HYGIENIC EFFECTS OF TEUCRIUM POLIUM ESSENTIAL OIL AGAINST SALMONELLA TYPHIMORIUM LT2 IN PROBIOTIC YOGHURT

The aim of this study was to evaluate the probability to produce yoghurt
containing live and active probiotic microorganisms as functional food with favorite sensorial
properties.
Material & Methods: The maintenance of Salmonella as a pathogen agent was evaluated under the
synergistic effects of simultaneous presence of Teucrium polium essential oil (EO) and Lactobacillus
acidophilus. For this purpose, 108-109 CFU/ml of L. acidophilus, 103 CFU/ml Salmonella
Typhimurium LT2, and different concentrations of Teucrium polium EO were added to yoghurt. The
products were kept for 28 days in 4°C refrigerator and evaluated for changes in organoleptic properties
and the maintenance of L. acidophilus and S. Typhimurium LT2. The presence of bacteria was
determined by culture in selective media and PCR methods.
Results: T. polium EO had the best Salmonella growth inhibition at 60 ppm and 80 ppm and in
synergistic combination with L. acidophilus. No Salmonella was isolated during the 28 days of
preservation of probiotic yoghurt or probiotic yoghurt containing different concentrations of T. polium
EO. However, Salmonella could be isolated and counted in days 1 and 7 from negative control group
and the groups containing T. polium EO. The best organoleptic properties of essential oil
concentrations were observed in groups containing L. acidophilus.
Conclusion: Using the combination of T. polium EO and L. acidophilus improved the hygienic and
organoleptic quality of yoghurt