精油、乳酸链球菌素对奶酪中（某种细菌，原文未明确）的抗菌活性及感官特性。
Antibacterial activity and sensory properties of essential oil, nisin, and against in cheese.
作者信息
Ehsani A, Rezaeiyan A, Hashemi M, Aminzare M, Jannat B, Afshari A
机构信息
Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran.
Department of Food Hygiene and Aquatics, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran.
出版信息
Vet World. 2019 Jan;12(1):90-96. doi: 10.14202/vetworld.2019.90-96. Epub 2019 Jan 17.
AIM
The aim of this study was to evaluate the antibacterial and chemical effect of essential oil (EO), nisin, , and their combination against both and in Iranian white cheese model.
MATERIALS AND METHODS
Chemical compositions of EO were analyzed by gas chromatography-mass spectrometry. After production of Iranian white cheese, minimum inhibitory concentration (MIC) and minimum bactericidal concentration of EO and nisin and agar spot test of against were evaluated.
RESULTS
Hexyl butanoate (25.98%), octyl isobutyrate (17.82%), methyl butyrate (14.37%), and pentyl cyclopropane (12.77%) were the main components of the EO. MIC of the EO against was 2.5 mg/mL. Combination of nisin (5.3 IU/mL) and EO (2500 µg/mL) showed increasing effect against (fractional inhibitory concentration = 0.9), while a higher concentration of EO and nisin showed undesirable effect on the cheese flavor. Furthermore, a combination of 10 CFU/g with EO at the concentration of 2.5 mg/mL (T12) showed acceptable sensorial and also antibacterial results in Iranian white cheese.
CONCLUSION
Combination of EO, , and nisin can be recommended as natural preservatives and flavoring agents in cheese.
目的
本研究旨在评估精油（EO）、乳酸链球菌素及其组合对伊朗白奶酪模型中金黄色葡萄球菌和大肠杆菌的抗菌及化学作用。
材料与方法
采用气相色谱 - 质谱联用仪分析精油的化学成分。制作伊朗白奶酪后，评估精油和乳酸链球菌素的最低抑菌浓度（MIC）、最低杀菌浓度以及金黄色葡萄球菌对大肠杆菌的琼脂扩散试验。
结果
丁酸己酯（25.98%）、异丁酸辛酯（17.82%）、丁酸甲酯（14.37%）和戊基环丙烷（12.77%）是精油的主要成分。精油对金黄色葡萄球菌的MIC为2.5毫克/毫升。乳酸链球菌素（5.3国际单位/毫升）与精油（2500微克/毫升）的组合对金黄色葡萄球菌显示出增强的抑菌效果（分级抑菌浓度 = 0.9），而更高浓度的精油和乳酸链球菌素对奶酪风味有不良影响。此外，在伊朗白奶酪中，10CFU/g的大肠杆菌与2.5毫克/毫升浓度的精油（T12）组合显示出可接受的感官特性和抗菌效果。
结论
精油、大肠杆菌和乳酸链球菌素的组合可作为奶酪中的天然防腐剂和调味剂。
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