Inhibitory activity of aromatic plant extracts against dairy-related Clostridium species and their use to prevent the late blowing defect of cheese
Food Microbiol. 2023 Apr;110:104185. doi: 10.1016/j.fm.2022.104185. Epub 2022 Nov 7.ABSTRACTThe aim of the present work was the selection of aromatic plant essential oils (EOs) and/or ethanolic extracts (EEs) to prevent the late blowing defect (LBD) of cheese caused by Clostridium spp. EEs resulted more effective than EOs to inhibit dairy-borne Clostridium spp. in vitro. Savory, hyssop, lavender and tarragon EEs, which showed the lowest minimal inhibitory concentration against Clostridium tyrobutyricum, were selected to study the prevention of LBD caused by this bacterium in cheese. Addition of savory and lavender EEs to c...
Source: Food Microbiology - December 3, 2022 Category: Food Science Authors: Marta Ávila Javier Calzada Nuria Mu ñoz-Tébar Carmen S ánchez Gonzalo Ortiz de Elguea-Culebras Manuel Carmona Ana Molina M Isabel Berruga Sonia Garde Source Type: research
Inhibitory activity of aromatic plant extracts against dairy-related Clostridium species and their use to prevent the late blowing defect of cheese
Food Microbiol. 2023 Apr;110:104185. doi: 10.1016/j.fm.2022.104185. Epub 2022 Nov 7.ABSTRACTThe aim of the present work was the selection of aromatic plant essential oils (EOs) and/or ethanolic extracts (EEs) to prevent the late blowing defect (LBD) of cheese caused by Clostridium spp. EEs resulted more effective than EOs to inhibit dairy-borne Clostridium spp. in vitro. Savory, hyssop, lavender and tarragon EEs, which showed the lowest minimal inhibitory concentration against Clostridium tyrobutyricum, were selected to study the prevention of LBD caused by this bacterium in cheese. Addition of savory and lavender EEs to c...
Source: Food Microbiology - December 3, 2022 Category: Food Science Authors: Marta Ávila Javier Calzada Nuria Mu ñoz-Tébar Carmen S ánchez Gonzalo Ortiz de Elguea-Culebras Manuel Carmona Ana Molina M Isabel Berruga Sonia Garde Source Type: research
Inhibitory activity of aromatic plant extracts against dairy-related Clostridium species and their use to prevent the late blowing defect of cheese
Food Microbiol. 2023 Apr;110:104185. doi: 10.1016/j.fm.2022.104185. Epub 2022 Nov 7.ABSTRACTThe aim of the present work was the selection of aromatic plant essential oils (EOs) and/or ethanolic extracts (EEs) to prevent the late blowing defect (LBD) of cheese caused by Clostridium spp. EEs resulted more effective than EOs to inhibit dairy-borne Clostridium spp. in vitro. Savory, hyssop, lavender and tarragon EEs, which showed the lowest minimal inhibitory concentration against Clostridium tyrobutyricum, were selected to study the prevention of LBD caused by this bacterium in cheese. Addition of savory and lavender EEs to c...
Source: Food Microbiology - December 3, 2022 Category: Food Science Authors: Marta Ávila Javier Calzada Nuria Mu ñoz-Tébar Carmen S ánchez Gonzalo Ortiz de Elguea-Culebras Manuel Carmona Ana Molina M Isabel Berruga Sonia Garde Source Type: research
Inhibitory activity of aromatic plant extracts against dairy-related Clostridium species and their use to prevent the late blowing defect of cheese
Food Microbiol. 2023 Apr;110:104185. doi: 10.1016/j.fm.2022.104185. Epub 2022 Nov 7.ABSTRACTThe aim of the present work was the selection of aromatic plant essential oils (EOs) and/or ethanolic extracts (EEs) to prevent the late blowing defect (LBD) of cheese caused by Clostridium spp. EEs resulted more effective than EOs to inhibit dairy-borne Clostridium spp. in vitro. Savory, hyssop, lavender and tarragon EEs, which showed the lowest minimal inhibitory concentration against Clostridium tyrobutyricum, were selected to study the prevention of LBD caused by this bacterium in cheese. Addition of savory and lavender EEs to c...
