Effect of Ocimum basilicum on Escherichia coli O157:H7 in Lighvan cheese during ripening.

摘要

Effects of different concentrations of essential oils of Ocimum basilicum on growth of Escherichia coli O157:H7 in Lighvan cheese during ripening is described. Essential oils were extracted using a Kelevenger apparatus. Organoleptic sensory tests wereconducted. Cheese samples were inoculated 0, 50 and 100 ppm essential oil of Ocimum basilicum and 103 and 105 cfuml-1 E.coli O157:H7. By 0, 30, 60 and 90 days ripening, growth of E. coli O157:H7 was assessed numerically showing that 50 and 100 ppm Ocimum basilicum and storage reduced the log mean of the number of bacteria (P <0.05). Results suggest that Ocimum basilicum may control bacteria in cheeses, but should be used in concentrations that have no adverse effects on taste and smell.