Diniz-Silva, Helena Taina published the artcileSurvival of Lactobacillus acidophilus LA-5 and Escherichia coli O157:H7 in Minas Frescal cheese made with oregano and rosemary essential oils, SDS of cas: 124-76-5, the main research area is Lactobacillus Escherichia oregano rosemary essential oil; Dairy products; E. coli O157:H7; Lactobacillus acidophilus; Phenolics.
The effects of the incorporation of the essential oils from Origanum vulgare L.(OVEO; 0.07μL/g) and Rosmarinus officinalis L.(ROEO; 2.65μL/g) in combination in Minas Frescal cheese on the counts of the probiotic Lactobacillus acidophilus LA-5 and Escherichia coli O157:H7 were evaluated during refrigerated storage (7 ± 0.5°C). The terpenes of OVEO and ROEO, survival of the probiotic strain during in vitro digestion, as well as the physicochem. and sensory aspects were also monitored in Minas Frescal cheese. All terpenes decreased in cheese when the storage time increased. The incorporation of OVEO and ROEO delayed the increase in L. acidophilus LA-5 counts in cheese, but did not affect its ability to survive in cheese under simulated gastrointestinal conditions. The decreases in counts of E. coli O157:H7 observed in the first 15 days of refrigerated storage were strongly correlated (r ≥ 0.82) with the terpenes detected in cheese. Scores attributed for aroma, flavor, overall impression and purchase intention of cheese with OVEO and ROEO increased with the increase of the storage time. The incorporation of OVEO and ROEO in combination could be a strategy to control E. coli O157:H7 in probiotic Minas cheese during storage; however, the amounts of these substances should be cautiously selected considering possible neg. sensory impacts in this product.
Food Microbiology published new progress about Carbohydrates Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 124-76-5 belongs to class alcohols-buliding-blocks, name is rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol, and the molecular formula is C10H18O, SDS of cas: 124-76-5.
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