Gelişmiş Arama

Basit öğe kaydını göster

dc.contributor.authorGündoğdu, Engin
dc.contributor.authorTanriverdi, E.
dc.contributor.authorYildiz, H.
dc.date.accessioned2021-11-09T19:37:19Z
dc.date.available2021-11-09T19:37:19Z
dc.date.issued2020
dc.identifier.issn16807073
dc.identifier.urihttps://hdl.handle.net/20.500.12440/2823
dc.description.abstractIn this study, the antimicrobial effect of Coriandrum sativum L. leaves against 30 different foodborne microorganisms, including 20 bacteria, 7 fungi, and 3 yeast species was tested, and some microbiological properties of yoghurt produced with lyophilized C. sativum L. were investigated. Yoghurts were prepared at three different concentrations of C. sativum L. powder (0.1, 0.2, and 0.3% w/w) and stored at 4°C for 21 days. Ethanol extract of the fresh plant showed antimicrobial activity against only 9 bacteria and 1 yeast with different inhibition zone diameter changing from 8 to 12 mm, but had no effect on moulds used in this study. The addition of C. sativum L. had no statistical significance on the growth of yoghurt bacteria compared with the control sample and they remained over 8 log CFU g-1 in all yoghurts throught the storage period. On the other hand, an increase was observed in the number of Lactobacillus bulgaricus and a decrease in the number of Streptococcus thermophilus depending on the concentration of C. sativum L., but this was not statistically significant (P> 0.05). However, significant differences in yeast and mould counts were observed (P< 0.05). Yeasts and moulds were not detected in any of the samples containing C. sativum L. powder, whereas the counts of yeast and mould increased in control throught the storage period. These results show that the powder of C. sativum L. leaves can be used an agent for preventing the growth of yeast and mould, which are shelf-life and quality spoilage microorganisms of yoghurt. © 2020, Tarbiat Modares University. All rights reserved.en_US
dc.description.sponsorshipF5115.02.1en_US
dc.description.sponsorshipThe authors are thankful to the Gumushane University Research Center for the financial support of this project (Project No: 13.F5115.02.1).en_US
dc.description.sponsorshipThe authors are thankful to the Gumushane University Research Center for the financial support of this project (Project No: 13.F5115.02.1)en_US
dc.language.isoengen_US
dc.publisherTarbiat Modares Universityen_US
dc.relation.ispartofJournal of Agricultural Science and Technologyen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFoodborne microorganisms; Shelf-life; Spoilage microorganisms; Yoghurt bacteriaen_US
dc.titleAntimicrobial activity of coriandrum sativum L. And its effect on microbiological properties of yoghurten_US
dc.typearticleen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.description.scopuspublicationid2-s2.0-85093893253en_US
dc.departmentFakülteler, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.identifier.volume22en_US
dc.identifier.issue5en_US
dc.identifier.startpage1247en_US
dc.contributor.institutionauthorGündoğdu, Engin
dc.identifier.endpage1256en_US
dc.authorscopusid23570434900
dc.authorscopusid55920399200
dc.authorscopusid23487473700


Bu öğenin dosyaları:

DosyalarBoyutBiçimGöster

Bu öğe ile ilişkili dosya yok.

Bu öğe aşağıdaki koleksiyon(lar)da görünmektedir.

Basit öğe kaydını göster