Effect of <i><scp>M</scp>entha spicata </i><scp>L</scp>. and <i><scp>M</scp>entha aquatica </i><scp>L</scp>. essential oils on the microbiological properties of fermented dairy product, kashk

Abstract

Summary 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 −1 after 4 days; however, the population of C . perfringens , L. reuteri and B. animalis decreased &lt;1 log CFU g −1 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.