Potential application of aromatic plant extracts to prevent cheese blowing

Area of Science:

• Food Microbiology
• Natural Product Chemistry
• Plant Science

Background:

• Escherichia coli (E. coli) and Clostridium tyrobutyricum cause significant cheese defects.
• Controlling these bacteria is crucial for cheese quality and shelf-life.
• Natural antimicrobial agents offer a promising alternative to synthetic preservatives.

Purpose of the Study:

• To evaluate the antibacterial efficacy of plant-derived aqueous extracts and essential oils.
• To identify specific plant compounds responsible for inhibiting E. coli and C. tyrobutyricum.
• To explore natural solutions for preventing cheese blowing defects.

Main Methods:

• Dynamic solid-liquid extraction for aqueous extracts.
• Solvent-free microwave extraction for essential oils from 12 aromatic plants.
• Antibacterial activity assays against E. coli and C. tyrobutyricum.
• Chemical composition analysis and partial least square regression modeling.

Main Results:

• Two essential oils (Lavandula angustifolia Mill. and Lavandula hybrida) inhibited both bacteria.
• Four aqueous extracts inhibited C. tyrobutyricum, but none were effective against E. coli.
• Key compounds like 1,8 cineole, linalool, and pinocarvone were strongly correlated with antibacterial activity.

Conclusions:

• Specific aromatic plant extracts and essential oils possess significant antibacterial properties.
• Lavender essential oils show broad-spectrum activity against cheese-blowing bacteria.
• Identifying active compounds aids in developing targeted natural antimicrobial strategies for food preservation.