Kačániová Miroslava, Joanidis Patrícia, Lakatošová Jana, Kunová Simona, Benešová Lucia, Ikromi Khurshed, Akhmedov Farkhod, Boboev Khayyol, Gulmahmad Mirzozoda, Niyatbekzoda Fariza, Toshkhodjaev Nasimjon, Bobokalonov Farkhod, Kamolov Nasimdzhon, Čmiková Natália
Faculty of Horticulture and Landscape Engineering, Institute of Horticulture, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia.
School of Medical and Health Sciences, University of Economics and Human Sciences in Warsaw, Okopowa 59, 01043 Warszawa, Poland.
Foods. 2024 Jun 26;13(13):2016. doi: 10.3390/foods13132016.
In recent years, the use of natural preservatives in food products has gained significant attention due to their potential health benefits and effectiveness. A standardized microbiological analysis was conducted on Slovak farm-produced lump goat cheese samples to determine the antibacterial activity of dry herbs and essential oils added to vacuum-packed goat cheese. We employed five dried herbs and five essential oils derived from the same plants. The microbiological quality of 145 fresh and vacuum-packed goat cheese samples was assessed. The number of coliform bacteria, total viable count, lactic acid bacteria, and microscopic filamentous fungi were examined in raw cheese samples stored for 12 days at 4 °C. All cheese samples were vacuum-packed (control samples were packed without vacuum). This study evaluated the potential benefits of using essential oils and dried herbs from thyme ( L.), black pepper ( L.), clove ( Thunb.), mint ( × L.), and basil ( L.) as preservatives. The essential oils were obtained from Hanus Ltd., Nitra, Slovakia, and were applied at a concentration of 2%. The dried herbs were obtained from Popradský čaj (Poprad, Slovakia) and Mäspoma Ltd. (Zvolen, Slovakia). The results showed that all microorganism groups were significantly reduced in cheese samples following the application of essential oils throughout the entire storage period. During the preservation of cheese samples in polyethylene bags used for vacuum packing food, , , , and were the most frequently isolated microbiota. Essential oils and dried herbs demonstrated antimicrobial potential during the storage of vacuum-packed goat cheese.
近年来，由于天然防腐剂对健康有益且效果显著，其在食品中的应用备受关注。对斯洛伐克农场生产的块状山羊奶酪样品进行了标准化微生物分析，以确定添加到真空包装山羊奶酪中的干草药和精油的抗菌活性。我们使用了五种干草药和五种源自相同植物的精油。评估了145个新鲜和真空包装山羊奶酪样品的微生物质量。在4℃下储存12天的生奶酪样品中检测了大肠菌群数量、总活菌数、乳酸菌和丝状真菌。所有奶酪样品均进行真空包装（对照样品非真空包装）。本研究评估了使用来自百里香（L.）、黑胡椒（L.）、丁香（Thunb.）、薄荷（×L.）和罗勒（L.）的精油和干草药作为防腐剂的潜在益处。精油购自斯洛伐克尼特拉的哈努斯有限公司，使用浓度为2%。干草药购自波普拉德茶（斯洛伐克波普拉德）和马斯波马有限公司（斯洛伐克兹沃伦）。结果表明，在整个储存期内，添加精油的奶酪样品中所有微生物组均显著减少。在用于真空包装食品的聚乙烯袋中保存奶酪样品期间， 、 、 和 是最常分离出的微生物群。精油和干草药在真空包装山羊奶酪的储存过程中显示出抗菌潜力。
