Effect of lemon balm and spearmint extracts on the survival of S. aureus in goat’s raw milk cheese

Beatriz Nunes Silva; Sara Coelho-Fernandes; José António Teixeira; Vasco Cadavez; Ursula Gonzales-Barron

doi:10.3390/Foods2022-12996

Effect of lemon balm and spearmint extracts on the survival of S. aureus in goat’s raw milk cheese

Beatriz Nunes Silva, Sara Coelho-Fernandes, José António Teixeira, Vasco Cadavez, Ursula Gonzales-Barron

Research output: Contribution to journal › Conference article › peer-review

Abstract

A previous investigation from our research group has revealed that lemon balm and spearmint hydroethanolic extracts present high inhibitory capacity in vitro against S. aureus. Raw milk cheeses have exhibited moderate prevalence of S. aureus, thus imposing a safety issue for consumers. In this sense, our work aimed to evaluate the antibacterial effect of lemon balm and spearmint extracts against S. aureus in goat’s raw milk cheeses during maturation, and to characterise the survival kinetic parameters of this pathogen by extended Bigelow models.

Original language	English
Pages (from-to)	1-5
Number of pages	5
Journal	Biology and Life Sciences Forum
Volume	18
Issue number	1
DOIs	https://doi.org/10.3390/Foods2022-12996
Publication status	Published - Sept 2022
Externally published	Yes

Keywords

log–decay model with tail
Bigelow model
D-value
zpH
Dairy
Predictive microbiology

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title = "Effect of lemon balm and spearmint extracts on the survival of S. aureus in goat{\textquoteright}s raw milk cheese",

abstract = "A previous investigation from our research group has revealed that lemon balm and spearmint hydroethanolic extracts present high inhibitory capacity in vitro against S. aureus. Raw milk cheeses have exhibited moderate prevalence of S. aureus, thus imposing a safety issue for consumers. In this sense, our work aimed to evaluate the antibacterial effect of lemon balm and spearmint extracts against S. aureus in goat{\textquoteright}s raw milk cheeses during maturation, and to characterise the survival kinetic parameters of this pathogen by extended Bigelow models.",

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AU - Silva, Beatriz Nunes

AU - Coelho-Fernandes, Sara

AU - Teixeira, José António

AU - Cadavez, Vasco

AU - Gonzales-Barron, Ursula

PY - 2022/9

Y1 - 2022/9

N2 - A previous investigation from our research group has revealed that lemon balm and spearmint hydroethanolic extracts present high inhibitory capacity in vitro against S. aureus. Raw milk cheeses have exhibited moderate prevalence of S. aureus, thus imposing a safety issue for consumers. In this sense, our work aimed to evaluate the antibacterial effect of lemon balm and spearmint extracts against S. aureus in goat’s raw milk cheeses during maturation, and to characterise the survival kinetic parameters of this pathogen by extended Bigelow models.

AB - A previous investigation from our research group has revealed that lemon balm and spearmint hydroethanolic extracts present high inhibitory capacity in vitro against S. aureus. Raw milk cheeses have exhibited moderate prevalence of S. aureus, thus imposing a safety issue for consumers. In this sense, our work aimed to evaluate the antibacterial effect of lemon balm and spearmint extracts against S. aureus in goat’s raw milk cheeses during maturation, and to characterise the survival kinetic parameters of this pathogen by extended Bigelow models.

KW - log–decay model with tail

KW - Bigelow model

KW - D-value

KW - zpH

KW - Dairy

KW - Predictive microbiology

U2 - 10.3390/Foods2022-12996

DO - 10.3390/Foods2022-12996

M3 - Conference article

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EP - 5

JO - Biology and Life Sciences Forum

JF - Biology and Life Sciences Forum

IS - 1

ER -

Effect of lemon balm and spearmint extracts on the survival of S. aureus in goat’s raw milk cheese

Abstract

Keywords

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