ارزیابی اثر ضدمیکروبی نانو ذرات بر افزایش انبارمانی دوغ.

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 Nanoparticles, 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 E. coli will be increase(P ≤ 0.05).All interaction between bilateral interactionson the number of E. 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 bilateralreleases of phenolic compounds were significant(p<0.01).And the result of sensory test showed that the Nano extract sample got the highest score. [ABSTRACT FROM AUTHOR]