EFFECT OF CUMINUM CYMINUM L. ESSENTIAL OIL AND LACTOBACILLUS ACIDOPHILUS (A PROBIOTIC) ON STAPHYLOCOCCUS AUREUS DURING THE MANUFACTURE, RIPENING AND STORAGE OF WHITE BRINED CHEESE

Abstract

In this study, the effect of Cuminum cyminum L. essential oil (EO) and Lactobacillus acidophilus (a probiotic) on growth of Staphylococcus aureus in white brined cheese was evaluated. The experiment included different levels of EO (0, 7.5, 15 and 30 µL/100 mL milk) and L. acidophilus (0 and 0.5%) to assess their effects on S. aureus count during the manufacture, ripening and storage of Iranian white brined cheese for up to 75 days. The significant (P < 0.05) inhibitory effects of EO (even at its lowest concentration) and the probiotic on this organism were observed alone and in combination together. Considering the organoleptic evaluation of the EO used in this study, the best inhibitory effect was obtained at combination of EO = 15 µL/100 mL and probiotic = 0.5%. PRACTICAL APPLICATIONS The significant (P < 0.05) synergistic inhibitory effect of the EO and probiotic on S. aureus shown in this study can improve the scope of the EO function in the food industry.

Gouda cheese spoilage prevention: Biodegradable coating induced by Bunium persicum essential oil and lactoperoxidase system

“…They indicated that high susceptibility of gram‐positive bacteria and relative sensitivity of gram‐negative bacteria are due to pronounced decrement of E. coli O157:H7 and L. monocytogenes in manufactured white cheeses during 45 days of storage time (Ehsani et al., ). Furthermore, there are several previous reports about the antimicrobial effects of other EOs, including those of Ocimum gratissimum against Aspergillus flavus , Aspergillus tamarii , Fusarium poae , Fusarium verticillioides , Penicillium citrinum , and Penicillium griseofulvum (Philippe, Souaïbou, Guy, et al., ); Cinnamomum zeylanicum and O. gratissimum against Aspergillus terreus , Aspergillus ustus , Aspergillus niger , Aspergillus aculeatus , Penicillium brevicompactum , and Scopulariopsis brevicaulis (Philippe, Souaïbou, et al., ); Cuminum cyminum L. plus Lactobacillus acidophilus against S. aureus (Sadeghi, Akhondzadeh Basti, Noori, Khanjari, & Partovi, ); rosemary and Pimpinella anisum against E. coli (Ehsani & Mahmoudi, ; Ribeiro et al., ); and Mentha spicata , Mentha pulegium , Pimenta racemosa , Syzygium aromaticum , Cinnamomum verum , and Thymus vulgaris against Listeria spp. (Smith‐ Smith‐Palmer et al., ; Moosavi, Esmaeili, & Mostafavi, ; Sadeghi et al., ).…”

In vitro antibacterial activity of Pimpinella anisum essential oil and its influence on microbial, chemical, and sensorial properties of minced beef during refrigerated storage

“…Frequently, phenolic constituents have been consistently introduced as main antibacterial components of EOs. Nevertheless, according to chemical studies, antibacterial activity of the studied PAO can be explained by the presence of various antibacterial compounds, such as anethole and terpene hydrocarbons, along with the suppressing ability of PAO to the adhesions of bacterial cells (Abdel‐Reheem & Oraby, ; Sadeghi et al, ).…”

“…Pimpinella anisum seeds were collected from Isfahan, Iran. The EO of anise seeds was obtained using water distillation according to Sadeghi, Akhondzadeh Basti, Noori, Khanjari, and Partovi (). The resulting PAO was dried over anhydrous sodium sulfate and stored at 4°C until use.…”

Microbiological Quality of Domiati Cheese and the Influence of Probiotics on the Behavior of Staphylococcus aureus and Escherichia coli O157:H7 in Domiati Cheese

“…() in cheese manufactured by pediocin‐producing Lactococcus lactis , by Amer () in domiati cheese manufactured with L. acidophilus and B. lactis and by Sadeghi et al . () in white brined cheese manufactured with L. acidophilus .…”