Investigation of Antimicrobial Effect of Biebersteinia multifida on White Cheese Stored at Refrigerator Temperature

In recent years, food manufacturers have taken a lot of attention to the use of natural preservatives instead of chemical preservatives in their products, which has led consumers to prefer to use processed food without preservatives or even with natural preservatives. The aim of the present study was to investigate the antibacterial effect of ethanolic extract of Biebersteinia multifida on the growth of food-borne bacteria on white cheese. After the plant gathering, the ethanolic extract of plant prepared, after ensuring the milk is not microbial contamination, Bacterial inoculation, Calcium chloride, extract and Enzyme added to milks and divided to five groups (control negative, positive and treatment). Survey of growth rate of bacteria did in 60 days. The results indicated that in the specimen containing the extract, the number of bacteria decreased throughout the study period compared to the non-extracting specimen. The most antibacterial effect of the extract was observed in removing or inhibiting bacterial growth in the first 24 hours. But over time, the antibacterial properties of the extract decreased and the number of developed bacteria increased. Despite the fact that the effect of inhibiting bacterial growth of the Biebersteinia multifida extract in the first 24 hours was positive, the observation of the instability of the effect of the extract of the cheese in the next stages of the experiment led to the growth of food-borne bacteria and could not be used as substitutes for chemical preservatives.