مقایسه اثر ضدمیکروبی عصاره هیدروالکلی مریم‌گلی(Salvia officinalis)، ریحان(Ocimum basilicum) و دارچین بر ساکارومایسس سرویزیه در دوغ

نویسندگان
1 دانش آموخته کارشناسی ارشد گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی، واحد دامغان، دامغان، ایران
2 دانشیار گروه صنایع غذایی گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی، واحد دامغان، دامغان، ایران
3 استادیار گروه صنایع غذایی گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی، واحد دامغان، دامغان، ایران
چکیده
دوغ، یکی از پرمصرف‏ترین نوشیدنی‏های لبنی تخمیری ایران است که ماندگاری و طعم آن در صنعت غذا اهمیت ویژه‏ای دارد. این مطالعه با هدف بررسی اثر ضدمیکروبی عصاره هیدروالکلی مریم‏گلی، دارچین و ریحان در ماندگاری دوغ در دمای محیط صورت گرفت. عصاره هیدروالکلی مریم‏گلی، ریحان و دارچین با روش خیساندن استخراج شد. اثرات ضدمیکروبی عصاره این سه گیاه با روش میکرودایلوشن بر روی مخمر ساکارومایسس سرویزیه با تعیین حداقل غلظت بازدارندگی میکروبی (MIC) و حداقل غلظت کشندگیMBC)) میکروبی تعیین شد و سپس pH، اسیدیته و اثرات ضدمیکروبی آنها در دوغ، طی چهار هفته نگه‏داری در دمای محیط بررسی شد. ﺑﺮاﺳﺎس نتایج حاصل از این پژوهش، حداقل غلظت بازدارندگی این عصاره‏ها بین 25/6 و 5/12 میلی‏گرم بر میلی‏لیتر بود. از بین عصاره‏های مورد بررسی، مریم‏گلی با غلظت 62/0 میلی‏گرم بر میلی‏لیتر به‏طور معنی‏داری منجر به کاهش جمعیت مخمر ساکارومایسس سرویزیه در دوغ، طی چهار هفته نگه‏داری در دمای محیط شد (05/0p<). اما عصاره ریحان فقط اثر کنترلی داشته و عصاره دارچین فاقد اثر ضدمیکروبی در سطح مورد آزمون بود. بنابراین عصاره هیدروالکلی مریم‏گلی، ریحان و دارچین می‏توانند به دلیل خاصیت ضدقارچی و ضدمیکروبی به عنوان یک ماده نگه‏دارنده طبیعی در دوغ استفاده شده و نقش مهمی در سلامت مصرف‏کننده داشته باشند .
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Comparison of antimicrobial effects of hydroalcoholic extract of salvia, Basil and Cinnamon on Saccharomyces cerevisiae in doogh

نویسندگان English

hajar shahsavar 1
marzieh bolandi 2
homa baghaei 3
1 Graduate master food industry, Islamic Azad University, Damghan Branch, Damghan, Iran.
2 Associate Professor of Food Sciences, Islamic Azad University, Damghan Branch, Damghan, Iran
3 Assistant Professor of Food Sciences, Islamic Azad University, Damghan Branch, Damghan, Iran
چکیده English

Doogh is one of the most used fermented dairy drinks in Iran, whose durability and taste in the food industry is very important. The aim of this study was to investigate the antimicrobial effect of hydroalcoholic extract of salvia (Salvia officinalis), basil (Ocimum basilicum) and cinnamon on the durability of dough at ambient temperature.

Hydroalcoholic extracts of salvia, basil and cinnamon were extracted by maceration method. The antimicrobial effects of the extract of these three plants were determined by microdilution on yeast of Saccharomyces cerevisiae by determining minimum microbial inhibitory concentration (MIC) and minimum bactericidal concentration (MBC), and then pH, acidity and antimicrobial effects of them in dough at ambient temperature over four weeks Checked out.

Based on the results of this study, the minimum inhibitory concentration of these extracts was between 6.25 and 12.5 mg/ml. Among studied extracts, salvia (Salvia officinalis), with a concentration of 0.62 mg/ml significantly decreased the yeast population of Saccharomyces cerevisiae in dough during four weeks (p<0.05). But basil (Ocimum basilicum) extract has only control effect and cinnamon extract has no antimicrobial effect.

Hydroalcoholic extract of salvia (Salvia officinalis), basil (Ocimum basilicum) and cinnamon can be used as an antifungal and antimicrobial agent as a natural preservative in dough and has an important role in consumer health.

کلیدواژه‌ها English

Dough
Cinnamon extract
Basil extract
Saccharomyces cerevisiae
Salvia extract
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