Effect of Essential Oils and Dried Herbs on the Shelf Life of Fresh Goat Lump Cheese
Miroslava Kačániová,
Patrícia Joanidis,
Jana Lakatošová,
Simona Kunová,
Lucia Benešová,
Khurshed Ikromi,
Farkhod Akhmedov,
Khayyol Boboev,
Mirzozoda Gulmahmad,
Fariza Niyatbekzoda,
Nasimjon Toshkhodjaev,
Farkhod Bobokalonov,
Nasimdzhon Kamolov,
Natália Čmiková
Affiliations
Miroslava Kačániová
Faculty of Horticulture and Landscape Engineering, Institute of Horticulture, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
Patrícia Joanidis
AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
Jana Lakatošová
AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
Simona Kunová
Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
Lucia Benešová
AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
Khurshed Ikromi
Department of Food Production Technology, Technological University of Tajikistan, 63/3, N. Karabaeva Str., Dushanbe 734061, Tajikistan
Farkhod Akhmedov
Department of Food Production Technology, Technological University of Tajikistan, 63/3, N. Karabaeva Str., Dushanbe 734061, Tajikistan
Khayyol Boboev
Department of Food Production Technology, Technological University of Tajikistan, 63/3, N. Karabaeva Str., Dushanbe 734061, Tajikistan
Mirzozoda Gulmahmad
Department of Food Production Technology, Technological University of Tajikistan, 63/3, N. Karabaeva Str., Dushanbe 734061, Tajikistan
Fariza Niyatbekzoda
Department of Food Production Technology, Technological University of Tajikistan, 63/3, N. Karabaeva Str., Dushanbe 734061, Tajikistan
Nasimjon Toshkhodjaev
Department of Food Technology, Khujand Polytechnic Institute of Tajik Technical University (KPITTU), 226, I. Somoni Avenue, Khujand 735700, Tajikistan
Farkhod Bobokalonov
Department of Food Technology, Khujand Polytechnic Institute of Tajik Technical University (KPITTU), 226, I. Somoni Avenue, Khujand 735700, Tajikistan
Nasimdzhon Kamolov
Department of Food Technology, Khujand Polytechnic Institute of Tajik Technical University (KPITTU), 226, I. Somoni Avenue, Khujand 735700, Tajikistan
Natália Čmiková
Faculty of Horticulture and Landscape Engineering, Institute of Horticulture, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
In recent years, the use of natural preservatives in food products has gained significant attention due to their potential health benefits and effectiveness. A standardized microbiological analysis was conducted on Slovak farm-produced lump goat cheese samples to determine the antibacterial activity of dry herbs and essential oils added to vacuum-packed goat cheese. We employed five dried herbs and five essential oils derived from the same plants. The microbiological quality of 145 fresh and vacuum-packed goat cheese samples was assessed. The number of coliform bacteria, total viable count, lactic acid bacteria, and microscopic filamentous fungi were examined in raw cheese samples stored for 12 days at 4 °C. All cheese samples were vacuum-packed (control samples were packed without vacuum). This study evaluated the potential benefits of using essential oils and dried herbs from thyme (Thymus serpyllum L.), black pepper (Piper nigrum L.), clove (Eugenia caryophyllus Thunb.), mint (Mentha × piperita L.), and basil (Ocimum basilicum L.) as preservatives. The essential oils were obtained from Hanus Ltd., Nitra, Slovakia, and were applied at a concentration of 2%. The dried herbs were obtained from Popradský čaj (Poprad, Slovakia) and Mäspoma Ltd. (Zvolen, Slovakia). The results showed that all microorganism groups were significantly reduced in cheese samples following the application of essential oils throughout the entire storage period. During the preservation of cheese samples in polyethylene bags used for vacuum packing food, Lactococcus garvieae, L. lactis, Enterobacter cloacae, and Serratia liquefaciens were the most frequently isolated microbiota. Essential oils and dried herbs demonstrated antimicrobial potential during the storage of vacuum-packed goat cheese.
