The effects of propolis and nisin on Listeria monocytogenes in contaminated ice cream

The objective of this study was to investigate the antibacterial activity of propolis at different doses and combinations of the same with nisin against Listeria monocytogenes in ice cream. Experimental groups were prepared with propolis in three concentrations (400, 800, and 1,600 mg/L) and combinations of the same with 250 ppm nisin. L. monocytogenes was inhibited in the ice cream which contained 400, 800 and 1,600 mg/L of propolis at the 2nd, 3th, and 7th day of storage, respectively. L. monocytogenes was inhibited from the 2nd day of storage in all samples containing both propolis and nisin. Additionally, the effect of using propolis on the quality parameters of ice cream was determined. Some minor differences were observed in the physico‐chemical, sensorial, rheological, and textural properties among groups. However, the ice cream samples which have 1,600 mg/L of propolis have the lowest sensorial acceptability scores (p