Effect of Mentha spicata L. and Mentha aquatica L. essential oils on the microbiological properties of fermented dairy product, kashk

Abstract

The antibacterial activity of Mentha spicata and Mentha aquatica essential oils (EO) was tested against Staphylococcus aureus, Lactobacillus reuteri, Bifidobacterium animalis and Clostridium perfringens using agar well and disc diffusion techniques. Results showed that M. spicata EO had the highest inhibition activity against the studied microorganisms. Then, the antibacterial activity of both EO at 1500 and 2500 ppm was examined in industrial liquid kashk during the storage at 4°C for 20 days. Both EO reduced the S. aureus viable count below 5 log CFU g À1 after 4 days; however, the population of C. perfringens, L. reuteri and B. animalis decreased <1 log CFU g À1 during the storage time. The least deteriorative effect on the lactic acid bacteria was related to M. aquatica. As revealed by organoleptic studies, kashk samples containing M. aquatica EO at 1500 and 2500 ppm were the most preferred samples.

In vitro Antibacterial Activity of Mentha Essential Oils Against Staphylococcus aureus

“…M. arvensis was effective at the same concentration against both biofilm producing staphylococcal strains (CCM 3953 and CCM 4223) (Table 6). The antibacterial activity of M. spicata was confirmed also in the study by G o l e s t a n et al [5]. They observed that M. spicata EO had the highest inhibition activity against S. aureus and Clostridium perfringens.…”

Effects of Thymus daenensis and Satureja hortensis L. essential oils on quality properties of Iranian Doogh

“…Although various studies have been carried out on the efficacy of plant EOs in the different dairy products as a food system such as cheese (Gandomi et al, ; Smith‐Palmer, Stewart, & Fyfe, ), milk (Cava, Nowak, Taboada, & Marin‐Iniesta, ), yogurt drink and yogurt (Athary, Saeidiasl, Elhamirad, & Armin, ; Evrendilek & Balasubramaniam, ; Gurdip, Singh, & Pratibha, ), and kashk. (Golestan, Seyedyousefi, Kaboosi, & Safari, ), no studies have been found which investigate the antifungal activity of plant EOs in Doogh.…”

“…Therefore, to apply EOs in food model systems, potential interactions between EOs and food components and also the impact of EOs on organoleptic properties and consumer acceptability in foods should be considered (Gutierrez, Barry-Ryan, & Bourke, 2008 Gurdip, Singh, & Pratibha, 2011), and kashk. (Golestan, Seyedyousefi, Kaboosi, & Safari, 2016), no studies have been found which investigate the antifungal activity of plant EOs in Doogh.…”

Essential oils from three species of Mentha harvested in Sardinia: chemical characterization and evaluation of their biological activity

“…The hydro-distillation of mint aerial parts provides EO, the chemical composition of which varies with species. M. arvensis EO has a high proportion of isomenthone and menthol, M. spicata has an EO rich in limonene, carvone, and caryophyllene, [8] and M. piperita produces an EO rich in menthol and menthyl acetate. [9] The study of the antimicrobial activity of mint EO has shown contrasting results, although this difference is mainly due to the differences in chemical composition and, to a lesser extent, the experimental protocol utilized.…”