Inhibitory activity of aromatic plant extracts against dairy-related Clostridium species and their use to prevent the late blowing defect of cheese
The aim of the present work was the selection of aromatic plant essential oils (EOs) and/or ethanolic extracts(EEs) to prevent the late blowing defect (LBD) of cheese caused by Clostridium spp. EEs resulted more effectivethan EOs to inhibit dairy-borne Clostridium spp. in vitro. Savory, hyssop, lave...
| Autores: | , , , , , , , , |
|---|---|
| Tipo de recurso: | artículo |
| Fecha de publicación: | 2023 |
| País: | España |
| Institución: | Universidad de Castilla-La Mancha |
| Repositorio: | RUIdeRA. Repositorio Institucional de la UCLM |
| OAI Identifier: | oai:ruidera.uclm.es:10578/40123 |
| Acceso en línea: | https://doi.org/10.1016/j.fm.2022.104185 https://hdl.handle.net/10578/40123 |
| Access Level: | acceso abierto |
| Palabra clave: | Aromatic plants Clostridium spp. cheese Ethanolic extracts Late blowing defect Natural preservatives |
| Sumario: | The aim of the present work was the selection of aromatic plant essential oils (EOs) and/or ethanolic extracts(EEs) to prevent the late blowing defect (LBD) of cheese caused by Clostridium spp. EEs resulted more effectivethan EOs to inhibit dairy-borne Clostridium spp. in vitro. Savory, hyssop, lavender and tarragon EEs, whichshowed the lowest minimal inhibitory concentration against Clostridium tyrobutyricum, were selected to study theprevention of LBD caused by this bacterium in cheese.Addition of savory and lavender EEs to cheese milk delayed LBD by 2 weeks, but at the end of ripening thesecheeses showed similar clostridial vegetative cells counts, spoilage symptoms and propionic, and butyric acidslevels than blown control cheese. Tarragon EE, with the highest content in caffeic acid, also delayed LBD by 2weeks, but it was more effective to inhibit Clostridium, since cheese with tarragon EE showed minor LBDsymptoms, lower vegetative cells count and lower concentrations of propionic and butyric aci |
|---|