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...
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| Veröffentlicht in: | International journal of dairy technology 2013-02, Vol.66 (1), p.77-82 |
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| container_end_page | 82 |
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| container_title | International journal of dairy technology |
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| creator | MAHMOUDI, RAZZAGH TAJIK, HOSSEIN EHSANI, ALI FARSHID, AMIR A ZARE, PAYMAN HADIAN, MOJTABA |
| description | 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 |
| doi_str_mv | 10.1111/j.1471-0307.2012.00867.x |
| format | Article |
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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 < 0.05). Electron microscopy showed that essential oil caused no harm to L. casei. 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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 < 0.05). Electron microscopy showed that essential oil caused no harm to L. casei. This study demonstrated the favourable effects of M. longifolia on optimal maintenance of L. casei at the end of cheese storage period.</description><subject>Cheese</subject><subject>Dairy industry</subject><subject>Essential oil</subject><subject>Feta cheese</subject><subject>International</subject><subject>Lactobacillus casei</subject><subject>Mentha longifolia</subject><subject>Mentha longifolia L</subject><subject>Oils & fats</subject><subject>Probiotic</subject><subject>Probiotics</subject><subject>Storage</subject><subject>Studies</subject><subject>Transmission electron microscopy</subject><issn>1364-727X</issn><issn>1471-0307</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><recordid>eNqNkd9qFDEUxgdRsFbfIeCNNzPNn8kkA97I2m4Lq1LaYu9Ckj3TZk0na5LR3Rfp8zbjSi-8MhDykfP7DufwVRUiuCHlnGwa0gpSY4ZFQzGhDcayE83uRXX0XHhZNOvaWlBx-7p6k9IGYyJYz4-qx9NhAJsTCgP6AmO-18iH8c4NwTuNVg2ClMq30x4FV-6IfjltnHd5j_S4Rha8n7yOaPI56pTjZPMUYW630jYHo60rREJWJ3BoPUU33qHotjDOomDbGIwL2Vl0Blkjew-Q4G31atA-wbu_73F1c3Z6vTivV9-WF4tPq9q2hIhacm3WLZfGWAu9oNK0RBuxpqxnnIAVsjfSWNlLLA3DhJG2s5KJsj0ZeGvYcfXh0LdM8XOClNWDS_NOeoQwJUWo5LhvGeUFff8PuglTHMt0heqE6CjmslDyQNkYUoowqG10DzruFcFqDkxt1JyLmnNRc2DqT2BqV6wfD9bfzsP-v33q4vN1EcVeH-wuZdg923X8oUpVcPX961LRBb1aXt5y1bInQ8-sWQ</recordid><startdate>201302</startdate><enddate>201302</enddate><creator>MAHMOUDI, RAZZAGH</creator><creator>TAJIK, HOSSEIN</creator><creator>EHSANI, ALI</creator><creator>FARSHID, AMIR A</creator><creator>ZARE, PAYMAN</creator><creator>HADIAN, MOJTABA</creator><general>Blackwell Publishing Ltd</general><scope>BSCLL</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>7QL</scope><scope>7QR</scope></search><sort><creationdate>201302</creationdate><title>Effects of Mentha longifolia L. essential oil on viability and cellular ultrastructure of Lactobacillus casei during ripening of probiotic Feta cheese</title><author>MAHMOUDI, RAZZAGH ; TAJIK, HOSSEIN ; EHSANI, ALI ; FARSHID, AMIR A ; ZARE, PAYMAN ; HADIAN, MOJTABA</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4117-85abd458bbcce9728b41ab7d239351ec789b8bc89808b3013146c8370171f54b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>Cheese</topic><topic>Dairy industry</topic><topic>Essential oil</topic><topic>Feta cheese</topic><topic>International</topic><topic>Lactobacillus casei</topic><topic>Mentha longifolia</topic><topic>Mentha longifolia L</topic><topic>Oils & fats</topic><topic>Probiotic</topic><topic>Probiotics</topic><topic>Storage</topic><topic>Studies</topic><topic>Transmission electron microscopy</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>MAHMOUDI, RAZZAGH</creatorcontrib><creatorcontrib>TAJIK, HOSSEIN</creatorcontrib><creatorcontrib>EHSANI, ALI</creatorcontrib><creatorcontrib>FARSHID, AMIR A</creatorcontrib><creatorcontrib>ZARE, PAYMAN</creatorcontrib><creatorcontrib>HADIAN, MOJTABA</creatorcontrib><collection>Istex</collection><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Chemoreception Abstracts</collection><jtitle>International journal of dairy technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>MAHMOUDI, RAZZAGH</au><au>TAJIK, HOSSEIN</au><au>EHSANI, ALI</au><au>FARSHID, AMIR A</au><au>ZARE, PAYMAN</au><au>HADIAN, MOJTABA</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of Mentha longifolia L. essential oil on viability and cellular ultrastructure of Lactobacillus casei during ripening of probiotic Feta cheese</atitle><jtitle>International journal of dairy technology</jtitle><date>2013-02</date><risdate>2013</risdate><volume>66</volume><issue>1</issue><spage>77</spage><epage>82</epage><pages>77-82</pages><issn>1364-727X</issn><eissn>1471-0307</eissn><abstract>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. 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| fulltext | fulltext |
| identifier | ISSN: 1364-727X |
| ispartof | International journal of dairy technology, 2013-02, Vol.66 (1), p.77-82 |
| issn | 1364-727X 1471-0307 |
| language | eng |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | Cheese Dairy industry Essential oil Feta cheese International Lactobacillus casei Mentha longifolia Mentha longifolia L Oils & fats Probiotic Probiotics Storage Studies Transmission electron microscopy |
| title | Effects of Mentha longifolia L. essential oil on viability and cellular ultrastructure of Lactobacillus casei during ripening of probiotic Feta cheese |
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