ABSTRACT In this present study, essential oils (EOs) were extracted from Chaerophyllum macropodum, Oliveria decumbents, and Zataria multiflora Boiss. The chemical composition and antimicrobial activity of the EOs were tested against Staphylococcus aureus (G+), Escherichia coli O157: H7 (G−), and three species of fungi (Rhodotorula glutinis, Kluyveromyces marxianus and Penicillium digitatum). The outcomes were evaluated in vitro and in a food model system for 28 days of storage. Carvacrol comprised 10.83, 22.51 and 73.66% of the EOs being extracted from Chaerophyllum, Oliveria and Zataria, respectively, while thymol comprised 9.57, 36.49 and 17.17%. By evaluating antibacterial properties in vitro, the bacteria were greatly inhibited by all of the three EOs with more sensitivity of S. aureus. Oliveria and Zataria EOs were more effective than Chaerophyllum EO in preventing the growth of the three fungi. Doogh samples were inoculated before receiving the EOs (1%) and stored at 4°C for 28 days. Chaerophyllum EO caused the highest value of pH in doogh. Viscosity was significantly higher (p < .05) in the treated samples than in the control. All three EOs inhibited the bacterial populations more effectively (p < .05) than fungal populations. Regarding sensory attributes, all fortified doogh samples received comparably higher scores than the doogh containing microorganisms. In summary, the present study revealed that Chaerophyllum, Oliveria and Zataria EOs can serve as natural antimicrobial agents in doogh.

中文翻译：

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Chaerophyllum、Oliveria 和 Zataria 精油的物理化学和微生物学特性及其对发酵乳饮料“doogh”感官特性的影响

摘要 在本研究中，精油 (EO) 是从 Chaerophyllum macropodum、Oliveria decumbents 和 Zataria multiflora Boiss 中提取的。针对金黄色葡萄球菌 (G+)、大肠杆菌 O157: H7 (G-) 和三种真菌（Rhodotorula glutinis、Kluyveromyces marxianus 和 Penicillium digitatum）测试了 EO 的化学成分和抗菌活性。结果在体外和食品模型系统中进行了 28 天的储存评估。香芹酚分别占从 Chaerophyllum、Oliveria 和 Zataria 中提取的 EO 的 10.83、22.51 和 73.66%，而百里酚占 9.57、36.49 和 17.17%。通过在体外评估抗菌性能，三种对金黄色葡萄球菌更敏感的 EO 均能极大地抑制细菌。Oliveria 和 Zataria EOs 在阻止这三种真菌的生长方面比 Chaerophyllum EO 更有效。Doogh 样品在接受 EO (1%) 之前接种并在 4°C 下储存 28 天。Chaerophyllum EO 导致面团中的 pH 值最高。处理样品的粘度显着高于对照样品（p < .05）。所有三种 EO 都比真菌种群更有效地抑制细菌种群 (p < .05)。在感官属性方面，所有强化面团样品的得分均高于含有微生物的面团样品。总而言之，本研究表明，Chaerophyllum、Oliveria 和 Zataria EOs 可作为面团中的天然抗菌剂。Doogh 样品在接受 EO (1%) 之前接种并在 4°C 下储存 28 天。Chaerophyllum EO 导致面团中的 pH 值最高。处理样品的粘度显着高于对照样品（p < .05）。所有三种 EO 都比真菌种群更有效地抑制细菌种群 (p < .05)。在感官属性方面，所有强化面团样品的得分均高于含有微生物的面团样品。总而言之，本研究表明，Chaerophyllum、Oliveria 和 Zataria EOs 可作为面团中的天然抗菌剂。Doogh 样品在接受 EO (1%) 之前接种并在 4°C 下储存 28 天。Chaerophyllum EO 导致面团中的 pH 值最高。处理样品的粘度显着高于对照样品（p < .05）。所有三种 EO 都比真菌种群更有效地抑制细菌种群 (p < .05)。在感官属性方面，所有强化面团样品的得分均高于含有微生物的面团样品。总而言之，本研究表明，Chaerophyllum、Oliveria 和 Zataria EOs 可作为面团中的天然抗菌剂。05) 比真菌种群。在感官属性方面，所有强化面团样品的得分均高于含有微生物的面团样品。总而言之，本研究表明，Chaerophyllum、Oliveria 和 Zataria EOs 可作为面团中的天然抗菌剂。05) 比真菌种群。在感官属性方面，所有强化面团样品的得分均高于含有微生物的面团样品。总而言之，本研究表明，Chaerophyllum、Oliveria 和 Zataria EOs 可作为面团中的天然抗菌剂。