Effect of lemon balm and spearmint extracts on the survival of S. aureus in goat’s raw milk cheese

Silva, Beatriz Nunes; Coelho-Fernandes, Sara; Teixeira, José António; Cadavez, Vasco; Gonzales-Barron, Ursula

http://hdl.handle.net/10198/28527

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Authors

Silva, Beatriz Nunes

Coelho-Fernandes, Sara

Teixeira, José António

Cadavez, Vasco

Gonzales-Barron, Ursula

Abstract(s)

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.

Keywords

Log–decay model with tail Bigelow model D-value zpH Dairy Predictive microbiology

URI

http://hdl.handle.net/10198/28527

Citation

Silva, Beatriz Nunes; Coelho-Fernandes, Sara; Teixeira, José António; Cadavez, Vasco; Gonzales-Barron, Ursula (2022). Effect of lemon balm and spearmint extracts on the survival of s. Aureus in goat’s raw milk cheese. In 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing. Biology and Life Sciences Forum. eISSN 2673-9976. 18:1, p. 1-5