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2017, vol. 6, br. 1, str. 14-18
Preliminarno ispitivanje antimikrobne aktivnosti pojedinih začina koji se koriste kao aditivi u proizvodnji sosova od paradajza
Faculty of Technology and Metallurgy, Department of Food Technology and Biotechnology, University of Ss. 'Cyril and Methodius', Skopje, Macedonia

e-adresairinaetf@t.mk
Ključne reči: paradajz sos; monolaurin; bosiljak; cimet; luk; ljute paprika; antimikrobna aktivnost
Sažetak
Cilj ovog rada je preliminarno ispitivanje antimikrobne aktivnosti različitih aditiva koji se mogu koristitu u proizvodnji različitih sosova od paradajza. Za ovu namenu, u procesu proizvodnje paradajz sosa korišćeno je nekoliko različitih začina i monolaurin kao dijetetski dodatak ishrani. Začini koji su upotrebljeni su: beli luk u prahu, listovi bosiljka, cimet u prahu, mlevena, ljuta, crvena paprika i kuhinjska so. Nekoliko različitih vrsta divljih gljiva bile su izolovane od trulih paradajza i trulih kajsija. Ova druga gljiva, izolovana od trule kajsije, bila je korišćena kao infektivni mikroorganizam za pripremljene paradajz sosove. Testovi primeraka inficiranih paradajz sosova koji kao additive sadrže monolaurin, bosiljak i cimet imali su ukupan broj ćelija od 3±1, 8±1 i 6±1 cfu/mLx106. Ovi rezultati su pokazali da se tri odabrana aditiva karakterišu sa najvećim potencijalom za upotrebu kao antimikrobni aditivi u procesu proizvodnje paradajz sosova.
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O članku

jezik rada: engleski
vrsta rada: izvorni naučni članak
DOI: 10.5937/savteh1701014M
objavljen u SCIndeksu: 29.06.2017.