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

In this study,  the antimicrobial effect of  Coriandrum sativum L. leaves against ۳۰ different foodborne microorganisms, including ۲۰  bacteria, ۷ fungi and, ۳ yeast species, and some microbiological properties of yoghurt produced with  lyophilised Coriandrum sativum L. at three different level (۰.۱%, ۰.۲% and ۰.۳%) and sotored at ۴°C for ۲۱ days were examined. Ethanol extract of the fresh plant extracts showed antimicrobial activity against only ۹ bacteria and ۱ yeast with different zone changing from ۸ to ۱۲ 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 ۲۱ 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<۰.۰۵). 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.

کلیدواژه ها:

Foodborne microorganisms ، Shelf-life ، Spoilage microorganisms ، Yoghurt bacteria.