اثر ضدمیکروبی فیلم زیست تخریب‌پذیر بر پایه کنسانتره پروتئین آب پنیرحاوی اسانس صمغ درخت بنه (Pistacia atlantica Subsp. Kurdica) برکپک پنی‌سیلیوم اکسپانسوم

مجله پژوهشهای علوم و صنایع غذایی ایران

مقاله 9، دوره 14، شماره 4 - شماره پیاپی 52، مهر و آبان 1397، صفحه 657-670   

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.22067/ifstrj.v1396i0.64251

نویسندگان

سمیرا عباسپور منجزی؛ محمد رضا عدالتیان دوم^* ؛ محمدباقر حبیبی نجفی؛ آرش کوچکی

گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران.

چکیده

در این پژوهش، استفاده از اسانس صمغ بنه به‌عنوان نگهدارند‌ه‌ای طبیعی در فرمولاسیون فیلم زیست تخریب‌پذیر بر پایه کنسانتره پروتئین آب پنیر علیه کپک پنی سیلیوم اکسپانسوم ارزیابی شد. اسانس صمغ بنه استخراج شد. سپس اثر ضدمیکروبی با اندازه‌گیری حداقل غلظت ممانعت‌کنندگی Minimum Inhibitory Concentration در برابر پنی سیلیوم اکسپانسوم در غلظت‌های صفر، 1000،500، 1500، 2000، 2500، 3500،3000 و 4000 پی‌پی‌ام، و حداقل غلظت قارچ‌کشی Minimum fungicidal Concentration نیز بررسی شد. تمام غلظت‌ها، اثر ضدکپکی معناداری از خود نشان داد (P

کلیدواژه‌ها

اسانس بنه؛ پروتئین آب پنیر؛ اثر ضد میکروبی؛ فیلم خوراکی

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