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

doi:10.3390/Foods2022-12996

Utilize este identificador para referenciar este registo: https://hdl.handle.net/1822/80982

Título:	Effect of lemon balm and spearmint extracts on the survival of s. aureus in goat's raw milk cheese
Autor(es):	Silva, Beatriz Coelho-Fernandes, Sara Teixeira, J. A. Cadavez, Vasco Gonzales-Barron, Ursula
Palavras-chave:	logdecay model with tail Bigelow model D-value zpH dairy predictive microbiology
Data:	30-Set-2022
Editora:	MDPI
Revista:	Biology and Life Sciences Forum
Citação:	Silva, B.N.; Coelho-Fernandes, S.; Teixeira, J.A.; Cadavez, V.; Gonzales-Barron, U. Effect of Lemon Balm and Spearmint Extracts on the Survival of S. aureus in Goat’s Raw Milk Cheese. Biol. Life Sci. Forum 2022, 18, 15. https://doi.org/10.3390/Foods2022-12996
Resumo(s):	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.
Tipo:	Artigo
URI:	https://hdl.handle.net/1822/80982
DOI:	10.3390/Foods2022-12996
e-ISSN:	2673-9976
Versão da editora:	https://www.mdpi.com/2673-9976/18/1/15
Arbitragem científica:	yes
Acesso:	Acesso aberto
Aparece nas coleções:	CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series