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- Title
THE EFFECTS OF CONTINUOUS WAVE LASER RADIATION IN THE VISIBLE REGION AGAINST E.COLI O157: H7 IN PROBIOTIC DOOGH.
- Authors
Beyragh, Ali Erafi; Mahmoudi, Razzagh; Pakbin, Babak; Kabudari, Ata; Pir Mahalleh, Seyyede Faezeh Rahimi
- Abstract
This study is an attempt to explore the possibility of carrying live microorganisms and active probiotic doogh as a functional food with acceptable organoleptic properties as well as assessing the survival of pathogenic E. coli bacteria in probiotic products affected by the continuous wave laser (EW). In this study, probiotic microorganisms (Lactobacillus casei) was inoculated with the amount of 109-108 CFU/mL and pathogenic E. coli bacteria was inoculated with the amount of 10³ CFU/mL into the doogh. The doogh samples were radiated by the continuous laser with the wavelength of 437 nm for 10, 20, 30, and 60 minutes. During the cold storage period (days 1, 3, 5 and 7), microbial evaluation (bacterial pathogen destruction, survival of probiotic bacteria) and changes in pH were investigated. Based on the findings of this study survival of the pathogenic bacteria was statistically significant during different days of storage time (p<0.05). The lowest count of all treatments was observed on the 7th day of storage period. Laser treatment and probiotics had a synergistic effect on reducing the pathogenic bacteria (p< 0.05). However, the decrease in the survival of E. coli in the probiotic doogh and laser radiation treatment was much more than these treatments individually. According to the results of the probiotic bacterial count, the highest survival was observed after the 60-minute radiation at the end of the storage time. Laser treatment has no significant effect on the pH reduction in compared with the control sample.
- Subjects
CONTINUOUS wave lasers; PROBIOTICS; FOOD microbiology; FUNCTIONAL foods; ESCHERICHIA coli
- Publication
Carpathian Journal of Food Science & Technology, 2017, Vol 9, Issue 1, p136
- ISSN
2066-6845
- Publication type
Article