Antibacterial effects of chitosan coating containing Mentha aquatica L. essence against Escherichia coli, Staphylococcus aureus and Listeria monocytogenes in Iranian white cheese

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....

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Bibliographic Details
Published in:International journal of dairy technology 2020-08, Vol.73 (3), p.585-593
Main Authors: Hani Tabaie Zavareh, Seyed Ahmad, Ardestani, Fatemeh
Format: Article
Language:English
Subjects:
Active packaging
Antibacterial activity
Antiinfectives and antibacterials
Cheese
Chitosan
Coating effects
Coatings
Dairy products
E coli
Escherichia coli
Listeria
Listeria monocytogenes
Mentha aquatica
Pathogens
Staphylococcus aureus
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Summary: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.
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.12678