Influence of oregano essential oil on traditional Argentinean cheese elaboration: Effect on lactic starter cultures
| العنوان: | Influence of oregano essential oil on traditional Argentinean cheese elaboration: Effect on lactic starter cultures |
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| المؤلفون: | Victoria Coll Araoz, Carla Luciana Gerez, Guillermo Marcial, Martha S. Núñez de Kairúz, Carola Schuff, Graciela Font de Valdez |
| المصدر: | CONICET Digital (CONICET) Consejo Nacional de Investigaciones Científicas y Técnicas instacron:CONICET |
| بيانات النشر: | Elsevier BV, 2016. |
| سنة النشر: | 2016 |
| مصطلحات موضوعية: | 0301 basic medicine, Streptococcus thermophilus, Food Handling, OREGANO, Queso, Biotecnología Industrial, law.invention, chemistry.chemical_compound, Oregano, Bacterias lácticas, Cheese, LACTIC ACID BACTERIA, law, Origanum, Lactobacillus, Lactic acid bacteria, Food science, Spices, Thymol, biology, purl.org/becyt/ford/2.9 [https], food and beverages, 04 agricultural and veterinary sciences, General Medicine, 040401 food science, Lactic acid, Lactococcus lactis, Dairying, Taste, Microbiology (medical), 030106 microbiology, Cyclohexane Monoterpenes, Flowers, INGENIERÍAS Y TECNOLOGÍAS, Microbiology, Food Preferences, 03 medical and health sciences, Orégano, 0404 agricultural biotechnology, Starter, Oils, Volatile, Humans, Essential oil, Dose-Response Relationship, Drug, CHEESE, Terpenes, biology.organism_classification, Flavoring Agents, Plant Leaves, purl.org/becyt/ford/2 [https], chemistry, Food Microbiology, Monoterpenes |
| الوصف: | The aim of this work is to study the oregano essential oil (OEO) composition from Northwestern Argentinean regions and to evaluate its effect on the lactic starter cultures. The oregano used, Origanum vulgare var hirtum, was obtained from Andalgalá, Catamarca. The essential oil presented high amounts of α-terpinene (10%), γ-terpinene (15.1%), terpinen- 4-ol (15.5%) and thymol (13.0%) as the main components. No negative effect on growth or metabolic activity of lactic acid bacteria Streptococcus thermophilus CRL 728 and CRL 813, Lactobacillus delbrueckii subsp. bulgaricus CRL 656 and CRL 468, and Lactococcus lactis subsp. lactis CRL 597 up to the maximum concentration (200 μg/g) assayed was observed. No differ-ences in the organoleptic characteristics of semi-hard cheeses flavored with oregano essential oil (200 μg/g) and homemade cheeses flavored with oregano leaves were found. With respect to the microbiological quality of the products, neither enterobacteria nor mold and yeast were detected during ripening in essential-oil flavored cheese compared to control cheese (enter-obacteria 2 × 103 UFC/g) and cheese flavored with oregano leaves (mold/yeast 4 × 104 CFU/g). Our results showed that the use of oregano essential oil and lactic starter culture considerably improved cheese quality. Fil: Marcial, Guillermo Emilio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina Fil: Gerez, Carla Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina Fil: Nuñez, Martha Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina Fil: Coll Araoz, Maria Victoria. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Schuff, Carola. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina Fil: Font, Graciela Maria. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina |
| وصف الملف: | application/pdf |
| تدمد: | 0325-7541 |
| DOI: | 10.1016/j.ram.2016.04.006 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6dc88b9ee2db85ad7551ccde5bea2bda |
| Rights: | OPEN |
| رقم الانضمام: | edsair.doi.dedup.....6dc88b9ee2db85ad7551ccde5bea2bda |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 03257541 |
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| DOI: | 10.1016/j.ram.2016.04.006 |