Influence of Cumin and Thyme Aqueous Extracts on the Activity of some Starter Cultures.
Sadek, S., Mohran, M., Abd- El Rahim, A., Hassanein, A. (2017). Influence of Cumin and Thyme Aqueous Extracts on the Activity of some Starter Cultures.. EKB Journal Management System, 8(10), 405-409. doi: 10.21608/jfds.2017.38922
Shaymaa H. Sadek; M. A. Mohran; A. M. Abd- El Rahim; A. M. Hassanein. "Influence of Cumin and Thyme Aqueous Extracts on the Activity of some Starter Cultures.". EKB Journal Management System, 8, 10, 2017, 405-409. doi: 10.21608/jfds.2017.38922
Sadek, S., Mohran, M., Abd- El Rahim, A., Hassanein, A. (2017). 'Influence of Cumin and Thyme Aqueous Extracts on the Activity of some Starter Cultures.', EKB Journal Management System, 8(10), pp. 405-409. doi: 10.21608/jfds.2017.38922
Sadek, S., Mohran, M., Abd- El Rahim, A., Hassanein, A. Influence of Cumin and Thyme Aqueous Extracts on the Activity of some Starter Cultures.. EKB Journal Management System, 2017; 8(10): 405-409. doi: 10.21608/jfds.2017.38922

Influence of Cumin and Thyme Aqueous Extracts on the Activity of some Starter Cultures.

Journal of Food and Dairy Sciences
Article 3, Volume 8, Issue 10, October 2017, Page 405-409  XML PDF (252.62 K)
Document Type: Original Article
DOI: 10.21608/jfds.2017.38922
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Authors
Shaymaa H. Sadek1; M. A. Mohran2; A. M. Abd- El Rahim2; A. M. Hassanein1
1Food Technology Res. Institute, Agricultural Research Center, Giza, Egypt
2Dairy Science Department, Assiut University, Egypt
Abstract
Two spices aqueous extracts (cumin and thyme) at zero, 0.5, 1, 2, 3, 4 and 5% concentrations were investigated for their influence on the activity of some starter cultures. Lactococcus lactis subsp cremoris, Lactococcus lactis subsp lactis, Lactococcus lactis subsp diacetylactis, Lactobacillius casei and yoghurt starter (Lactobacillus delbrueckii subsp bulgaricus& Streptococcus thermophilus) were used. Each culture was examined in reconstitute skim milk containing spices aqueous extract. Freshly grown cultures were used as control. Regarding to cumin, Lactococcus lactis subsp lactis gave the highest acidity of 1.32 %, followed by Lactobacillius casei (1.08%), yoghurt starter  (1.07 %), Lactococcus lactis subsp diacetylactis (1.07 %), whereas the lowest acidity of 1.01 %,   was detected for  Lactococcus lactis subsp cremoris after 48 h at 5% cumin aqueous  extract, while respecting to thyme extract, it was 1.03, 1.02, 1.0, 1.0 and 0.97 % for yoghurt starter, Lactococcus lactis subsp cremoris, Lactococcus lactis subsp lactis, Lactobacillius casei and Lactococcus lactis subsp diacetylactis after48 h  with 5% thyme  aqueous extracts, respectively . The highest bacterial growth rate in cumin extract were found with Lactococcus lactis subsp lactis (187.5×106cfu/g) while the lowest were found with  Lactococcus lactis subsp diacetylactis (100×106cfu/g), while  in thyme extract the highest bacterial count in Lactococcus lactis subsp diacetylactis (135×106cfu/g) and the lowest one was Lactococcus lactis subsp lactis (103×106cfu/ml).
Keywords
Spices; Aqueous extract; starter culture; yoghurt starter
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