Source: Food Microbiology - December 3, 2022 Category: Food Science Authors: Marta Ávila Javier Calzada Nuria Mu ñoz-Tébar Carmen S ánchez Gonzalo Ortiz de Elguea-Culebras Manuel Carmona Ana Molina M Isabel Berruga Sonia Garde Source Type: research
Inhibitory activity of aromatic plant extracts against dairy-related Clostridium species and their use to prevent the late blowing defect of cheese
Food Microbiol. 2023 Apr;110:104185. doi: 10.1016/j.fm.2022.104185. Epub 2022 Nov 7.ABSTRACTThe aim of the present work was the selection of aromatic plant essential oils (EOs) and/or ethanolic extracts (EEs) to prevent the late blowing defect (LBD) of cheese caused by Clostridium spp. EEs resulted more effective than EOs to inhibit dairy-borne Clostridium spp. in vitro. Savory, hyssop, lavender and tarragon EEs, which showed the lowest minimal inhibitory concentration against Clostridium tyrobutyricum, were selected to study the prevention of LBD caused by this bacterium in cheese. Addition of savory and lavender EEs to c...
Source: Food Microbiology - December 3, 2022 Category: Food Science Authors: Marta Ávila Javier Calzada Nuria Mu ñoz-Tébar Carmen S ánchez Gonzalo Ortiz de Elguea-Culebras Manuel Carmona Ana Molina M Isabel Berruga Sonia Garde Source Type: research
Inhibitory activity of aromatic plant extracts against dairy-related Clostridium species and their use to prevent the late blowing defect of cheese
Food Microbiol. 2023 Apr;110:104185. doi: 10.1016/j.fm.2022.104185. Epub 2022 Nov 7.ABSTRACTThe aim of the present work was the selection of aromatic plant essential oils (EOs) and/or ethanolic extracts (EEs) to prevent the late blowing defect (LBD) of cheese caused by Clostridium spp. EEs resulted more effective than EOs to inhibit dairy-borne Clostridium spp. in vitro. Savory, hyssop, lavender and tarragon EEs, which showed the lowest minimal inhibitory concentration against Clostridium tyrobutyricum, were selected to study the prevention of LBD caused by this bacterium in cheese. Addition of savory and lavender EEs to c...
Source: Food Microbiology - December 3, 2022 Category: Food Science Authors: Marta Ávila Javier Calzada Nuria Mu ñoz-Tébar Carmen S ánchez Gonzalo Ortiz de Elguea-Culebras Manuel Carmona Ana Molina M Isabel Berruga Sonia Garde Source Type: research
Inhibitory activity of aromatic plant extracts against dairy-related Clostridium species and their use to prevent the late blowing defect of cheese
Food Microbiol. 2023 Apr;110:104185. doi: 10.1016/j.fm.2022.104185. Epub 2022 Nov 7.ABSTRACTThe aim of the present work was the selection of aromatic plant essential oils (EOs) and/or ethanolic extracts (EEs) to prevent the late blowing defect (LBD) of cheese caused by Clostridium spp. EEs resulted more effective than EOs to inhibit dairy-borne Clostridium spp. in vitro. Savory, hyssop, lavender and tarragon EEs, which showed the lowest minimal inhibitory concentration against Clostridium tyrobutyricum, were selected to study the prevention of LBD caused by this bacterium in cheese. Addition of savory and lavender EEs to c...
Source: Food Microbiology - December 3, 2022 Category: Food Science Authors: Marta Ávila Javier Calzada Nuria Mu ñoz-Tébar Carmen S ánchez Gonzalo Ortiz de Elguea-Culebras Manuel Carmona Ana Molina M Isabel Berruga Sonia Garde Source Type: research
Inhibitory activity of aromatic plant extracts against dairy-related Clostridium species and their use to prevent the late blowing defect of cheese
Food Microbiol. 2023 Apr;110:104185. doi: 10.1016/j.fm.2022.104185. Epub 2022 Nov 7.ABSTRACTThe aim of the present work was the selection of aromatic plant essential oils (EOs) and/or ethanolic extracts (EEs) to prevent the late blowing defect (LBD) of cheese caused by Clostridium spp. EEs resulted more effective than EOs to inhibit dairy-borne Clostridium spp. in vitro. Savory, hyssop, lavender and tarragon EEs, which showed the lowest minimal inhibitory concentration against Clostridium tyrobutyricum, were selected to study the prevention of LBD caused by this bacterium in cheese. Addition of savory and lavender EEs to c...
