The evaluation of Zataria multiflora Boiss. essential oil effect on biogenic amines formation and microbiological profile in Gouda cheese

Abstract

The presence of biogenic amines in cheese has a serious impact on public health. Besides, there is growing concern about the use of chemical preservatives and the food industry is looking for new natural preservation methods. Zataria multiflora Boiss. essential oil is well known for its antimicrobial effects, and we attempted to reduce biogenic amines formation in Gouda cheese using Z. multiflora Boiss. essential oil as a natural additive. Furthermore, the desirable organoleptic qualities such as flavour, odour, texture and colour were achieved by adding Z. multiflora Boiss. to cheese.

Lactobacillus acidophilus and Anethum graveolens essential oil in Iranian cheese against Escherichia coli O157:H7

“…Similar outcomes have been shown by Josipović et al (2015) and Tornambé et al (2008) 24,39 . Also, Es’Haghi Gorji et al (2014) reported that cheese incorporated with 0.2% EOs had the highest score in organoleptic properties 40 …”

The range of protein hydrolysis and biogenic amines content in selected acid- and rennet-curd cheeses

“…The amount of microorganisms in cheeses depends on many factors, among others fresh milk quality, technological processes applied (pasteurization, starter cultures addition, time and temperature of thermo-mechanical curd treatment, salting), time and temperature of ripening, and many others (Beresford and Williams 2004; Es’haghi Gorji et al 2014; Fuentes et al 2015; Flasarová et al 2016). Fuentes et al (2015) and Beresford and Williams (2004) observed that the count of microorganisms in ripened cheeses was at about 8 log cfu g −1 .…”

Selection of Amine-Oxidizing Dairy Lactic Acid Bacteria and Identification of the Enzyme and Gene Involved in the Decrease of Biogenic Amines

“…Accumulation of BAs in cheese and other foods is a matter of public health concern (11). Cheeses, especially those made with raw milk, are complex ecosystems populated by microbes with diverse metabolic abilities (55).…”

“…Recently, BAs were proposed to be food safety indicators and biomarkers for several diseases (9,10). Among fermented foods, cheeses containing high concentration of BAs may have a serious impact on public health (11). After fish, cheese is the second most frequently reported foodstuff responsible for hista-mine intoxication (12,13).…”