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Article

Dried Herbs as an Easy-to-Use and Cost-Effective Alternative to Essential Oils to Extend the Shelf Life of Sheep Lump Cheese

by
Simona Kunová
1,
Isabella Taglieri
2,3,
Peter Haščík
1,
Anis Ben Hsouna
4,5,
Wissem Mnif
6,
Francesca Venturi
2,3,
Chiara Sanmartin
2,3,
Natália Čmiková
7,
Maciej Ireneusz Kluz
8 and
Miroslava Kačániová
7,8,*
1
Institute of Food Technology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Trieda A. Hlinku 2, 94976 Nitra, Slovakia
2
Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56126 Pisa, Italy
3
Nutrafood Research Center, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
4
Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, Sfax 3038, Tunisia
5
Department of Environmental Sciences and Nutrition, Higher Institute of Applied Sciences and Technology of Mahdia, University of Monastir, Monastir 5000, Tunisia
6
Department of Chemistry, College of Sciences at Bisha, University of Bisha, P.O. Box 199, Bisha 61922, Saudi Arabia
7
Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
8
School of Medical & Health Sciences, University of Economics and Human Sciences in Warsaw, Okopowa 59, 01 043 Warszawa, Poland
*
Author to whom correspondence should be addressed.
Foods 2023, 12(24), 4487; https://doi.org/10.3390/foods12244487
Submission received: 16 November 2023 / Revised: 8 December 2023 / Accepted: 12 December 2023 / Published: 15 December 2023
(This article belongs to the Section Food Microbiology)
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Abstract

The objective of this research was to assess the effectiveness of three specific dried herbs (rosemary, thyme, and oregano) in combating microbial spoilage in sheep lump cheese. This was achieved by comparing them with a control group and cheeses treated with corresponding 1% essential oils (Rosmarinus officinalis, Origanum vulgare, Thymus vulgaris). All cheese samples were vacuum-sealed and stored at 4 °C for 15 days. Analysis of total viable counts of viable bacteria (TVC), coliform bacteria (CB), lactic acid bacteria (LAB), and microscopic filamentous fungi (MFF) was conducted on days 0, 5, 10, and 15. The results revealed that, at the end of the storage period, dried oregano-treated samples exhibited the lowest TVC count (5.80 log CFU/g), while dried rosemary-treated samples showed the lowest CB count (3.27 log CFU/g). Moreover, the lowest MFF count (2.40 log CFU/g) was observed in oregano essential oil-treated samples. Additionally, dried oregano-treated samples displayed the highest LAB count (4.49 log CFU/g) at the experiment’s conclusion. Furthermore, microorganism identification from sheep cheese was performed using MALDI-TOF MS Biotyper technology, revealing that the most frequently isolated bacteria were Citrobacter braakii and Hafnia alvei (Enterobacteriaceae family), along with Lacticaseibacillus paracasei (Lactobacillaceae family). In summary, all the natural substances examined exhibited inhibitory effects against the studied microorganisms, with oregano essential oil and dried oregano demonstrating the strongest inhibitory effects. This supports their potential use as cost-effective natural preservatives to extend the shelf life of sheep lump cheese.
Keywords: ewes cheese; sheep lump cheese; essential oils; dried herbs; microbiological quality; identification of microorganisms ewes cheese; sheep lump cheese; essential oils; dried herbs; microbiological quality; identification of microorganisms

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MDPI and ACS Style

Kunová, S.; Taglieri, I.; Haščík, P.; Ben Hsouna, A.; Mnif, W.; Venturi, F.; Sanmartin, C.; Čmiková, N.; Kluz, M.I.; Kačániová, M. Dried Herbs as an Easy-to-Use and Cost-Effective Alternative to Essential Oils to Extend the Shelf Life of Sheep Lump Cheese. Foods 2023, 12, 4487. https://doi.org/10.3390/foods12244487

AMA Style

Kunová S, Taglieri I, Haščík P, Ben Hsouna A, Mnif W, Venturi F, Sanmartin C, Čmiková N, Kluz MI, Kačániová M. Dried Herbs as an Easy-to-Use and Cost-Effective Alternative to Essential Oils to Extend the Shelf Life of Sheep Lump Cheese. Foods. 2023; 12(24):4487. https://doi.org/10.3390/foods12244487

Chicago/Turabian Style

Kunová, Simona, Isabella Taglieri, Peter Haščík, Anis Ben Hsouna, Wissem Mnif, Francesca Venturi, Chiara Sanmartin, Natália Čmiková, Maciej Ireneusz Kluz, and Miroslava Kačániová. 2023. "Dried Herbs as an Easy-to-Use and Cost-Effective Alternative to Essential Oils to Extend the Shelf Life of Sheep Lump Cheese" Foods 12, no. 24: 4487. https://doi.org/10.3390/foods12244487

APA Style

Kunová, S., Taglieri, I., Haščík, P., Ben Hsouna, A., Mnif, W., Venturi, F., Sanmartin, C., Čmiková, N., Kluz, M. I., & Kačániová, M. (2023). Dried Herbs as an Easy-to-Use and Cost-Effective Alternative to Essential Oils to Extend the Shelf Life of Sheep Lump Cheese. Foods, 12(24), 4487. https://doi.org/10.3390/foods12244487

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