PDF(Pubmed)
Abstract：
In recent years, the use of natural preservatives in food products has gained significant attention due to their potential health benefits and effectiveness. A standardized microbiological analysis was conducted on Slovak farm-produced lump goat cheese samples to determine the antibacterial activity of dry herbs and essential oils added to vacuum-packed goat cheese. We employed five dried herbs and five essential oils derived from the same plants. The microbiological quality of 145 fresh and vacuum-packed goat cheese samples was assessed. The number of coliform bacteria, total viable count, lactic acid bacteria, and microscopic filamentous fungi were examined in raw cheese samples stored for 12 days at 4 °C. All cheese samples were vacuum-packed (control samples were packed without vacuum). This study evaluated the potential benefits of using essential oils and dried herbs from thyme (Thymus serpyllum L.), black pepper (Piper nigrum L.), clove (Eugenia caryophyllus Thunb.), mint (Mentha × piperita L.), and basil (Ocimum basilicum L.) as preservatives. The essential oils were obtained from Hanus Ltd., Nitra, Slovakia, and were applied at a concentration of 2%. The dried herbs were obtained from Popradský čaj (Poprad, Slovakia) and Mäspoma Ltd. (Zvolen, Slovakia). The results showed that all microorganism groups were significantly reduced in cheese samples following the application of essential oils throughout the entire storage period. During the preservation of cheese samples in polyethylene bags used for vacuum packing food, Lactococcus garvieae, L. lactis, Enterobacter cloacae, and Serratia liquefaciens were the most frequently isolated microbiota. Essential oils and dried herbs demonstrated antimicrobial potential during the storage of vacuum-packed goat cheese.
摘要：
近年来,天然防腐剂在食品中的使用由于其潜在的健康益处和有效性而获得了极大的关注。对斯洛伐克农场生产的块状山羊奶酪样品进行了标准化的微生物分析，以确定添加到真空包装山羊奶酪中的干草药和精油的抗菌活性。我们使用了五种来自相同植物的干草药和五种精油。评估了145个新鲜和真空包装的山羊奶酪样品的微生物质量。大肠杆菌的数量，总可行数，乳酸菌，在4°C下储存12天的生奶酪样品中检查和微观丝状真菌。将所有干酪样品真空包装(对照样品无真空包装)。这项研究评估了使用百里香（ThymusserpyllumL.）精油和干草药的潜在益处，黑胡椒（PipernigrumL.），丁香（EugeniacaryophylusThunb。),薄荷（薄荷×胡椒L.），和罗勒（罗勒）作为防腐剂。精油从HanusLtd.获得。尼特拉,斯洛伐克,并且以2%的浓度施用。干燥的草药是从Popradskücaj（Poprad，斯洛伐克)和Mäspoma有限公司。(兹沃伦，斯洛伐克）。结果表明，在整个储存期间，施用精油后，奶酪样品中的所有微生物组均显着减少。在将奶酪样品保存在用于真空包装食品的聚乙烯袋中的过程中，Garvieae乳球菌,L.乳酸，阴沟肠杆菌,和沙雷氏菌是最常分离的微生物群。精油和干草药在真空包装的山羊奶酪的储存过程中显示出抗菌潜力。
