., Branco, GF., Cruz, AG. and Shah. 2010. Probiotic dairy products as functional foods. Comprehensive Reviews in Food Science and Food Safety, 9(5): 455 – 470.


18. Haghiroalsadat, F., Vahidi, A., Sabour, M., Azimzadeh, M., Kalantar, M. and Sharafadini M. 2011. The Indigenous Cuminum Cyminum of Yazd Province: Chemical Assessment and Evaluation of its Antioxidant Effects. JSSU, 19 (4): 472-481.


19. Hekmat, S., Soltani, H. and Reid, G. 2009. Growth and survival of Lactobacillusreuteri RC-14 and Lactobacillusrhamnosus GR-1 in yogurt for use as a functional food. Innov. Food Sci. Technol, 10 (2): 293-296.


20. Institute of Standards and Industrial Research of Iran. 1992. Probiotic yogurt-Specifications and test methods. ISIRI. no 11325. 1st Revision, Karaj, ISIRI. [In Persian].


21. Jooyandeh, H., Noshad, M. and Khamirian, R. 2018. Modeling of ultrasound-assisted extraction, characterization and in vitro p+h armacological potential of polysaccharides from Vaccinium arctostaphylos L. Int J Biol Macromol, 107: 938-48.


22. Kailasapathy, KJL-FS. 2006. Technology Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt. LWT– Food Science and Technology, 39‌(10): 1221-7.


23. Keogh, M. K. and B. T. O’Kennedy. 1998. Rheology of stirred yogurt as affected by added milk fat, protein and hydrocolloids. Food Sci. 63:‌108–114.


24. Lankaputhra, W. E. V. and Shah, N. P. 2014. Investigation of factors affecting viability of Lactobacillus acidophilus in yogurt. Dairy Congress melborne, 18-22.

 

25. Lee, S. J., Hwang, J. H., Lee, S., Ahn, J. and Kwak, H. 2007. Property changes and cholesterol‐lowering effects in evening primrose oil‐enriched and cholesterol‐reduced yogurt. J. Dairy Technol, 1‌(60): 22- 30.


26. Lourens-Hattingh, A., Viljoen, BJFRI. 2001. Growth and survival of a probiotic yeast in dairy products. Food Research International, 34‌(9): 791-6.


27. Madhu, A. N., Amrutha, N. and Prapulla, S. G. 2012. Characterization and Antioxidant Property of Probiotic and Synbiotic Yogurts. Probiotics & Antimicro, 4: 90–97.


28. Maragkoudakis, P. A., Zoumpopoulou, G., Miaris, C., Kalantzopoulos, G., Pot, B. and Tsakalidou, E. 2006. Probiotic potential of Lactobacillus strains isolated from dairy products. Dairy J, 16‌(3): 189-199.


29. Marhamatizadeh, M. H., Ehsandoost, E., Gholami, P. and Davanyan Mohaghegh, M. 2013. Effect of olive leaf Extract on Growth and viabiolity of Lactobacillus acidophilus and Bifido bacterium bifidum for production of probiotic Milk and Yogurt. International Journal of farming and Allied Sciences, 2‌(17): 572-578.


30. Mortazavian, A. M., Ehsani, M. R., Mousavi, S. M., Rezaei, K., Sohrabvandi, S. and Reinheimer, J. A. 2007. Effect of refrigerated storage temperature on the viability of probiotic microorganisms in yogurt. J. Dairy Technol, 60 (2):‌123-127.


31. Muniandy, P., Shori, A.B., and Baba, A.S. 2017. Comparison of the effect of green, white and black tea on Streptococcus thermophilus and Lactobacillus spp. in yogurt during refrigerated storage. Asso. Arab. Uni. Basic Appl. Sci, 22: 26–30.


32. Pajohi Alamoti, M. R, Tajik, H., Akhondzade, A., Gandomi, H. and Ehsani, A. 2012. A Study on chemical composition and antimicrobial activity of essential oil of Mentha longifolia L. and Cuminum cyminum L. in soup. FSCT, 9‌(36): 33-45 [In Persian].


33. Prasanna Pradeep, P. H. and Charalampopoulos, D. 2019. Encapsulation in an alginate–goats’ milk–inulin matrix improves survival of probiotic Bifidobacterium in simulated gastrointestinal conditions and goats’ milk yoghurt. International Journal of Dairy Technolgy, 72‌(1): 132-141.


34. Ramasubramanian, L., Restuccia, C. and Deeth, H. C. 2008. Effect of calcium on the physical properties of stirred probiotic yogurt. Journal of Dairy Science, 91: 4164–4175.


35. Sahadeva, R. P. K., Leong, S. F., Chua, K. H., Tan, C. H., Chan, H.Y., Tong, E.V., Wong, S.Y.W. and Chan, H. K. 2011. Survival of commercial probiotic strains to pH and bile. Food Res. J, 18(4): 1515-1522.


36. Shah, N. 2000. Probiotic bacteria: selective enumeration and survival in dairy foods. Journal of Dairy Science, 83(4): 894-907.


37. Tamime, A.Y. and Robinson, R. K. 1999. Yogurt science and technology. CRC Press, Boca Raton. p. 37.