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- W1888400894 abstract "The aim of this study was to evaluate the probability to produce yoghurtcontaining live and active probiotic microorganisms as functional food with favorite sensorialproperties.Material & Methods: The maintenance of Salmonella as a pathogen agent was evaluated under thesynergistic effects of simultaneous presence of Teucrium polium essential oil (EO) and Lactobacillusacidophilus. For this purpose, 108-109 CFU/ml of L. acidophilus, 103 CFU/ml SalmonellaTyphimurium LT2, and different concentrations of Teucrium polium EO were added to yoghurt. Theproducts were kept for 28 days in 4°C refrigerator and evaluated for changes in organoleptic propertiesand the maintenance of L. acidophilus and S. Typhimurium LT2. The presence of bacteria wasdetermined by culture in selective media and PCR methods.Results: T. polium EO had the best Salmonella growth inhibition at 60 ppm and 80 ppm and insynergistic combination with L. acidophilus. No Salmonella was isolated during the 28 days ofpreservation of probiotic yoghurt or probiotic yoghurt containing different concentrations of T. poliumEO. However, Salmonella could be isolated and counted in days 1 and 7 from negative control groupand the groups containing T. polium EO. The best organoleptic properties of essential oilconcentrations were observed in groups containing L. acidophilus.Conclusion: Using the combination of T. polium EO and L. acidophilus improved the hygienic andorganoleptic quality of yoghurt" @default.
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- W1888400894 date "2014-10-15" @default.
- W1888400894 modified "2023-09-23" @default.
- W1888400894 title "HYGIENIC EFFECTS OF TEUCRIUM POLIUM ESSENTIAL OIL AGAINST SALMONELLA TYPHIMORIUM LT2 IN PROBIOTIC YOGHURT" @default.
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