خواص ضدلیستریایی اسانس نعناع در مقادیر مختلف دما، pH و نمک

نوع مقاله: مقاله پژوهشی


1 استادیار، گروه بهداشت مواد غذایی و آبزیان، دانشکده دامپزشکی، دانشگاه تبریز

2 دانش‌آموخته دکترای حرفه‌ای دامپزشکی، گروه بهداشت مواد غذایی و آبزیان، دانشکده دامپزشکی، دانشگاه تبریز


باکتری لیستریا مونوسیتوژنز یکی از مهمترین باکتری‌های بیماری‌زای منتقله از مواد غذایی بوده و در حال حاضر کنترل آن مهمترین چالش در کارخانجات صنایع غذایی محسوب می‌شود. هدف از این مطالعه بررسی اثر اسانس نعناع در کنترل رشد لیستریا مونوسیتوژنز در سه دما (4، 9 و 14 درجه سلسیوس)، سه pH (5، 6 و 7) و چهار غلظت نمک (0، 1، 2 و 4 درصد) می‌باشد. آنالیز ترکیب‌های تشکیل‌دهنده اسانس نعناع با استفاده از دستگاه کروماتوگرافی گازی متصل به طیف‌سنج جرمی (GC-MS) انجام گردید. تعیین میزان حساسیت باکتری به اسانس نعناع با اندازه‌گیری حداقل غلظت مهاری و به روش براث میکرودایلوشن انجام شد. ترکیب‌های اصلی تشکیل‌دهنده اسانس شامل کاروون (8/78%)، لیمونن (5/11%) و منتون (1%) بود. در این مطالعه غلظت مهاری حداقل اسانس نعناع μl/ml160 تعیین شد. نتایج این بررسی نشان داد که با افزایش غلظت نمک و دما و کاهش میزان pH خواص ضدباکتریایی اسانس نعناع افزایش یافت. بنابراین با توجه به نتایج بدست‌آمده می‌توان گفت که از اسانس نعناع می‌توان به‌عنوان یک نگهدارنده طبیعی در کنترل باکتری لیستریا مونوسیتوژنز استفاده نمود.


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