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...

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Autores: Ávila Arribas, Marta, Calzada, Javier, Sánchez López, Carmen, Ortiz de Elguea Culebras, Gonzalo, Carmona Delgado, Manuel, Garde, Sonia, Muñoz Tébar, Nuria, Molina Casanova, Ana María, Berruga Fernández, María Isabel
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
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spelling Inhibitory activity of aromatic plant extracts against dairy-related Clostridium species and their use to prevent the late blowing defect of cheeseÁvila Arribas, MartaCalzada, JavierSánchez López, CarmenOrtiz de Elguea Culebras, GonzaloCarmona Delgado, ManuelGarde, SoniaMuñoz Tébar, NuriaMolina Casanova, Ana MaríaBerruga Fernández, María IsabelAromatic plantsClostridium spp. cheeseEthanolic extractsLate blowing defectNatural preservativesThe 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 aciElsevier202520252023info:eu-repo/semantics/articleapplication/pdfapplication/pdfhttps://doi.org/10.1016/j.fm.2022.104185https://hdl.handle.net/10578/40123reponame:RUIdeRA. Repositorio Institucional de la UCLMinstname:Universidad de Castilla-La ManchaInglésRTA 2015-00018-C03-01RTA 2015-00018-C03-02info:eu-repo/semantics/openAccessoai:ruidera.uclm.es:10578/401232026-05-27T07:36:41Z
dc.title.none.fl_str_mv Inhibitory activity of aromatic plant extracts against dairy-related Clostridium species and their use to prevent the late blowing defect of cheese
title Inhibitory activity of aromatic plant extracts against dairy-related Clostridium species and their use to prevent the late blowing defect of cheese
spellingShingle Inhibitory activity of aromatic plant extracts against dairy-related Clostridium species and their use to prevent the late blowing defect of cheese
Ávila Arribas, Marta
Aromatic plants
Clostridium spp. cheese
Ethanolic extracts
Late blowing defect
Natural preservatives
title_short Inhibitory activity of aromatic plant extracts against dairy-related Clostridium species and their use to prevent the late blowing defect of cheese
title_full Inhibitory activity of aromatic plant extracts against dairy-related Clostridium species and their use to prevent the late blowing defect of cheese
title_fullStr Inhibitory activity of aromatic plant extracts against dairy-related Clostridium species and their use to prevent the late blowing defect of cheese
title_full_unstemmed Inhibitory activity of aromatic plant extracts against dairy-related Clostridium species and their use to prevent the late blowing defect of cheese
title_sort Inhibitory activity of aromatic plant extracts against dairy-related Clostridium species and their use to prevent the late blowing defect of cheese
dc.creator.none.fl_str_mv Ávila Arribas, Marta
Calzada, Javier
Sánchez López, Carmen
Ortiz de Elguea Culebras, Gonzalo
Carmona Delgado, Manuel
Garde, Sonia
Muñoz Tébar, Nuria
Molina Casanova, Ana María
Berruga Fernández, María Isabel
author Ávila Arribas, Marta
author_facet Ávila Arribas, Marta
Calzada, Javier
Sánchez López, Carmen
Ortiz de Elguea Culebras, Gonzalo
Carmona Delgado, Manuel
Garde, Sonia
Muñoz Tébar, Nuria
Molina Casanova, Ana María
Berruga Fernández, María Isabel
author_role author
author2 Calzada, Javier
Sánchez López, Carmen
Ortiz de Elguea Culebras, Gonzalo
Carmona Delgado, Manuel
Garde, Sonia
Muñoz Tébar, Nuria
Molina Casanova, Ana María
Berruga Fernández, María Isabel
author2_role author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Aromatic plants
Clostridium spp. cheese
Ethanolic extracts
Late blowing defect
Natural preservatives
topic Aromatic plants
Clostridium spp. cheese
Ethanolic extracts
Late blowing defect
Natural preservatives
description 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
publishDate 2023
dc.date.none.fl_str_mv 2023
2025
2025
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://doi.org/10.1016/j.fm.2022.104185
https://hdl.handle.net/10578/40123
url https://doi.org/10.1016/j.fm.2022.104185
https://hdl.handle.net/10578/40123
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv RTA 2015-00018-C03-01
RTA 2015-00018-C03-02
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:RUIdeRA. Repositorio Institucional de la UCLM
instname:Universidad de Castilla-La Mancha
instname_str Universidad de Castilla-La Mancha
reponame_str RUIdeRA. Repositorio Institucional de la UCLM
collection RUIdeRA. Repositorio Institucional de la UCLM
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.811543

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