PROIMI   05436
PLANTA PILOTO DE PROCESOS INDUSTRIALES MICROBIOLOGICOS
Unidad Ejecutora - UE
artículos
Título:
Influence of oregano essential oil on traditional Argentinean cheese elaboration: Effect on lactic starter cultures
Autor/es:
CARLA GEREZ; CAROLA SCHUFF,; GUILLERMO MARCIAL; VICTORIA COLL ARAOZ; MARTHA NUÑEZ DE KAIRUZ; GRACIELA FONT DE VALDEZ
Revista:
REVISTA ARGENTINA DE MICROBIOLOGíA
Editorial:
ASOCIACION ARGENTINA MICROBIOLOGIA
Referencias:
Lugar: Buenos Aires; Año: 2016 vol. 48 p. 229 - 235
ISSN:
0325-7541
Resumen:
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 -terpinene (10%), -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 ug/g) assayed was observed. No differ- ences in the organoleptic characteristics of semi-hard cheeses flavored with oregano essential oil (200 ug/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 × 10*3 UFC/g) and cheese flavored with oregano leaves (mold/yeast 4 × 10*4 CFU/g). Our results showed that the use of oregano essential oil and lactic starter culture considerably improved cheese quality.