تاثیر اسانس و عصاره کاکوتی کوهی بر فعالیت باکتری های آغازگر ماست

Although Lamiaceae family have been used for centuries as flavouring agent or spice in different foods and also in traditional medicine for treatment of digestive and viral diseases, for example utilization of Ziziphora clinopodioides in yoghurt for above mentioned objectives but a few studies have been performed on the interaction between these compounds and yoghurt starter culture activity. This study was designed to evaluate the effect of Ziziphora clinopodioides on growth of yoghurt starter culture. Trials of set yoghurt were prepared according to standard method with different cocentrations of the essential oil (0,125,250,500 μg/L) and extract (0,1000,2000,4000 μg/L) of Ziziphora clinopodioides. Viability of starter culture was investigated during the storage of yoghurt at 4 ° C at different time intervals. The results showed that the number of starter culture in all samples decreased during storage. There was no significant difference of Ziziphora clinopodioides essential oil between samples and control (P <0.01). The extract of Ziziphora clinopodioides at high concentration (4000 μg/L) significantly (P <0.01) decreased the viability of starter culture after 19 th day of yoghurt production.