Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Antimicrobial Action of Oregano (Origanum vulgare) and Rose-Mary (Rosmarinus officinalis) Essential Oils on Escherichia coli and Staphylococcus aureus Inoculated in “Minas Frescal” Cheese

Version 1 : Received: 31 May 2023 / Approved: 1 June 2023 / Online: 1 June 2023 (08:12:53 CEST)

How to cite: Cortez, M.; Cruz, J.; Duarte, M. C.; Gomes, A.; Carvalho, E. Antimicrobial Action of Oregano (Origanum vulgare) and Rose-Mary (Rosmarinus officinalis) Essential Oils on Escherichia coli and Staphylococcus aureus Inoculated in “Minas Frescal” Cheese. Preprints 2023, 2023060062. https://doi.org/10.20944/preprints202306.0062.v1 Cortez, M.; Cruz, J.; Duarte, M. C.; Gomes, A.; Carvalho, E. Antimicrobial Action of Oregano (Origanum vulgare) and Rose-Mary (Rosmarinus officinalis) Essential Oils on Escherichia coli and Staphylococcus aureus Inoculated in “Minas Frescal” Cheese. Preprints 2023, 2023060062. https://doi.org/10.20944/preprints202306.0062.v1

Abstract

“Minas Frescal” cheese is a high moisture product, subject to the proliferation of several microorganisms. Essential oils are natural antimicrobial alternatives that can increase the quality of dairy products. This study aimed to analyze the antimicrobial action of oregano (Origanum vulgare) and rosemary (Rosmarinus officinalis) essential oils against Escherichia coli and Staphylococcus aureus. An antimicrobial test by diffusion and microdilution was performed to calculate the MIC (Minimum Inhibitory Concentration) and MBC (Minimum Bactericidal Concentration). The behavior of E. coli in “Minas Frescal” cheese added with oregano oil was evaluated. The MIC of oregano oil was 0.25% against E. coli and 1% against S. aureus. For rosemary essential oil, the MIC was 8% of against E. coli. There was no activity of rosemary oil against S. aureus. The MBC observed for oregano essential oil was 1% and 0.25% respectively for S. aureus and E. coli. Bacterial analysis during cheese storage with E. coli indicated inhibition of microorganisms by oregano essential oil at a concentration of 0.25%. No alterations were observed regards to physical-chemical attributes. The use of essential oil as an antimicrobial agent has potential for industrial use, and type of microorganism, oil and sensory reflexes in the product must be observed.

Keywords

inhibition; dairy products; cheese; essential oil; pathogens.

Subject

Biology and Life Sciences, Food Science and Technology

Comments (0)

We encourage comments and feedback from a broad range of readers. See criteria for comments and our Diversity statement.

Leave a public comment
Send a private comment to the author(s)
* All users must log in before leaving a comment
Views 0
Downloads 0
Comments 0


×
Alerts
Notify me about updates to this article or when a peer-reviewed version is published.
We use cookies on our website to ensure you get the best experience.
Read more about our cookies here.