Usage of natural spicy aromatic raw materialS for avoiding of microbiological deterioration of dairy products
DOI:
https://doi.org/10.15587/1729-4061.2015.47340Keywords:
antimicrobial properties, spices, spicy-aromatic compositions, bacteria, microorganisms, dairy products, stability, bacteriostatic effectAbstract
In terms of obtaining high-quality, safe and storage-stable milk and dairy products, growth inhibition of microorganisms is topical. The research objective is to study the impact of previously developed spicy-aromatic compositions on test cultures of microorganisms (contaminating microflora representatives), namely Enterobactercloaceae, Micrococcusalbus, Bacillussubtilis, Endomyceslactis. The spice compositions include ginger, cinnamon, cloves, turmeric, sumac, aniseed, black pepper and allspice, cardamom, fenugreek, nutmeg, star-anise.
It was found that all spice compositions showed pronounced antimicrobial properties in relation to the test cultures. Consequently, using spice compositions in dairy product technologies will provide a bacteriostatic effect, which, while adding the aforementioned spices contributes to inhibition of foreign microbiotas, which allows to extend the shelf life of milk products obtained.
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