Effect of lemon balm and spearmint extracts on the survival of s. aureus in goat's raw milk cheese

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dc.commentsCEB55926por
dc.contributor.authorSilva, Beatrizpor
dc.contributor.authorCoelho-Fernandes, Sarapor
dc.contributor.authorTeixeira, J. A.por
dc.contributor.authorCadavez, Vascopor
dc.contributor.authorGonzales-Barron, Ursulapor
dc.date.accessioned2022-12-06T12:33:37Z
dc.date.available2022-12-06T12:33:37Z
dc.date.issued2022-09-30
dc.date.updated2022-12-05T23:24:55Z
dc.description.abstractA previous investigation from our research group has revealed that lemon balm and spearmint hydroethanolic extracts present high inhibitory capacity in vitro against S. aureus. Raw milk cheeses have exhibited moderate prevalence of S. aureus, thus imposing a safety issue for consumers. In this sense, our work aimed to evaluate the antibacterial effect of lemon balm and spearmint extracts against S. aureus in goat’s raw milk cheeses during maturation, and to characterise the survival kinetic parameters of this pathogen by extended Bigelow models.por
dc.description.publicationversioninfo:eu-repo/semantics/publishedVersion
dc.description.sponsorshipB.N.S. acknowledges the financial support provided by the Foundation for Science and Technology (FCT, Portugal) through the PhD grant SFRH/BD/137801/2018. The authors are grateful to the EU PRIMA programme and FCT for funding the ArtiSaneFood project (PRIMA/0001/2018), and to FCT for their financial support through national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2021). Gonzales-Barron acknowledges the national funding by FCT, P.I., through the Institutional Scientific Employment Programme contract.por
dc.distributioninternationalpor
dc.identifier.citationSilva, B.N.; Coelho-Fernandes, S.; Teixeira, J.A.; Cadavez, V.; Gonzales-Barron, U. Effect of Lemon Balm and Spearmint Extracts on the Survival of S. aureus in Goat’s Raw Milk Cheese. Biol. Life Sci. Forum 2022, 18, 15. https://doi.org/10.3390/Foods2022-12996por
dc.identifier.doi10.3390/Foods2022-12996por
dc.identifier.eissn2673-9976por
dc.identifier.urihttps://hdl.handle.net/1822/80982
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherMDPIpor
dc.relationinfo:eu-repo/grantAgreement/FCT/POR_NORTE/SFRH%2FBD%2F137801%2F2018/PTpor
dc.relationinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PTpor
dc.relationinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PTpor
dc.relation.publisherversionhttps://www.mdpi.com/2673-9976/18/1/15por
dc.rightsopenAccesspor
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/por
dc.subjectlogdecay model with tailpor
dc.subjectBigelow modelpor
dc.subjectD-valuepor
dc.subjectzpHpor
dc.subjectdairypor
dc.subjectpredictive microbiologypor
dc.titleEffect of lemon balm and spearmint extracts on the survival of s. aureus in goat's raw milk cheesepor
dc.typearticle
dspace.entity.typePublicationen
oaire.citationIssue1por
oaire.citationStartPage15por
oaire.citationVolume18por
oaire.versionVoRpor
sdum.journalBiology and Life Sciences Forumpor

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