the main objective of this study was to investigate the effect of enterococci isolated from traditional lighvan cheese on the quality of iranian uf white during ripening. four samples of cheese were provided from four different cheese production units in lighvan region. strains of enterococci in these samples were isolated by standard microbiological methods and selective medium of kanamycin es...

BACKGROUND AND OBJECTIVES In this study, the antibacterial effect of essential oil of tarragon (Artemisia dracunculus) on Staphylococcus aureus and Escherichia coli was evaluated in culture media and Iranian white cheese. MATERIALS AND METHODS The tarragon essential oil (EO) obtained by the steam distillation method and its antibacterial activity was evaluated in 96-well microtiter plates con...

Antifungal activity of essential oils (EOs) of Zataria multiflora (thyme) and Syzygium aromaticum (clove) against Aspergillus flavus growth and aflatoxin B1 production was studied in potato dextrose agar (PDA) and potato dextrose broth (PDB), as well as in Iranian white cheese as a food model. The results showed that the inhibitory potential of EOs in the PDB medium is more than PDA medium. Clo...

Background & Aims of the Study: Methicillin-resistant staphylococcus aureus (MRSA) is considered as a major pathogen in public health concern. The objectives of this study were to firstly determine antibiotic sensitivity among Staphylococcus aureus isolated from traditional Iranian white cheese during 2015 from Hamedan province of Iran; and secondly to estimate the presence of ...

The behaviour of Escherichia coli O157:H7 was studied during the manufacture and storage of Iranian white cheese in brine. Cheese was manufactured using pasteurized cow milk and inoculated with E. coli O157:H7 with inoculum level of 103 cfu/ml. Four treatments were designed. Cheeses were made with or without starter culture and kept immersed in 6 or 8% salt brine during ripening and storage. Ch...

Background: Food preservation includes procedures to assure higher level of food safety, hygiene and stability. To achieve this goal, the use of combination biopreservatives, such as Essential oils and Probiotics, has gained increased attention. Objective: The aim of this study was to evaluate the antimicrobial effects of Mentha longifolia L. esential oil and Lactobacillus casei aginst Listeri...

background and objective: during cheese ripening, some of water insoluble casein change to water soluble nitrogen which are include intermediate hydrohysate protein and free amino acids. materials and methods: these enzymes save their activities in pasteurization temperature and also uht processing. in this study effect of number of pscyrotroph bacteria on physical and chemical properties on uf...