Effect of Brazilian green propolis on microorganism contaminants of surface of Gorgonzola-type cheese

Abstract

Blue cheeses are susceptible to yeast and bacterial growth on their surface, which causes spoilage during ripening process and the formation of slime. The dairy industry frequently control the proliferation of undesirable microorganisms with natamycin and high salt concentration. The green propolis is a complex of substances that presents antimicrobial properties with great potential as preservative in the food industry. The aims of the present study were to identify the mesophilic aerobic microorganisms present on the surface of Gorgonzola-type cheese, evaluate the antifungal and antibacterial effects of the ethanol extract of green propolis (EEP) on the development of those microorganisms and verify the effects of EEP on the sensory quality of cheese. Ten yeast species belonging to genera Yarrowia, Candida, Debaryomyces and Saccharomyces were identified, as well as seven species of bacteria belonging to genera Staphylococcus, Bacillus, Enterococcus, Corynebacterium and Proteus. The EEP showed minimum biocide concentration (MBC), between 0.3% (weight/weight) and 5% for Bacillus cereus and Proteus vulgaris, respectively. Saccharomyces cerevisiae was the most sensitive species (MBC of 0.63%) and Candida parapsilosis the most resistant one (MBC of 5%). In the sensory analysis, the cheeses involved with EEP at 5% concentration did not differ from the control, while at 10%, there was a slight decrease in acceptance. The EEP has potential and feasibility to be used in Gorgonzola-type cheese, inhibiting the main bacteria and yeasts without affecting largely the sensory characteristics of the product.

Chemical and biological characteristics of propolis from Apis mellifera caucasica from the Ardahan and Erzurum provinces of Turkey: a comparative study

“…The higher antibacterial activity of the Ardahan propolis is probably related to its higher sugar content ( 83 ). Antimicrobial activity of propolis is also associated with its phenolic, flavonoid, and ester content, according to some reports ( 84 , 85 ), which may explain the difference in antibacterial activity between the Ardahan and Erzurum propolis samples in our study but not the absence of antifungal effect in either, even though one Brazilian ( 86 ) and one Turkish study ( 87 ) reported a significant antifungal effect. One study from Chile ( 88 ) showed different phenolic/flavonoid content and antimicrobial activities of propolis from six locations but found no clear correlation between the two.…”

Green and Healthier Alternatives to Chemical Additives as Cheese Preservative: Natural Antimicrobials in Active Nanopackaging/Coatings

“…The evaluation of green propolis ethanol extract (EEP) ( Apis mallifera ) as a cheese preservative was motivated by its tremendous in vitro bactericide and fungicide effects against several yeasts and bacteria ( Staphylococcus , Bacillus , Enterococcus , Corynebacterium , and Proteus spp.) by MFC/MIC ranging from 1 to 2.2 and MBC/MIC equal 2, respectively, with the most sensitive being S. cerevisiae (MFC = 0.63%) and the most resistant fungi being Candida parapsilosis (MFC = 5%) [ 74 ]. Thus, a dosage from 1.25% ( w / w ) EEP was capable of completely inhibiting Staphylococcus saprophyticus , and the Staphylococcus equorum count after 24–28 h, 37 °C, as well as from 1.25% or 2.5% ( w / w ) completely inhibited Yarrowia lipolytica or Debaryomyces hansenii after 48–72 h (for yeasts) at 37 °C on the surface of Gorgonzola-type cheese.…”

“…Thus, a dosage from 1.25% ( w / w ) EEP was capable of completely inhibiting Staphylococcus saprophyticus , and the Staphylococcus equorum count after 24–28 h, 37 °C, as well as from 1.25% or 2.5% ( w / w ) completely inhibited Yarrowia lipolytica or Debaryomyces hansenii after 48–72 h (for yeasts) at 37 °C on the surface of Gorgonzola-type cheese. However, only 5% EPP was suggested as a promising concentration once it showed a sensory quality (i.e., taste, odor, and overall) similar to the control cheese, and 10% EPP was worse than the control [ 74 ].…”

Application of biopreservatives in meat preservation: a review

“…Its inhibitory effect is mainly attributed to inhibition of protein synthesis and certain functions of cell membranes (Kahramanoglu et al, 2020;Cruz et al, 2021). Correa et al (2019) indicated that propolis mainly inhibits aerobic microorganisms, while different bacterial species have different inhibitory concentrations. Furthermore, Kahramanoglu et al (2020) found that the propolis extract has a significant inhibitory effect on important genes in the biosynthetic pathway of aflatoxin at the concentration of 125 µg mL −1 .…”

“…Correa et al . (2019) indicated that propolis mainly inhibits aerobic microorganisms, while different bacterial species have different inhibitory concentrations. Furthermore, Kahramanoglu et al .…”