Antibacterial activity and sensory properties of <i>Heracleum persicum</i> essential oil, nisin, and <i>Lactobacillus acidophilus</i> against <i>Listeria monocytogenes</i> in cheese.

On days 15 and 60 of storage, pH showed a decreasing trend, such that it reached to 4.98 and 4.74 in the control group. pH changes were significantly different in samples containing 400 and 800 IU/mL nisin and samples containing higher concentrations (10 12 ) of probiotics compared to the control at the end of the storage period.

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