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Journal of Medicinal Plants Studies
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ISSN Print: 2394-0530, ISSN Online: 2320-3862, NAAS Rating: 3.53

NAAS Rating: 3.53 NEW

Journal of Medicinal Plants Studies

2018, Vol. 6, Issue 2, Part A
Effect of herb addition on spontaneous fermentation of radish (Raphanus sativus L.) roots in brine and the fate of L. monocytogenes and E. coli O157:H7

S Pappa, M Papadelli, S Paramithiotis, D Daferera, MG Polissiou and EH Drosinos

The aim of the present study was to assess the effect of mint (Mentha sp.), lemon thyme (Thymus citriodorus) and garlic (Allium sativum) on the spontaneous fermentation of Raphanus sativus roots in brine and the fate of Listeria monocytogenes and Escherichia coli O157:H7 inoculated at 4 or 6 log CFU/mL. In all cases, lactic acid bacteria prevailed from the beginning of the fermentation with Lb. plantarum being the dominant species at the end of it. Both L. monocytogenes and E. coli O157:H7 were not detected upon prolongation of the fermentation to 27 and 16 days regarding the inoculum level of 4 and 6 log CFU/mL, respectively. The addition of herbs into the brine, at least in the amount used, had no negative effect on radish root spontaneous fermentation. From a safety perspective, prolongation of the fermentation time may be advised for effective inactivation of L. monocytogenes and E. coli O157:H7.
Pages : 32-39 | 523 Views | 21 Downloads
How to cite this article:
S Pappa, M Papadelli, S Paramithiotis, D Daferera, MG Polissiou and EH Drosinos. Effect of herb addition on spontaneous fermentation of radish (Raphanus sativus L.) roots in brine and the fate of L. monocytogenes and E. coli O157:H7. Journal of Medicinal Plants Studies. 2018; 6(2): 32-39.
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