Pregled bibliografske jedinice broj: 1220218
Antibacterial effect of dried aromatic herbs and their extracts on cheese starter culture in vitro - preliminary results
Antibacterial effect of dried aromatic herbs and their extracts on cheese starter culture in vitro - preliminary results // FEMS Conference on Microbiology in association with Serbian Society of Microbiology
Beograd, 2022. str. 759-759 (poster, međunarodna recenzija, sažetak, znanstveni)
CROSBI ID: 1220218 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Antibacterial effect of dried aromatic herbs and
their extracts on cheese starter culture in vitro
- preliminary results
Autori
Kiš, Marta ; Klanac, Lucija ; Ninčević Runjić, Tonka ; Čobanov, Darko ; Vukadin, Mate ; Zdolec, Nevijo
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
FEMS Conference on Microbiology in association with Serbian Society of Microbiology
/ - Beograd, 2022, 759-759
ISBN
978-86-914897-8-6
Skup
2nd FEMS Conference on Microbiology
Mjesto i datum
Beograd, Srbija, 30.06.2022. - 02.07.2022
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
aromatic herbs ; cheese ; starter culture ; antibacterial effect
Sažetak
The application of natural compounds from aromatic herbs in cheese production has been studied mainly in the context of improving cheese quality. Their antimicrobial capacity should also be considered from hygienic and technological aspects. In this work, the effect of cold-sterilized Dalmatian aromatic herbs - sage (Salvia officinalis L.), immortelle (Helichrysum italicum (Roth) G. Don), rosemary (Rosemarinus officinalis L.) and their extracts - against commercial cheese starter culture Lactobacillus helveticus/Lactobacillus lactis in pasteurized milk was tested. Dried herbs were irradiated (8 kGy, P = 5.23 Gy/s) at the panoramic Co-60 source in the Radiation Chemistry and Dosimetry Laboratory of the Ruđer Bošković Institute in Zagreb, Croatia. Herbal extracts were prepared according to the Soxhlet protocol, filtered, and evaporated in rotary vacuum. Different concentrations of sterilized herbs and extracts (0.25, 0.5, and 1% v/w) were added to pasteurized milk inoculated with a starter (103 CFU/ mL) and incubated at 30 ºC for 24 hours. Lactobacillus helveticus/Lactobacillus lactis reached a counts of 7.4 log CFU/mL in pasteurized milk at 30 ºC/24h. When dried herbs were applied, the growth of the milk culture was not affected, regardless of the concentrations applied. The higher the concentration of sage and immortelle extracts, the lower the number of starter cultures, which was, however, within the growth rate of the control sample. These preliminary results show that dried sage, immortelle and rosemary and their extracts have no negative effects on the targeted starter culture Lactobacillus helveticus/Lactobacillus lactis, which is preliminarily important for their use in pilot cheese production.
Izvorni jezik
Engleski
Znanstvena područja
Veterinarska medicina
POVEZANOST RADA
Projekti:
EK-EFRR-KK.01.2.2.03.0017 - Centar kompetencija 3LJ (CEKOM 3Lj) (Zdolec, Nevijo; Jerković, Igor; Čož-Rakovac, Rozelinda, EK ) ( CroRIS)
Ustanove:
Veterinarski fakultet, Zagreb,
Institut za jadranske kulture i melioraciju krša, Split