Ermenlieva Neli, Stamova Sylvia, Ivanova Nadezhda, Tsankova Gabriela, Naydenova Darina, Nikolova Silviya, Ivanov Ivan, Georgieva Emilia
Department of Microbiology and Virosology, Faculty of Medicine, Medical University-Varna, Varna, Bulgaria.
Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Medical University-Varna, Varna, Bulgaria.
Sci Rep. 2025 Aug 1;15(1):28151. doi: 10.1038/s41598-025-13384-7.
Oregano essential oil (OEO) is a promising natural preservative due to its strong antimicrobial properties. This study evaluated the effectiveness of low-salt brine enriched with OEO in inhibiting common foodborne pathogens in white brined cheese. The antimicrobial activity of OEO was tested against Escherichia coli and Staphylococcus aureus using standard microbiological techniques. The OEO-enriched brine showed strong bactericidal effects, with minimum bactericidal concentrations of 0.025% (v/v) against E. coli and 0.05% (v/v)-0.1% (v/v) against S. aureus. These effects were maintained over seven days and were not influenced by storage temperature. The findings support the use of OEO as an effective natural preservative for reducing salt content in white brined cheese without compromising microbiological safety.
牛至精油（OEO）因其强大的抗菌特性而成为一种很有前景的天然防腐剂。本研究评估了富含OEO的低盐盐水对白软干酪中常见食源性病原体的抑制效果。采用标准微生物技术测试了OEO对大肠杆菌和金黄色葡萄球菌的抗菌活性。富含OEO的盐水显示出很强的杀菌作用，对大肠杆菌的最低杀菌浓度为0.025%（v/v），对金黄色葡萄球菌的最低杀菌浓度为0.05%（v/v）-0.1%（v/v）。这些效果在七天内保持稳定，且不受储存温度的影响。研究结果支持将OEO用作有效的天然防腐剂，以降低白软干酪中的盐分含量，同时不影响微生物安全性。