Source: Food Microbiology - December 3, 2022 Category: Food Science Authors: Marta Ávila Javier Calzada Nuria Mu ñoz-Tébar Carmen S ánchez Gonzalo Ortiz de Elguea-Culebras Manuel Carmona Ana Molina M Isabel Berruga Sonia Garde Source Type: research
Inhibitory activity of aromatic plant extracts against dairy-related Clostridium species and their use to prevent the late blowing defect of cheese
Food Microbiol. 2023 Apr;110:104185. doi: 10.1016/j.fm.2022.104185. Epub 2022 Nov 7.ABSTRACTThe aim of the present work was the selection of aromatic plant essential oils (EOs) and/or ethanolic extracts (EEs) to prevent the late blowing defect (LBD) of cheese caused by Clostridium spp. EEs resulted more effective than EOs to inhibit dairy-borne Clostridium spp. in vitro. Savory, hyssop, lavender and tarragon EEs, which showed the lowest minimal inhibitory concentration against Clostridium tyrobutyricum, were selected to study the prevention of LBD caused by this bacterium in cheese. Addition of savory and lavender EEs to c...
Source: Food Microbiology - December 3, 2022 Category: Food Science Authors: Marta Ávila Javier Calzada Nuria Mu ñoz-Tébar Carmen S ánchez Gonzalo Ortiz de Elguea-Culebras Manuel Carmona Ana Molina M Isabel Berruga Sonia Garde Source Type: research
Inhibitory activity of aromatic plant extracts against dairy-related Clostridium species and their use to prevent the late blowing defect of cheese
Food Microbiol. 2023 Apr;110:104185. doi: 10.1016/j.fm.2022.104185. Epub 2022 Nov 7.ABSTRACTThe aim of the present work was the selection of aromatic plant essential oils (EOs) and/or ethanolic extracts (EEs) to prevent the late blowing defect (LBD) of cheese caused by Clostridium spp. EEs resulted more effective than EOs to inhibit dairy-borne Clostridium spp. in vitro. Savory, hyssop, lavender and tarragon EEs, which showed the lowest minimal inhibitory concentration against Clostridium tyrobutyricum, were selected to study the prevention of LBD caused by this bacterium in cheese. Addition of savory and lavender EEs to c...
Source: Food Microbiology - December 3, 2022 Category: Food Science Authors: Marta Ávila Javier Calzada Nuria Mu ñoz-Tébar Carmen S ánchez Gonzalo Ortiz de Elguea-Culebras Manuel Carmona Ana Molina M Isabel Berruga Sonia Garde Source Type: research
Inhibitory activity of aromatic plant extracts against dairy-related Clostridium species and their use to prevent the late blowing defect of cheese
Food Microbiol. 2023 Apr;110:104185. doi: 10.1016/j.fm.2022.104185. Epub 2022 Nov 7.ABSTRACTThe aim of the present work was the selection of aromatic plant essential oils (EOs) and/or ethanolic extracts (EEs) to prevent the late blowing defect (LBD) of cheese caused by Clostridium spp. EEs resulted more effective than EOs to inhibit dairy-borne Clostridium spp. in vitro. Savory, hyssop, lavender and tarragon EEs, which showed the lowest minimal inhibitory concentration against Clostridium tyrobutyricum, were selected to study the prevention of LBD caused by this bacterium in cheese. Addition of savory and lavender EEs to c...
Source: Food Microbiology - December 3, 2022 Category: Food Science Authors: Marta Ávila Javier Calzada Nuria Mu ñoz-Tébar Carmen S ánchez Gonzalo Ortiz de Elguea-Culebras Manuel Carmona Ana Molina M Isabel Berruga Sonia Garde Source Type: research
Inhibitory activity of aromatic plant extracts against dairy-related Clostridium species and their use to prevent the late blowing defect of cheese
Food Microbiol. 2023 Apr;110:104185. doi: 10.1016/j.fm.2022.104185. Epub 2022 Nov 7.ABSTRACTThe aim of the present work was the selection of aromatic plant essential oils (EOs) and/or ethanolic extracts (EEs) to prevent the late blowing defect (LBD) of cheese caused by Clostridium spp. EEs resulted more effective than EOs to inhibit dairy-borne Clostridium spp. in vitro. Savory, hyssop, lavender and tarragon EEs, which showed the lowest minimal inhibitory concentration against Clostridium tyrobutyricum, were selected to study the prevention of LBD caused by this bacterium in cheese. Addition of savory and lavender EEs to c...
