Lactobacillus acidophilus and Anethum graveolens essential oil in Iranian cheese against Escherichia coli O157:H7

Abstract

The impacts of Anethum graveolens essential oil (DEO) alone and its incorporation with Lactobacillus acidophilus on the viability of Escherichia coli O157 in cheese were determined during keeping time. The impact of various levels of DEO and L acidophilus, on pH, organoleptic properties and E coli O157 number in a produced cheese was evaluated. Different levels of the DEO and its incorporation with L acidophilus detectably declined the E coli O157 numbers, in comparison with the control sample. In addition, on pH reduction, the count of E coli O157 also declined in cheese treatments. The increasing impacts on the viability of E coli O157 were reported in various samples of DEO and L acidophilus. Also, the combination of DEO and L acidophilus in treatments concluded detectably enhanced organoleptic characteristics. The detectable synergistic inhibitory impact of probiotic bacteria and DEO on E coli O157 was concluded in the current research, which confirms DEO‐positive activity in dairy production.

Fermented natural product targeting gut microbiota regulate immunity and anti-inflammatory activity: A possible way to prevent COVID-19 in daily diet

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