Influence of oregano essential oil on traditional Argentinean cheese elaboration: Effect on lactic starter cultures
- Autores
- Marcial, Guillermo Emilio; Gerez, Carla Luciana; Nuñez, Martha Susana; Coll Araoz, Maria Victoria; Schuff, Carola; Font, Graciela Maria
- Año de publicación
- 2016
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- 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 - Materia
-
CHEESE
LACTIC ACID BACTERIA
OREGANO - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/37880
Ver los metadatos del registro completo
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Influence of oregano essential oil on traditional Argentinean cheese elaboration: Effect on lactic starter culturesInfluencia del aceite esencial de orégano en la elaboración tradicional de quesos: Efecto sobre el fermento lácticoMarcial, Guillermo EmilioGerez, Carla LucianaNuñez, Martha SusanaColl Araoz, Maria VictoriaSchuff, CarolaFont, Graciela MariaCHEESELACTIC ACID BACTERIAOREGANOhttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2The 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; ArgentinaFil: Gerez, Carla Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaFil: Nuñez, Martha Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaFil: Coll Araoz, Maria Victoria. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Schuff, Carola. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: 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; ArgentinaAsociación Argentina de Microbiología2016-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/37880Marcial, Guillermo Emilio; Gerez, Carla Luciana; Nuñez, Martha Susana; Coll Araoz, Maria Victoria; Schuff, Carola; et al.; Influence of oregano essential oil on traditional Argentinean cheese elaboration: Effect on lactic starter cultures; Asociación Argentina de Microbiología; Revista Argentina de Microbiología; 48; 3; 3-2016; 229-2350325-75411851-7617CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0325754116300116info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ram.2016.04.006info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:48:00Zoai:ri.conicet.gov.ar:11336/37880instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:48:01.094CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Influence of oregano essential oil on traditional Argentinean cheese elaboration: Effect on lactic starter cultures Influencia del aceite esencial de orégano en la elaboración tradicional de quesos: Efecto sobre el fermento láctico |
title |
Influence of oregano essential oil on traditional Argentinean cheese elaboration: Effect on lactic starter cultures |
spellingShingle |
Influence of oregano essential oil on traditional Argentinean cheese elaboration: Effect on lactic starter cultures Marcial, Guillermo Emilio CHEESE LACTIC ACID BACTERIA OREGANO |
title_short |
Influence of oregano essential oil on traditional Argentinean cheese elaboration: Effect on lactic starter cultures |
title_full |
Influence of oregano essential oil on traditional Argentinean cheese elaboration: Effect on lactic starter cultures |
title_fullStr |
Influence of oregano essential oil on traditional Argentinean cheese elaboration: Effect on lactic starter cultures |
title_full_unstemmed |
Influence of oregano essential oil on traditional Argentinean cheese elaboration: Effect on lactic starter cultures |
title_sort |
Influence of oregano essential oil on traditional Argentinean cheese elaboration: Effect on lactic starter cultures |
dc.creator.none.fl_str_mv |
Marcial, Guillermo Emilio Gerez, Carla Luciana Nuñez, Martha Susana Coll Araoz, Maria Victoria Schuff, Carola Font, Graciela Maria |
author |
Marcial, Guillermo Emilio |
author_facet |
Marcial, Guillermo Emilio Gerez, Carla Luciana Nuñez, Martha Susana Coll Araoz, Maria Victoria Schuff, Carola Font, Graciela Maria |
author_role |
author |
author2 |
Gerez, Carla Luciana Nuñez, Martha Susana Coll Araoz, Maria Victoria Schuff, Carola Font, Graciela Maria |
author2_role |
author author author author author |
dc.subject.none.fl_str_mv |
CHEESE LACTIC ACID BACTERIA OREGANO |
topic |
CHEESE LACTIC ACID BACTERIA OREGANO |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.9 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
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 |
description |
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. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-03 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/37880 Marcial, Guillermo Emilio; Gerez, Carla Luciana; Nuñez, Martha Susana; Coll Araoz, Maria Victoria; Schuff, Carola; et al.; Influence of oregano essential oil on traditional Argentinean cheese elaboration: Effect on lactic starter cultures; Asociación Argentina de Microbiología; Revista Argentina de Microbiología; 48; 3; 3-2016; 229-235 0325-7541 1851-7617 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/37880 |
identifier_str_mv |
Marcial, Guillermo Emilio; Gerez, Carla Luciana; Nuñez, Martha Susana; Coll Araoz, Maria Victoria; Schuff, Carola; et al.; Influence of oregano essential oil on traditional Argentinean cheese elaboration: Effect on lactic starter cultures; Asociación Argentina de Microbiología; Revista Argentina de Microbiología; 48; 3; 3-2016; 229-235 0325-7541 1851-7617 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0325754116300116 info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ram.2016.04.006 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Asociación Argentina de Microbiología |
publisher.none.fl_str_mv |
Asociación Argentina de Microbiología |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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1842268897350254592 |
score |
13.13397 |