Effects of Mentha longifolia L. essential oil on viability and cellular ultrastructure of Lactobacillus casei during ripening of probiotic Feta cheese

Effects of Mentha longifolia L. essential oil on viability and cellular ultrastructure of Lactobacillus casei during ripening of probiotic Feta cheese

The effects of Mentha longifolia L. essential oil during ripening and storage probiotic Feta cheese were studied, in relation to viability and cellular ultrastructure of Lactobacillus casei. The addition of the essential oil in the concentrations from 0.0 to 0.03% was trialled: the 0.03% treatment r...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:International journal of dairy technology 2013-02, Vol.66 (1), p.77-82
Hauptverfasser: MAHMOUDI, RAZZAGH, TAJIK, HOSSEIN, EHSANI, ALI, FARSHID, AMIR A, ZARE, PAYMAN, HADIAN, MOJTABA
Format: Artikel
Sprache:eng
Schlagworte:
Cheese
Dairy industry
Essential oil
Feta cheese
International
Lactobacillus casei
Mentha longifolia
Mentha longifolia L
Oils & fats
Probiotic
Probiotics
Storage
Studies
Transmission electron microscopy
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:The effects of Mentha longifolia L. essential oil during ripening and storage probiotic Feta cheese were studied, in relation to viability and cellular ultrastructure of Lactobacillus casei. The addition of the essential oil in the concentrations from 0.0 to 0.03% was trialled: the 0.03% treatment resulted in the highest viability of L. casei and the lowest pH value compared with other treatments (P 
ISSN:1364-727X
1471-0307
DOI:10.1111/j.1471-0307.2012.00867.x