Volatile Transference and Antimicrobial Activity of Cheeses Made with Ewes’ Milk Fortified with Essential Oils

During the last decades, essential oils (EOs) have been proven to be a natural alternative to additives or pasteurization for the prevention of microbial spoilage in several food matrices. In this work, we tested the antimicrobial activity of EOs from Melissa officinalis, Ocimum basilicum, and Thymu...

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Autores: Licón, Carmen C., Moro, Armando, Librán, Celia M., Molina Casanova, Ana María, Zalacaín, Amaya, Berruga, María Isabel, Carmona Delgado, Manuel
Tipo de recurso: artículo
Fecha de publicación:2020
País:España
Institución:Universidad Europea (UEM)
Repositorio:ABACUS. Repositorio de Producción Científica
Idioma:inglés
OAI Identifier:oai:abacus.universidadeuropea.com:11268/8972
Acceso en línea:http://hdl.handle.net/11268/8972
Access Level:acceso abierto
Palabra clave:Industria láctea
Control de calidad
Química orgánica
Producto lácteo
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spelling Volatile Transference and Antimicrobial Activity of Cheeses Made with Ewes’ Milk Fortified with Essential OilsLicón, Carmen C.Moro, ArmandoLibrán, Celia M.Molina Casanova, Ana MaríaZalacaín, AmayaBerruga, María IsabelCarmona Delgado, ManuelIndustria lácteaControl de calidadQuímica orgánicaProducto lácteoControl de calidadQuímica orgánicaDuring the last decades, essential oils (EOs) have been proven to be a natural alternative to additives or pasteurization for the prevention of microbial spoilage in several food matrices. In this work, we tested the antimicrobial activity of EOs from Melissa officinalis, Ocimum basilicum, and Thymus vulgaris against three different microorganisms: Escherichia coli, Clostridium tyrobutyricum, and Penicillium verrucosum. Pressed ewes’ cheese made from milk fortified with EOs (250 mg/kg) was used as a model. The carryover effect of each oil was studied by analyzing the volatile fraction of dairy samples along the cheese-making process using headspace stir bar sorptive extraction coupled to gas chromatography/mass spectrometry. Results showed that the EOs contained in T. vulgaris effectively reduced the counts of C. tyrobutyricum and inhibited completely the growth of P. verrucosum without affecting the natural flora present in the cheese. By contrast, the inhibitory effect of M. officinalis against lactic acid bacteria starter cultures rendered this oil unsuitable for this matrix.20202020-06-1920202020-01-0120202020-01-01journal articlehttp://purl.org/coar/resource_type/c_6501info:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/11268/8972reponame:ABACUS. Repositorio de Producción Científicainstname:Universidad Europea (UEM)Inglésengopen accesshttp://purl.org/coar/access_right/c_abf2Attribution-NonCommercial-NoDerivatives 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:abacus.universidadeuropea.com:11268/89722026-06-11T12:41:27Z
dc.title.none.fl_str_mv Volatile Transference and Antimicrobial Activity of Cheeses Made with Ewes’ Milk Fortified with Essential Oils
title Volatile Transference and Antimicrobial Activity of Cheeses Made with Ewes’ Milk Fortified with Essential Oils
spellingShingle Volatile Transference and Antimicrobial Activity of Cheeses Made with Ewes’ Milk Fortified with Essential Oils
Licón, Carmen C.
Industria láctea
Control de calidad
Química orgánica
Producto lácteo
Control de calidad
Química orgánica
title_short Volatile Transference and Antimicrobial Activity of Cheeses Made with Ewes’ Milk Fortified with Essential Oils
title_full Volatile Transference and Antimicrobial Activity of Cheeses Made with Ewes’ Milk Fortified with Essential Oils
title_fullStr Volatile Transference and Antimicrobial Activity of Cheeses Made with Ewes’ Milk Fortified with Essential Oils
title_full_unstemmed Volatile Transference and Antimicrobial Activity of Cheeses Made with Ewes’ Milk Fortified with Essential Oils
title_sort Volatile Transference and Antimicrobial Activity of Cheeses Made with Ewes’ Milk Fortified with Essential Oils
dc.creator.none.fl_str_mv Licón, Carmen C.
Moro, Armando
Librán, Celia M.
Molina Casanova, Ana María
Zalacaín, Amaya
Berruga, María Isabel
Carmona Delgado, Manuel
author Licón, Carmen C.
author_facet Licón, Carmen C.
Moro, Armando
Librán, Celia M.
Molina Casanova, Ana María
Zalacaín, Amaya
Berruga, María Isabel
Carmona Delgado, Manuel
author_role author
author2 Moro, Armando
Librán, Celia M.
Molina Casanova, Ana María
Zalacaín, Amaya
Berruga, María Isabel
Carmona Delgado, Manuel
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv
dc.subject.none.fl_str_mv Industria láctea
Control de calidad
Química orgánica
Producto lácteo
Control de calidad
Química orgánica
topic Industria láctea
Control de calidad
Química orgánica
Producto lácteo
Control de calidad
Química orgánica
description During the last decades, essential oils (EOs) have been proven to be a natural alternative to additives or pasteurization for the prevention of microbial spoilage in several food matrices. In this work, we tested the antimicrobial activity of EOs from Melissa officinalis, Ocimum basilicum, and Thymus vulgaris against three different microorganisms: Escherichia coli, Clostridium tyrobutyricum, and Penicillium verrucosum. Pressed ewes’ cheese made from milk fortified with EOs (250 mg/kg) was used as a model. The carryover effect of each oil was studied by analyzing the volatile fraction of dairy samples along the cheese-making process using headspace stir bar sorptive extraction coupled to gas chromatography/mass spectrometry. Results showed that the EOs contained in T. vulgaris effectively reduced the counts of C. tyrobutyricum and inhibited completely the growth of P. verrucosum without affecting the natural flora present in the cheese. By contrast, the inhibitory effect of M. officinalis against lactic acid bacteria starter cultures rendered this oil unsuitable for this matrix.
publishDate 2020
dc.date.none.fl_str_mv 2020
2020-06-19
2020
2020-01-01
2020
2020-01-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/11268/8972
url http://hdl.handle.net/11268/8972
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:ABACUS. Repositorio de Producción Científica
instname:Universidad Europea (UEM)
instname_str Universidad Europea (UEM)
reponame_str ABACUS. Repositorio de Producción Científica
collection ABACUS. Repositorio de Producción Científica
repository.name.fl_str_mv
repository.mail.fl_str_mv
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