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صفحه نخست /BEHAVIOR OF STAPHYLOCOCCUS ...
عنوان
BEHAVIOR OF STAPHYLOCOCCUS AUREUS AFFECTED BY SUMAC WATER EXTRACT IN VITRO AND KOOBIDEH KEBAB
نوع پژوهش مقاله چاپ‌شده
کلیدواژه‌ها
STAPHYLOCOCCUS AUREUS, SUMAC WATER EXTRACT, KOOBIDEH KEBAB
چکیده
This experiment was carried out to introduce a palatable and stable new product against staphylococcus aureus resulting from adding of sumac water extract (SWE) to Koobideh kebab as a traditional food. After determining of MIC (3.125 mg/ mL) and MBC (6.25 mg/mL) value of SWE against S. aureus, the bacterial growth was evaluated at sensorial acceptability concentrations of SWE. These treatments were assessed in vitro and a food model at 4 and 25C. Bacterial population significantly (P < 0.05) decreased in all the treatments as compared to control during storage period at both temperatures. SWE with 6.25 mg/mL concentration was the strongest group among the treatments at 4C. Sensory evaluation revealed that SWE gave a pleasant effect on sensory attributes at 3.125 and 6.25 mg/mL concentrations of SWE. In conclusion, SWE has high potential to extend the shelf life and upgrade of overall acceptability of Koobideh Kebab.
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