Publicação
Effect of lemon balm and spearmint extracts on the survival of S. aureus in goat’s raw milk cheese
| Resumo: | A previous investigation from our research group has revealed that lemon balm and spearmint hydroethanolic extracts present high inhibitory capacity in vitro against S. aureus. Raw milk cheeses have exhibited moderate prevalence of S. aureus, thus imposing a safety issue for consumers. In this sense, our work aimed to evaluate the antibacterial effect of lemon balm and spearmint extracts against S. aureus in goat’s raw milk cheeses during maturation, and to characterise the survival kinetic parameters of this pathogen by extended Bigelow models. |
|---|---|
| Autores principais: | Silva, Beatriz Nunes |
| Outros Autores: | Coelho-Fernandes, Sara; Teixeira, José António; Cadavez, Vasco; Gonzales-Barron, Ursula |
| Assunto: | Log–decay model with tail Bigelow model D-value zpH Dairy Predictive microbiology |
| Ano: | 2022 |
| País: | Portugal |
| Tipo de documento: | comunicação em conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| Resumo: | A previous investigation from our research group has revealed that lemon balm and spearmint hydroethanolic extracts present high inhibitory capacity in vitro against S. aureus. Raw milk cheeses have exhibited moderate prevalence of S. aureus, thus imposing a safety issue for consumers. In this sense, our work aimed to evaluate the antibacterial effect of lemon balm and spearmint extracts against S. aureus in goat’s raw milk cheeses during maturation, and to characterise the survival kinetic parameters of this pathogen by extended Bigelow models. |
|---|