The Antibacterial Activity of Lemon Juice in laboratory prepared Ice cream

Unpasteurized as traditional ice cream production in Iran is very common due to the increasing use of herbal compounds as inhibitors of microbial growth, this study to examine the antibacterial effects of Lemon juice against Staphylococcus aureus and Escherichia coli in Ice cream prepared in the laboratory.In order to , ice creams containing concentrations of 1,2, 5,10% lemon juice was prepared .The samples were inoculated with bacterial suspension containing 105 cfu/gr . Samples with control samples were stored in the freezer - 20 and during the time of 1, 2, 3, 7, 14 and 21 days antibacterial effects of various concentrations of lemon juice was evaluated by culture-specific .The results showed that in all concentrations, significant difference was observed between the number of bacteria with the control group(P