year 6, Issue 4 (Winter 2013)                   Iran J Med Microbiol 2013, 6(4): 7-15 | Back to browse issues page

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Ehsani A, Mahmoudi R, Raiisi M, Hashemi M, Jaafarpoor J. Inhibitory effects of Monolorin and EDTA on Escherichia coli and Salmonella typhimuriumin Lorek (traditional food from whey) . Iran J Med Microbiol. 2013; 6 (4) :7-15
1- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Urmia, Urmia, Iran
2- Department of Food Hygiene & Aquatics, Faculty of Veterinary Medicine, University of Tabriz, Tabriz, Iran
3- Graduated DVM of veterinary faculty of Urmia University, Urmia, Iran
Abstract:   (16142 Views)
Background and Objectives: New food products from the production side of the cheese factory are very important in the food industry. By the same Lore or Lorek a product derived from Whey, which in some areas of Kurdistan and Azerbaijan, Iran is producing. This product features due to the presence of high level of nutrients substances and it processing very susceptible to contamination with pathogenic and oxygenic microorganisms. Purpose of this study was to the evaluation inhibitory effects of monolurine and EDTA alone and in combination treatments on Escherichia coliand Salmonella typhimuriumin Lorek.
Material and Methods: Pathgenic bacteria E.cloi and S.typhimurium (1/5×10 6 CFU/g) inoculated to lorek after it made from whey, and tend monolurine and EDTA were added to it. This product was held for tree weeks at 4˚C. Antibacterial activity of these components against E.cloiand S.typhimuriumon 0, 3, 7, 14 and 21 days were evaluated using a specific culture.
Results: Monolurine alone was not inhibited the growth of E.coli and but a good antimicrobial activity against this bacteria whit EDTA(P <0.05). However combination with EDTA Antimicrobial activity of monolurine against S.typhimurium was desirable so that alone has prevented the growth of these bacteria. The impact ofthe over time on antimicrobial function Monolurine against both pathogenic bacterial used in this study is significant (P <0.05).
Conclusion: Considering the appropriated antimicrobial activity of monolurine, this inhibitore with EDTA used for reducing risks of contamination, inhibition of growth, pathogenicity and toxicity from gram negative bacteria in food product.
Full-Text [PDF 339 kb]   (2649 Downloads)    
Type of Study: Original | Subject: Antimicrobial Substances
Received: 2013/11/5 | Accepted: 2013/11/11 | ePublished: 2013/11/11

Add your comments about this article : Your username or Email:

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

© 2022 CC BY-NC 4.0 | Iranian Journal of Medical Microbiology

Designed & Developed by : Yektaweb | Publisher: Farname Inc