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Sharifi, Dabir, Aliakbarlu, Javad, Kazemi, Mohieddin. (1404). Antibacterial effects of Persian shallot extract, Lactobacillus acidophilus, and sodium nitrite on Listeria monocytogenes and Salmonella Typhimurium. پژوهش های میوه کاری, 1(1), 7-14. doi: 10.30466/fsp.2025.56010.1003
Dabir Sharifi; Javad Aliakbarlu; Mohieddin Kazemi. "Antibacterial effects of Persian shallot extract, Lactobacillus acidophilus, and sodium nitrite on Listeria monocytogenes and Salmonella Typhimurium". پژوهش های میوه کاری, 1, 1, 1404, 7-14. doi: 10.30466/fsp.2025.56010.1003
Sharifi, Dabir, Aliakbarlu, Javad, Kazemi, Mohieddin. (1404). 'Antibacterial effects of Persian shallot extract, Lactobacillus acidophilus, and sodium nitrite on Listeria monocytogenes and Salmonella Typhimurium', پژوهش های میوه کاری, 1(1), pp. 7-14. doi: 10.30466/fsp.2025.56010.1003
Sharifi, Dabir, Aliakbarlu, Javad, Kazemi, Mohieddin. Antibacterial effects of Persian shallot extract, Lactobacillus acidophilus, and sodium nitrite on Listeria monocytogenes and Salmonella Typhimurium. پژوهش های میوه کاری, 1404; 1(1): 7-14. doi: 10.30466/fsp.2025.56010.1003

Antibacterial effects of Persian shallot extract, Lactobacillus acidophilus, and sodium nitrite on Listeria monocytogenes and Salmonella Typhimurium

Food Safety and Packaging
مقاله 2، دوره 1، شماره 1، مرداد 2025، صفحه 7-14    اصل مقاله (489.42 K)
نوع مقاله: Original Article
شناسه دیجیتال (DOI): 10.30466/fsp.2025.56010.1003
نویسندگان
Dabir Sharifi1؛ Javad Aliakbarlu2؛ Mohieddin Kazemi* 2
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
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
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