Gundogdu, E., Tanrıverdi, E., Yildiz, H. (2020). Antimicrobial Activity of Coriandrum Sativum L. and Its Effect on Microbiological Properties of Yoghurt. , 22(5), 1247-1256.
E. Gundogdu; E. Tanrıverdi; H. Yildiz. "Antimicrobial Activity of Coriandrum Sativum L. and Its Effect on Microbiological Properties of Yoghurt". , 22, 5, 2020, 1247-1256.
Gundogdu, E., Tanrıverdi, E., Yildiz, H. (2020). 'Antimicrobial Activity of Coriandrum Sativum L. and Its Effect on Microbiological Properties of Yoghurt', , 22(5), pp. 1247-1256.
Gundogdu, E., Tanrıverdi, E., Yildiz, H. Antimicrobial Activity of Coriandrum Sativum L. and Its Effect on Microbiological Properties of Yoghurt. , 2020; 22(5): 1247-1256.

Antimicrobial Activity of Coriandrum Sativum L. and Its Effect on Microbiological Properties of Yoghurt

Journal of Agricultural Science and Technology
Article 8, Volume 22, Issue 5, 2020, Pages 1247-1256    PDF (370.67 K)
Document Type: Original Research
Authors
E. Gundogdu1; E. Tanrıverdi* 2; H. Yildiz3
1Department of Food Engineering, Faculty of Engineering and Natural Sciences, University of Gümüşhane, 29100 Gümüşhane, Turkey.
2Department of Food Engineering, Faculty of Agriculture, University of Selcuk, 42250 Konya, Turkey.
3Department of Food Engineering, Faculty of Engineering and Architecture, University of Nevsehir Haci Bektas Veli, 50300 Nevsehir, Turkey.
Abstract
In this study, the antimicrobial effect of Coriandrum sativum L. leaves against 30 different foodborne microorganisms, including 20 bacteria, 7 fungi and, 3 yeast species, and some microbiological properties of yoghurt produced with lyophilised Coriandrum sativum L. at three different level (0.1%, 0.2% and 0.3%) and sotored at 4°C for 21 days were examined. Ethanol extract of the fresh plant extracts showed antimicrobial activity against only 9 bacteria and 1 yeast with different zone changing from 8 to 12 mm, but had no effect on fungi used in the study. On the other hand, the addition of Coriandrum sativum L. inhibited the yeast and mould growt in yoğurt samples throught the 21 days of storage. Generally, the ratio of Coriandrum sativum L. increased the number of Lactobacillus bulgaricus, but decreased the number of Streptococcus thermophilus. However it was not important statistically (p<0.05). The results indicated that Coriandrum sativum L. can be used as a good source of preventing the growt of yeast and mould which effects the storage life of yoghurt.
Keywords
Foodborne microorganisms; Shelf-life; Spoilage microorganisms; Yoghurt bacteria
References
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