Ermenlieva Neli, Stamova Sylvia, Gramatikov Kostadin, Nikolova Sylvia P, Tsankova Gabriela, Georgieva Emilia
Department of Microbiology and Virusology, Faculty of Medicine, Medical University, 9000 Varna, Bulgaria.
Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Medical University, 9000 Varna, Bulgaria.
Foods. 2025 Apr 8;14(8):1297. doi: 10.3390/foods14081297.
White brined cheeses, particularly Bulgarian white brined cheese, are emblematic of the Balkans and northeastern Mediterranean culinary traditions, characterized by aging in brine to ensure microbial safety and distinctive sensory qualities. L. (caraway), a plant renowned for its aromatic profile, is gaining recognition for its antimicrobial properties. This study evaluated the efficacy of caraway essential oil (rich in carvone, 69.8%, and limonene, 28.19%) as a natural preservative in brine and white brined cheese, focusing on its antimicrobial activity against and . The results demonstrated that at a concentration of 0.12% (/), caraway essential oil effectively inhibited microbial growth, completely suppressing even under high contamination loads and significantly reducing within 24 h. The minimum bactericidal concentration was identified as 0.25% (/) in both cheese and brine. Importantly, organoleptic assessments confirmed that the essential oil did not compromise sensory qualities, with the cheese maintaining a perfect score of 100 points. These findings underscore the potential of caraway essential oil as a natural preservative for cheese production and storage, offering dual benefits of microbial safety and sensory integrity. Its incorporation aligns with growing consumer demand for natural and sustainable food preservation methods, supporting its application in the dairy industry.
白盐渍奶酪，尤其是保加利亚白盐渍奶酪，是巴尔干半岛和地中海东北部烹饪传统的象征，其特点是在盐水中陈化以确保微生物安全和独特的感官品质。葛缕子，一种以其芳香特性而闻名的植物，正因其抗菌特性而受到认可。本研究评估了富含香芹酮（69.8%）和柠檬烯（28.19%）的葛缕子精油作为盐水和白盐渍奶酪天然防腐剂的功效，重点关注其对[具体微生物名称1]和[具体微生物名称2]的抗菌活性。结果表明，在浓度为0.12%（体积/体积）时，葛缕子精油有效地抑制了微生物生长，即使在高污染负荷下也能完全抑制[具体微生物名称1]，并在24小时内显著减少[具体微生物名称2]。在奶酪和盐水中，最低杀菌浓度均确定为0.25%（体积/体积）。重要的是，感官评估证实该精油不会损害感官品质，奶酪保持了100分的完美评分。这些发现强调了葛缕子精油作为奶酪生产和储存天然防腐剂的潜力，具有微生物安全和感官完整性的双重益处。其应用符合消费者对天然和可持续食品保鲜方法日益增长的需求，支持其在乳制品行业的应用。
