<abstract xmlns="http://www.w3.org/1999/xhtml"><p><italic>Listeria monocytogenes</italic> is one of the most frequent foodborne bacteria that can be transmitted through dairy products. The demand for replacing chemical preservatives with natural compounds has increased recently. The aim of this study was to investigate the effect of <italic>Echinophora platyloba</italic> DC ethanolic extract on the survival of <italic>L. monocytogenes</italic> in Lighvan cheese during ripening time. Three concentrations of <italic>E. platyloba</italic> ethanolic extract (0, 0.5, 1 and 1.5%) were added to raw milk at the beginning of Lighvan cheese manufacture, and the population of <italic>L. monocytogenes</italic> was counted on days 15, 30, 60 and 90. Furthermore, the pH and salt concentration of Lighvan cheese were evaluated in these periods. The results showed that an increase in the concentration of ethanolic extract, as well as the ripening time of Lighvan cheese, resulted in a significant decrease (p&lt;0.05) in the levels of <italic>L. monocytogenes</italic> (cfu/g). Moreover, the logarithm of the <italic>L. monocytogenes</italic> population (log cfu/g) was significantly decreased (p&lt;0.05) as the concentration of the added ethanolic extract was enhanced over the ripening time, but no significant changes in pH and salt concentration were observed in Lighvan cheese (p>0.05). It was found that the optimal concentration of <italic>E. platyloba</italic> ethanolic extract for the complete inhibition of <italic>L. monocytogenes</italic> was 1-1.5% following 90 days of the ripening.</p></abstract>

Listeria monocytogenes is one of the most frequent foodborne bacteria that can be transmitted through dairy products. The demand for replacing chemical preservatives with natural compounds has increased recently. The aim of this study was to investigate the effect of Echinophora platyloba DC ethanolic extract on the survival of L. monocytogenes in Lighvan cheese during ripening time. Three concentrations of E. platyloba ethanolic extract (0, 0.5, 1 and 1.5%) were added to raw milk at the beginning of Lighvan cheese manufacture, and the population of L. monocytogenes was counted on days 15, 30, 60 and 90. Furthermore, the pH and salt concentration of Lighvan cheese were evaluated in these periods. The results showed that an increase in the concentration of ethanolic extract, as well as the ripening time of Lighvan cheese, resulted in a significant decrease (p<0.05) in the levels of L. monocytogenes (cfu/g). Moreover, the logarithm of the L. monocytogenes population (log cfu/g) was significantly decreased (p<0.05) as the concentration of the added ethanolic extract was enhanced over the ripening time, but no significant changes in pH and salt concentration were observed in Lighvan cheese (p>0.05). It was found that the optimal concentration of E. platyloba ethanolic extract for the complete inhibition of L. monocytogenes was 1-1.5% following 90 days of the ripening.

Study of the Effect of <italic>Echinophora platyloba</italic> Ethanolic Extract on Survival of <italic>Listeria monocytogenes</italic> in Lighvan Cheese During Ripening Time

Department of Food Engineering, Maragheh Branch

Department of Microbiology, Maragheh Branch

Department of Chemical Engineering, Faculty of Engineering

Macedonian Veterinary Review

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Study of the Effect of  Ethanolic Extract on Survival of  in Lighvan Cheese During Ripening Time

Listeria monocytogenes is one of the most frequent foodborne bacteria that can be transmitted through dairy products. The demand for replacing chemical preservatives with natural compounds has increased recently. The aim of this study was to investigate the effect of Echinophora platyloba DC ethanolic extract on the survival of L. monocytogenes in Lighvan cheese during ripening time. Three concentrations of E. platyloba ethanolic extract (0, 0.5, 1 and 1.5%) were added to raw milk at the beginning of Lighvan cheese manufacture, and the population of L. monocytogenes was counted on days 15, 30, 60 and 90. Furthermore, the pH and salt concentration of Lighvan cheese were evaluated in these periods. The results showed that an increase in the concentration of ethanolic extract, as well as the ripening time of Lighvan cheese, resulted in a significant decrease (p0.05). It was found that the optimal concentration of E. platyloba ethanolic extract for the complete inhibition of L. monocytogenes was 1-1.5% following 90 days of the ripening.

Listeria monocytogenes is one of the most frequent foodborne bacteria that can be transmitted through dairy products. The demand for replacing chemical...

Study of the Effect of Echinophora platyloba Ethanolic Extract on Survival of Listeria monocytogenes in Lighvan Cheese During Ripening Time

Publicado en línea: 15 mar 2021

Páginas: 79 - 85

Recibido: 08 ago 2020

Aceptado: 12 ene 2021

DOI: https://doi.org/10.2478/macvetrev-2021-0012

Palabras clave
ethanolic extract, Lighvan cheese,

© 2021 Siavash Ghaderi et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Study of the Effect of Echinophora platyloba Ethanolic Extract on Survival of Listeria monocytogenes in Lighvan Cheese During Ripening Time

Publicado en línea: 15 mar 2021

Páginas: 79 - 85

Recibido: 08 ago 2020

Aceptado: 12 ene 2021

DOI: https://doi.org/10.2478/macvetrev-2021-0012

Palabras claveethanolic extract, Lighvan cheese,

© 2021 Siavash Ghaderi et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Palabras clave
ethanolic extract, Lighvan cheese,