Título:	Plant extract and essential oils added as antimicrobials to cheeses: a review.
Autor:	GOUVEA, F. DOS S. ROSENTHAL, A. FERREIRA, E. H. DA R.
Afiliación:	FABIOLA DOS SANTOS GOUVEA, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO; AMAURI ROSENTHAL, CTAA; ELISA HELENA DA ROCHA FERREIRA, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO.
Año:	2017
Referencia:	Ciência Rural, v. 47, n. 8, 2017. e20160908.
Páginas:	9 p.
Descripción:	Cheese is a food that is highly susceptible to contamination by pathogenic and spoilage microorganisms, which can result in a decrease in its shelf life and cause serious risks to the consumers’ health. Consumers always require healthy food, free of synthetic preservatives, inducing a search for natural alternatives to ensure safety of the products. Essential oils and plant extracts emerge as an alternative for aiding cheese preservation. Some substances have demonstrated good effects against most pathogens and cheese spoilage microorganisms. However, intrinsic and extrinsic factors may influence the actions of these compounds when incorporated into cheese, besides affecting the product characteristics. This review aims at discussing the antimicrobial efficiency of plant extracts and essential oils as well as the impact of their incorporation on lactic bacteria and the sensory characteristics of products.
Thesagro:	Queijo Óleo Essencial Extrato Vegetal
NAL Thesaurus:	Cheeses
Palabras clave:	Cheese Natural antimicrobial Essential oil
DOI:	10.1590/0103-8478cr20160908
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CTAA)