title: Effects of the Essential Oil from Origanum vulgare L. on Survival of Pathogenic Bacteria and Starter Lactic Acid Bacteria in Semihard Cheese Broth and Slurry.
abstract: This study assessed the inhibitory effects of the essential oil from Origanum vulgare L. (OVEO) on Staphylococcus aureus, Listeria monocytogenes, and a mesophilic starter coculture composed of lactic acid bacteria (Lactococcus lactis subsp. lactis and L. lactis subsp. cremoris) in Brazilian coalho cheese systems. The MIC of OVEO was 2.5 μl/ml against both S. aureus and L. monocytogenes and 0.6 μl/ml against the tested starter coculture. In cheese broth containing OVEO at 0.6 μl/ml, no decrease in viable cell counts (VCC) of both pathogenic bacteria was observed, whereas the initial VCC of the starter coculture decreased approximately 1.0 log CFU/ml after 24 h of exposure at 10°C. OVEO at 1.25 and 2.5 μl/ml caused reductions of up to 2.0 and 2.5 log CFU/ml in S. aureus and L. monocytogenes, respectively, after 24 h of exposure in cheese broth. At these same concentrations, OVEO caused a greater decrease of initial VCC of the starter coculture following 4 h of exposure. Higher concentrations of OVEO were required to decrease the VCC of all target bacteria in semisolid coalho cheese slurry compared with cheese broth. The VCC of Lactococcus spp. in coalho cheese slurry containing OVEO were always lower than those of pathogenic bacteria under the same conditions. These results suggest that the concentrations of OVEO used to control pathogenic bacteria in semihard cheese should be carefully evaluated because of its inhibitory effects on the growth of starter lactic acid cultures used during the production of the product.
authors.affiliation: Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paráıba, João Pessoa, 58051900, Brazil.
authors.forename: Geany Targino
authors.initials: GT
authors.lastname: de Souza
authors.affiliation: Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paráıba, João Pessoa, 58051900, Brazil.
authors.forename: Rayssa Julliane
authors.initials: RJ
authors.lastname: de Carvalho
authors.affiliation: Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paráıba, João Pessoa, 58051900, Brazil.
authors.forename: Jossana Pereira
authors.initials: JP
authors.lastname: de Sousa
authors.affiliation: Nucleus for Characterization and Analysis, Department of Pharmaceutical Sciences, Health Sciences Center, Federal University of Paráıba, João Pessoa, 58051900, Brazil.
authors.forename: Josean Fechine
authors.initials: JF
authors.lastname: Tavares
authors.affiliation: Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, New Jersey 08901, USA.
authors.forename: Donald
authors.initials: D
authors.lastname: Schaffner
authors.affiliation: Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paráıba, João Pessoa, 58051900, Brazil.
authors.forename: Evandro Leite
authors.initials: EL
authors.lastname: de Souza
authors.affiliation: Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paráıba, João Pessoa, 58051900, Brazil. magnani2@gmail.com.
authors.forename: Marciane
authors.initials: M
authors.lastname: Magnani
mesh_terms: D000818:Animals; D001938:Brazil; D002417:Cattle; D002611:Cheese / Q000382:microbiology*; D005503:Food Additives / Q000494:pharmacology*; D019344:Lactic Acid / Q000378:metabolism; D017045:Lactococcus / Q000254:growth & development* / Q000378:metabolism; D008089:Listeria monocytogenes / Q000187:drug effects* / Q000254:growth & development; D050296:Microbial Viability / Q000187:drug effects; D008892:Milk / Q000382:microbiology; D009822:Oils, Volatile / Q000494:pharmacology*; D031341:Origanum / Q000737:chemistry*; D013211:Staphylococcus aureus / Q000187:drug effects* / Q000254:growth & development
chemical_list: D005503:Food Additives; D009822:Oils, Volatile; D019344:Lactic Acid