title: Influence of oregano essential oil on traditional Argentinean cheese elaboration: Effect on lactic starter cultures.
abstract: 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 (200μg/g) assayed was observed. No differences in the organoleptic characteristics of semi-hard cheeses flavored with oregano essential oil (200μg/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 (enterobacteria 2×103UFC/g) and cheese flavored with oregano leaves (mold/yeast 4×104CFU/g). Our results showed that the use of oregano essential oil and lactic starter culture considerably improved cheese quality.
authors: Centro de Referencia para Lactobacilos (CERELA-CONICET), MINCYT-FONCYT, Tucumán, Argentina.
authors: Guillermo E
authors: GE
authors: Marcial
authors: Centro de Referencia para Lactobacilos (CERELA-CONICET), MINCYT-FONCYT, Tucumán, Argentina. Electronic address: clugerez@cerela.org.ar.
authors: Carla L
authors: CL
authors: Gerez
authors: Centro de Referencia para Lactobacilos (CERELA-CONICET), MINCYT-FONCYT, Tucumán, Argentina.
authors: Martha Nuñez
authors: MN
authors: de Kairuz
authors: Facultad de Bioquímica, Química y Farmacia, Tucumán, Universidad Nacional de Tucumán (UNT), Tucumán, Argentina.
authors: Victoria Coll
authors: VC
authors: Araoz
authors: Facultad de Bioquímica, Química y Farmacia, Tucumán, Universidad Nacional de Tucumán (UNT), Tucumán, Argentina.
authors: Carola
authors: C
authors: Schuff
authors: Centro de Referencia para Lactobacilos (CERELA-CONICET), MINCYT-FONCYT, Tucumán, Argentina; Facultad de Bioquímica, Química y Farmacia, Tucumán, Universidad Nacional de Tucumán (UNT), Tucumán, Argentina.
authors: Graciela Font
authors: GF
authors: de Valdez
mesh_terms: D002611:Cheese / Q000382:microbiology*; D000081005:Cyclohexane Monoterpenes; D003612:Dairying / Q000379:methods*; D004305:Dose-Response Relationship, Drug; D005421:Flavoring Agents / Q000032:analysis / Q000494:pharmacology*; D035264:Flowers / Q000737:chemistry; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D005518:Food Preferences; D006801:Humans; D013294:Lactococcus lactis / Q000187:drug effects*; D039821:Monoterpenes / Q000494:pharmacology; D009822:Oils, Volatile / Q000032:analysis / Q000494:pharmacology*; D031341:Origanum / Q000737:chemistry*; D018515:Plant Leaves / Q000737:chemistry / Q000382:microbiology; D017365:Spices / Q000032:analysis*; D013649:Taste; D013729:Terpenes / Q000494:pharmacology; D013943:Thymol / Q000494:pharmacology
chemical_list: D000081005:Cyclohexane Monoterpenes; D005421:Flavoring Agents; D039821:Monoterpenes; D009822:Oils, Volatile; D013729:Terpenes; D013943:Thymol; C018669:gamma-terpinene; C034019:terpinenol-4
keywords: Bacterias lácticas; Cheese; Lactic acid bacteria; Oregano; Orégano; Queso