Evaluation of Antimicrobial Effect of Nanoparticles on Increasing Doogh Storage

The aim of this study was to produce nanoparticles of plant extract such as peppermint in, β-Cyclodextrin by ultrasonication. This study was meant to investigate method of extract, size of  the Nano particles, physical properties of Nano particles, microbial analysis such as the effect of Nano extract on  Ecoli O157:H7 in  doogh and sensory test. A randomized complete design (RCD) was used to characterize the factors, Factor T (variable storage temperature) in 3 levels (4,19 and 35 ° C) and a variable storage time (Z) in 3 levels (time and days of the 22,45  and  zero maintenance) was investigated. The results represent the means of three replicates. The results showed that with increasing temperature the growth of Escherichia coli will be increased. (P ≤ 0.05).  All interaction between bilateral interactions on the number of Escherichia coli were significant on Dough (p‹0.01). E. coli bacteria decreased with increasing storage time, Escherichia coli yeast growth during the storage in Nano samples was significantly lower than control samples (P ≤ 0.05). Nano extracts with gradual release of phenolic compounds over time have inhibitory for micro-organisms. Temperature and storage were significant (p‹0.01). As well as the interaction between bilateral interaction release of phenolic compounds were significant. (p‹0.01).And the result of sensory test showed that the Nano extract sample got the highest score.