Dairy matrix effect on the transference of rosemary (<i>Rosmarinus officinalis</i>) essential oil compounds during cheese making

Moro, Armando; Librán, Celia M; Berruga, M.I.; Carmona, Manuel; Zalacaín, Amaya

doi:10.1002/jsfa.6853

Cited by 50 publications

(28 citation statements)

References 41 publications

(79 reference statements)

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“…Marcial et al (2016) reported that oregano EO did not affect LAB starter culture viability in cheese but protected it from growth of spoilage organisms. Likewise, Moro et al (2015) reported that rosemary EO did not affect growth of LAB in fortified cheese but inhibited Clostridium spp. However, Kostova et al (2014) found that Lactobacillus species and S. thermophilus with Lactococcus lactis were inhibited by a 0.05% concentration of dill EO and killed by a 0.5% concentration.…”

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confidence: 99%

Short communication: Influence of an aqueous myrrh suspension on yogurt culture bacteria over yogurt shelf life

Alhejaili

Olson

Velázquez

et al. 2019

Journal of Dairy Science

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Myrrh is an essential oil and natural flavoring approved by the US Food and Drug Administration, and it has antibacterial and antifungal activity against pathogens. Our objective was to determine the effect of an aqueous myrrh suspension on Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus counts in peptone solution and yogurt, as well as pH and titratable acidity of yogurt during 5 wk of storage at 1 to 4°C. The myrrh suspension (10% wt/vol) was prepared and incorporated into a pure culture dilution in peptone and into yogurt mix at a 1% (vol/vol) level. A control with no myrrh was also prepared, and 3 replications were conducted. Streptococcus thermophilus were enumerated using Streptococcus thermophilus agar with aerobic incubation at 37°C for 24 h, and Lactobacillus delbrueckii ssp. bulgaricus were enumerated using de Man, Rogosa, and Sharpe agar adjusted to pH 5.2, with anaerobic incubation at 43°C for 72 h. During the 8-h period after inoculation, S. thermophilus and L. delbrueckii ssp. bulgaricus counts in peptone solution at 37°C and 43°C, respectively, were not significantly different in the presence or absence of the aqueous myrrh suspension. Counts of S. thermophilus in yogurt containing myrrh (mean ± SD; 4.96 ± 0.58 log cfu/mL) were not significantly different from those in the control yogurt (4.87 ± 0.39 log cfu/mL). The log counts for L. delbrueckii ssp. bulgaricus in yogurt containing myrrh (5.04 ± 1.44 log cfu/mL) and those of the control (5.52 ± 1.81 log cfu/mL) did not differ, and the counts remained within 1 log of each other throughout 5 wk of storage. The pH of the yogurts containing the aqueous myrrh suspension was not significantly different from that of the control yogurts, and their pH values were within 0.1 pH unit of each other in any given week. Titratable acidity values remained steady around 1.1 to 1.2% lactic acid for both yogurt types throughout the storage period, with no significant differences between them. Yogurt culture bacteria can survive in the presence of a myrrh suspension in yogurt with no significant change in pH or titratable acidity. Therefore, it may be beneficial to add an aqueous myrrh suspension to yogurt.

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confidence: 99%

Short communication: Influence of an aqueous myrrh suspension on yogurt culture bacteria over yogurt shelf life

Alhejaili

Olson

Velázquez

et al. 2019

Journal of Dairy Science

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“…Cheese is a nutritionally rich food, because it has high levels of proteins and lipids. Due to this feature, to achieve an efficient degree of microbiological inhibition, the concentrations of natural compounds to be added should be higher than the concentrations found in in vitro tests (Moro et al, 2015). Mahajan et al (2016) studied the use of pine needle extract (Cedrus deodara (Roxb.)…”

Section: Resultsmentioning

confidence: 99%

Allium sativum antimicrobial potential in fresh cheese

Milo

Campos

Pereira

et al. 2021

RSD

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Cheese consumption has shown an important increase throughout the Brazilian territory, being the second most imported product since 2015. Among the different types of cheese, minas frescal represents one of the most popular, due to its simple processing, low cost and high yield. However, its perishability requires refrigeration and relatively fast consumption, thus representing an important limiting factor in commercialization. Aspects such as having a high moisture content, not undergoing maturation, and containing no preservatives, provide favorable conditions for microbiological contamination. Thus, it was aimed to assess the antimicrobial potential of the aqueous suspension of garlic (SAA), in fresh cheese before and after contamination Staphylococcus aureus (ATCC 25923) 105 CFU mL-1. The minimum inhibitory concentration (MIC) was determined by microdilution, and the following treatments were evaluated in quintuplicate: SAa in freeze-dried and fresh forms (1.5; 2.5; 5; and 10%), negative control treatment (cheese absent contamination), and positive (cheese absent from SAa). After superficial inoculation in Agar Baird Parker, enriched with egg yolk and potassium tellurite, the incubation was performed at 35ºC for 48 hours. Although SAa in lyophilized and fresh form applied before contamination did not show antibacterial activity, the fresh form applied after contamination showed a MIC equivalent to 2.5%. So, based on the results obtained by the present study, it was possible to conclude that SAa above 2.5% had antimicrobial properties, thus favoring the conservation of fresh cheese.

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“…A atividade antimicrobiana dos OEs geralmente está associada a compostos como eugenol, alicina, timol e carvacrol e a substâncias como o linalol, sabineno, mentol, mirceno e camphene. Esses princípios ativos, graças à sua característica hidrofóbica, atuam rompendo a parede celular microbiana, fazendo-a perder sua funcionalidade (Forsythe, 2013;Hirasa & Takemasa, 1998;Moro et al, 2015).…”

Section: óLeos Essenciaisunclassified

Avaliação da atividade antimicrobiana dos óleos essenciais contra patógenos alimentares

Reis

Figueiredo

Castorani

et al. 2020

BJHR

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Dairy matrix effect on the transference of rosemary (Rosmarinus officinalis) essential oil compounds during cheese making

Abstract: The study of active compound transference during cheese elaboration was achieved. The antimicrobial results in fortified cheeses with REO showed a preventive effect in the case of clostridial species, which are responsible for late cheese blowing.

Cited by 50 publications

References 41 publications

Short communication: Influence of an aqueous myrrh suspension on yogurt culture bacteria over yogurt shelf life

Short communication: Influence of an aqueous myrrh suspension on yogurt culture bacteria over yogurt shelf life

Allium sativum antimicrobial potential in fresh cheese

Avaliação da atividade antimicrobiana dos óleos essenciais contra patógenos alimentares

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