Source: Food Microbiology - December 3, 2022 Category: Food Science Authors: Marta Ávila Javier Calzada Nuria Mu ñoz-Tébar Carmen S ánchez Gonzalo Ortiz de Elguea-Culebras Manuel Carmona Ana Molina M Isabel Berruga Sonia Garde Source Type: research
Inhibitory activity of aromatic plant extracts against dairy-related Clostridium species and their use to prevent the late blowing defect of cheese
Food Microbiol. 2023 Apr;110:104185. doi: 10.1016/j.fm.2022.104185. Epub 2022 Nov 7.ABSTRACTThe aim of the present work was the selection of aromatic plant essential oils (EOs) and/or ethanolic extracts (EEs) to prevent the late blowing defect (LBD) of cheese caused by Clostridium spp. EEs resulted more effective than EOs to inhibit dairy-borne Clostridium spp. in vitro. Savory, hyssop, lavender and tarragon EEs, which showed the lowest minimal inhibitory concentration against Clostridium tyrobutyricum, were selected to study the prevention of LBD caused by this bacterium in cheese. Addition of savory and lavender EEs to c...
Source: Food Microbiology - December 3, 2022 Category: Food Science Authors: Marta Ávila Javier Calzada Nuria Mu ñoz-Tébar Carmen S ánchez Gonzalo Ortiz de Elguea-Culebras Manuel Carmona Ana Molina M Isabel Berruga Sonia Garde Source Type: research
Inhibitory activity of aromatic plant extracts against dairy-related Clostridium species and their use to prevent the late blowing defect of cheese
Food Microbiol. 2023 Apr;110:104185. doi: 10.1016/j.fm.2022.104185. Epub 2022 Nov 7.ABSTRACTThe aim of the present work was the selection of aromatic plant essential oils (EOs) and/or ethanolic extracts (EEs) to prevent the late blowing defect (LBD) of cheese caused by Clostridium spp. EEs resulted more effective than EOs to inhibit dairy-borne Clostridium spp. in vitro. Savory, hyssop, lavender and tarragon EEs, which showed the lowest minimal inhibitory concentration against Clostridium tyrobutyricum, were selected to study the prevention of LBD caused by this bacterium in cheese. Addition of savory and lavender EEs to c...
Source: Food Microbiology - December 3, 2022 Category: Food Science Authors: Marta Ávila Javier Calzada Nuria Mu ñoz-Tébar Carmen S ánchez Gonzalo Ortiz de Elguea-Culebras Manuel Carmona Ana Molina M Isabel Berruga Sonia Garde Source Type: research
Inhibitory activity of aromatic plant extracts against dairy-related Clostridium species and their use to prevent the late blowing defect of cheese
Food Microbiol. 2023 Apr;110:104185. doi: 10.1016/j.fm.2022.104185. Epub 2022 Nov 7.ABSTRACTThe aim of the present work was the selection of aromatic plant essential oils (EOs) and/or ethanolic extracts (EEs) to prevent the late blowing defect (LBD) of cheese caused by Clostridium spp. EEs resulted more effective than EOs to inhibit dairy-borne Clostridium spp. in vitro. Savory, hyssop, lavender and tarragon EEs, which showed the lowest minimal inhibitory concentration against Clostridium tyrobutyricum, were selected to study the prevention of LBD caused by this bacterium in cheese. Addition of savory and lavender EEs to c...
Source: Food Microbiology - December 3, 2022 Category: Food Science Authors: Marta Ávila Javier Calzada Nuria Mu ñoz-Tébar Carmen S ánchez Gonzalo Ortiz de Elguea-Culebras Manuel Carmona Ana Molina M Isabel Berruga Sonia Garde Source Type: research
