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Dried Herbs as an Easy-to-Use and Cost-Effective Alternative to Essential Oils to Extend the Shelf Life of Sheep Lump Cheese.
- Source :
- Foods; Dec2023, Vol. 12 Issue 24, p4487, 15p
- Publication Year :
- 2023
-
Abstract
- The objective of this research was to assess the effectiveness of three specific dried herbs (rosemary, thyme, and oregano) in combating microbial spoilage in sheep lump cheese. This was achieved by comparing them with a control group and cheeses treated with corresponding 1% essential oils (Rosmarinus officinalis, Origanum vulgare, Thymus vulgaris). All cheese samples were vacuum-sealed and stored at 4 °C for 15 days. Analysis of total viable counts of viable bacteria (TVC), coliform bacteria (CB), lactic acid bacteria (LAB), and microscopic filamentous fungi (MFF) was conducted on days 0, 5, 10, and 15. The results revealed that, at the end of the storage period, dried oregano-treated samples exhibited the lowest TVC count (5.80 log CFU/g), while dried rosemary-treated samples showed the lowest CB count (3.27 log CFU/g). Moreover, the lowest MFF count (2.40 log CFU/g) was observed in oregano essential oil-treated samples. Additionally, dried oregano-treated samples displayed the highest LAB count (4.49 log CFU/g) at the experiment's conclusion. Furthermore, microorganism identification from sheep cheese was performed using MALDI-TOF MS Biotyper technology, revealing that the most frequently isolated bacteria were Citrobacter braakii and Hafnia alvei (Enterobacteriaceae family), along with Lacticaseibacillus paracasei (Lactobacillaceae family). In summary, all the natural substances examined exhibited inhibitory effects against the studied microorganisms, with oregano essential oil and dried oregano demonstrating the strongest inhibitory effects. This supports their potential use as cost-effective natural preservatives to extend the shelf life of sheep lump cheese. [ABSTRACT FROM AUTHOR]
- Subjects :
- OREGANO
ESSENTIAL oils
CHEESE
LACTIC acid bacteria
ROSEMARY
SHEEP
HERBS
SHEEP milk
Subjects
Details
- Language :
- English
- ISSN :
- 23048158
- Volume :
- 12
- Issue :
- 24
- Database :
- Complementary Index
- Journal :
- Foods
- Publication Type :
- Academic Journal
- Accession number :
- 174440224
- Full Text :
- https://doi.org/10.3390/foods12244487