Use of oregano essential oil in traditional Argentinean cheese elaboration: effect on lactic starter

MARCIAL G.; GEREZ C.L., CORRESPONDING AUTHOR; NUÑEZ DE KAIRUZ M.; COLL V.; SCHUFF C.; FONT DE VALDEZ G.

REVISTA ARGENTINA DE MICROBIOLOGíA

ASOCIACION ARGENTINA MICROBIOLOGIA

Lugar: Buenos Aires; Año: 2016

0325-7541

The aim of this work is to study the oregano essential oil (OEO) composition from Northwestern Argentina regions and evaluate its effect on lactic starter culture. 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 the 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 differences 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 but in the microbiological quality of the products. Neither enterobacteria nor mould and yeast were detected during ripening in essential-oil flavored cheese compared to control cheese (enterobacteria 2x103 UFC/g) and cheese with oregano leaves (mould/yeast 4 x 104 CFU/g). Our results showed that the use of oregano essential oil and lactic starter culture considerably improved cheese quality.