Abstract
This study was conducted to assess the antibacterial efficacy of Artemisia persica Boiss essential oil (APBEO) at a concentration of 75 and 150 ppm with probiotic bacterium Lactobacillus paracasei in preserving the microbial and organoleptic quality of Doogh during storage at 4°C. The results indicated a gradual increase in acidity, whereas a decline in pH was noted in all the samples (p < .05). The addition of APBEO (150 ppm) and probiotics in doogh exhibited a synergistic effect and increased death rate of L. monocytogenes and E. coli O157: H7 in Doogh samples after 15 days. Also, the high score of overall acceptability was associated with the sample with 75 ppm APBEO. The incorporation of APBEO and probiotics in the sample exhibited a synergistic trend to ensure the safety of doogh and keep the quality of products.
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