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Antibacterial effects of Persian shallot extract, Lactobacillus acidophilus, and sodium nitrite on Listeria monocytogenes and Salmonella Typhimurium | ||
Food Safety and Packaging | ||
مقالات آماده انتشار، پذیرفته شده، انتشار آنلاین از تاریخ 29 فروردین 1404 | ||
نوع مقاله: Original Article | ||
شناسه دیجیتال (DOI): 10.30466/fsp.2025.56010.1003 | ||
نویسندگان | ||
Dabir Sharifi1؛ Javad Aliakbarlu2؛ Mohieddin Kazemi* 3 | ||
1MS, Graduated from Faculty of Veterinary Medicine, Urmia University, Urmia, Iran | ||
2Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran | ||
3Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran. | ||
چکیده | ||
In recent years, the negative side effects of extensive use of chemical preservatives have become a major health concern. Therefore, it is necessary to find the safe and natural biological preservatives with health promotion effects. This study aimed to investigate the stimulatory effect of Persian shallot extract (PSE) on Lactobacillus acidophilus growth, and evaluate the individual and combined antibacterial effects of PSE, L. acidophilus and sodium nitrite against Listeria monocytogenes and Salmonella Typhimurium. The minimum inhibitory concentration values of PSE were 2, 4, and 8 mg/mL against L. monocytogenes, S. Typhimurium, and L. acidophilus, respectively. The results revealed that PSE (0.05 mg/mL) significantly increased (up to 1.3 log10 CFU/mL) L. acidophilus growth compared to control group. The treatments of L. acidophilus and PSE as well as the treatment of L. acidophilus with sodium nitrite and PSE prevent the growth of L. monocytogenes completely. Also, the combined treatment of L. acidophilus and PSE showed the greatest antibacterial effect against S. Typhimurium, and caused 4.27 log10 CFU/mL reduction compared to control treatment. However, the combined treatment of L. acidophilus, PSE and sodium nitrite caused only 0.92 log10 CFU/mL reduction in S. Typhimurium count. It can be concluded that PSE not only could increase the growth of L. acidophilus but also had strong antibacterial properties, and combined use of PSE, L. acidophilus, and sodium nitrite showed significant anti-listeria activity. | ||
کلیدواژهها | ||
Foodborne pathogen؛ Natural antibacterial؛ Probiotic؛ Shallot extract؛ Sodium nitrite | ||
آمار تعداد مشاهده مقاله: 47 |