Istituto per Ricerca e Applicazioni Biotecnologiche per Sicurezza e Valorizzazione dei Prodotti Tipici e di Qualità, Università degli Studi di Foggia, Via Napoli, 25 - 71100 Foggia, Italia.
J Dairy Res. 2010 May;77(2):144-50. doi: 10.1017/S0022029909990574. Epub 2010 Jan 7.
The effectiveness of three natural compounds in slowing down the deterioration of microbial quality of Fior di latte cheese is addressed. In particular, the control of the growth of spoilage microorganisms and the determination of the Microbiological Stability Limit (MAL) were the main goals. A Central Composite Design (CCD) strategy was adopted to highlight possible combined effects between three essential oils: sage and two types of lemon. Results showed an increase in the MAL value for all cheese samples packaged with the antimicrobial compounds, compared with the control cheese. Moreover, the combinations of the three essential oils indicated that the substances can act in a synergistic or antagonistic way, depending on their concentrations. In particular, a synergistic effect was evident when the three compounds were used at about 3000 ppm.
研究了三种天然化合物在减缓乳花奶酪微生物质量恶化方面的效果。特别是，控制腐败微生物的生长和确定微生物稳定性极限（MAL）是主要目标。采用中心复合设计（CCD）策略来突出三种精油（鼠尾草和两种柠檬精油）之间可能的联合作用。结果表明，与对照奶酪相比，所有用抗菌化合物包装的奶酪样品的 MAL 值都有所增加。此外，三种精油的组合表明，这些物质的作用可能是协同的或拮抗的，这取决于它们的浓度。特别是，当三种化合物的浓度约为 3000ppm 时，协同作用明显。
