Antibacterial effects of chitosan coating containing <i>Mentha aquatica</i> L. essence against <i>Escherichia coli</i>, <i>Staphylococcus aureus</i> and <i>Listeria monocytogenes</i> in Iranian white cheese
Seyed Ahmad Hani Tabaie Zavareh, Fatemeh Ardestani
Abstract
The effect of a chitosan coating and Mentha aquatica L. essence on Iranian white cheese was investigated. Results showed 100% inhibition of Escherichia coli growth using 1.5% essence after 10 days. After 15 days of incubation, the Staphylococcus aureus population was reduced by 44.2%, 70.0%, and 88.5% using 0.5, 1.0 and 1.5% essence, respectively. After 15 days, Listeria monocytogenes growth was inhibited by 63.84%, 70.12%, and 85.9% using 0.5, 1.0, and 1.5% essence, respectively. Inhibition zone diameter studies also confirmed the antibacterial effects of applied coating against all the above‐mentioned bacteria in Iranian white cheese.
Topics & Concepts
Listeria monocytogenesStaphylococcus aureusEscherichia coliFood scienceChitosanAntibacterial activityBacteriaMicrobiologyChemistryPopulationListeriaBiologyBiochemistryMedicineGeneticsEnvironmental healthGeneEssential Oils and Antimicrobial ActivityProbiotics and Fermented FoodsListeria monocytogenes in Food Safety