Influence of oregano essential oil on traditional Argentinean cheese elaboration: Effect on lactic starter cultures

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Bars represent the means of three measurements±standard deviation. Control: L. fermentum CNCM 1-2998." ] ] ] "autores" => array:1 [ 0 => array:2 [ "autoresLista" => "Ana B. Benavides, Mario Ulcuango, Lucía Yépez, Gabriela N. Tenea" "autores" => array:4 [ 0 => array:2 [ "nombre" => "Ana B." "apellidos" => "Benavides" ] 1 => array:2 [ "nombre" => "Mario" "apellidos" => "Ulcuango" ] 2 => array:2 [ "nombre" => "Lucía" "apellidos" => "Yépez" ] 3 => array:2 [ "nombre" => "Gabriela N." 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Delgado-Ortiz, Yisa M. Ochoa-Fuentes, Ernesto Cerna-Chávez, Mariana Beltrán-Beache, Raúl Rodríguez-Guerra, Luis A. Aguirre-Uribe, Otilio Vázquez-Martínez" "autores" => array:7 [ 0 => array:2 [ "nombre" => "Juan C." "apellidos" => "Delgado-Ortiz" ] 1 => array:2 [ "nombre" => "Yisa M." "apellidos" => "Ochoa-Fuentes" ] 2 => array:2 [ "nombre" => "Ernesto" "apellidos" => "Cerna-Chávez" ] 3 => array:2 [ "nombre" => "Mariana" "apellidos" => "Beltrán-Beache" ] 4 => array:2 [ "nombre" => "Raúl" "apellidos" => "Rodríguez-Guerra" ] 5 => array:2 [ "nombre" => "Luis A." "apellidos" => "Aguirre-Uribe" ] 6 => array:2 [ "nombre" => "Otilio" "apellidos" => "Vázquez-Martínez" ] ] ] ] ] "idiomaDefecto" => "es" "EPUB" => "https://multimedia.elsevier.es/PublicationsMultimediaV1/item/epub/S0325754116300086?idApp=UINPBA00004N" "url" => "/03257541/0000004800000003/v1_201610010208/S0325754116300086/v1_201610010208/es/main.assets" ] "en" => array:20 [ "idiomaDefecto" => true "cabecera" => "Original article" "titulo" => "Influence of oregano essential oil on traditional Argentinean cheese elaboration: Effect on lactic starter cultures" "tieneTextoCompleto" => true "paginas" => array:1 [ 0 => array:2 [ "paginaInicial" => "229" "paginaFinal" => "235" ] ] "autores" => array:1 [ 0 => array:4 [ "autoresLista" => "Guillermo E. Marcial, Carla L. Gerez, Martha Nuñez de Kairuz, Victoria Coll Araoz, Carola Schuff, Graciela Font de Valdez" "autores" => array:6 [ 0 => array:3 [ "nombre" => "Guillermo E." 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"apellidos" => "Gerez" "email" => array:2 [ 0 => "clugerez@cerela.org.ar" 1 => "carlalucianag@hotmail.com" ] "referencia" => array:2 [ 0 => array:2 [ "etiqueta" => "a" "identificador" => "aff0005" ] 1 => array:2 [ "etiqueta" => "*" "identificador" => "cor0005" ] ] ] 2 => array:3 [ "nombre" => "Martha Nuñez" "apellidos" => "de Kairuz" "referencia" => array:1 [ 0 => array:2 [ "etiqueta" => "a" "identificador" => "aff0005" ] ] ] 3 => array:3 [ "nombre" => "Victoria Coll" "apellidos" => "Araoz" "referencia" => array:1 [ 0 => array:2 [ "etiqueta" => "b" "identificador" => "aff0010" ] ] ] 4 => array:3 [ "nombre" => "Carola" "apellidos" => "Schuff" "referencia" => array:1 [ 0 => array:2 [ "etiqueta" => "b" "identificador" => "aff0010" ] ] ] 5 => array:3 [ "nombre" => "Graciela Font" "apellidos" => "de Valdez" "referencia" => array:2 [ 0 => array:2 [ "etiqueta" => "a" "identificador" => "aff0005" ] 1 => array:2 [ "etiqueta" => "b" "identificador" => "aff0010" ] ] ] ] "afiliaciones" => array:2 [ 0 => array:3 [ "entidad" => "Centro de Referencia para Lactobacilos (CERELA-CONICET), MINCYT-FONCYT, Tucumán, Argentina" "etiqueta" => "a" "identificador" => "aff0005" ] 1 => array:3 [ "entidad" => "Facultad de Bioquímica, Química y Farmacia, Tucumán, Universidad Nacional de Tucumán (UNT), Tucumán, Argentina" "etiqueta" => "b" "identificador" => "aff0010" ] ] "correspondencia" => array:1 [ 0 => array:3 [ "identificador" => "cor0005" "etiqueta" => "⁎" "correspondencia" => "Corresponding author." ] ] ] ] "titulosAlternativos" => array:1 [ "es" => array:1 [ "titulo" => "Influencia del aceite esencial de orégano en la elaboración tradicional de quesos: efecto sobre el fermento láctico" ] ] "resumenGrafico" => array:2 [ "original" => 0 "multimedia" => array:7 [ "identificador" => "fig0005" "etiqueta" => "Figure 1" "tipo" => "MULTIMEDIAFIGURA" "mostrarFloat" => true "mostrarDisplay" => false "figura" => array:1 [ 0 => array:4 [ "imagen" => "gr1.jpeg" "Alto" => 1343 "Ancho" => 1566 "Tamanyo" => 144391 ] ] "descripcion" => array:1 [ "en" => "Sensorial analysis of aromatized cheese." ] ] ] "textoCompleto" => "IntroductionCheese is one of the most consumed dairy foods in the world. Artisanal cheeses, produced in much smaller quantities compared to commodity cheeses like cheddar and mozzarella, continue to grow because of the increasing sophistication and multiculturalism of consumers. An example of such homemade cheeses is the flavored cheese. Nowadays, various types of flavored cheeses are produced in the highland farms of the province of Tucumán in North-Western Argentina (NOA) by using traditional techniques and incorporating different species of native aromatic herbs, mainly leaves and fruits. Oregano (Origanum spp., Lamiaceae family) is one of the most important commercial spices; the crop covers more than 80% of the country cultivation area generating export markets of 1200tons/year with values about $2.5 million US dollars<a class="elsevierStyleCrossRef" href="#bib0175">10</a>. It is particularly used in culinary art due to its aroma, which is related to the essential oil. Cheeses flavored with oregano leaves are usually as semi-hard ones with short ripening periods of less than 3 months and have very good marketing potential<a class="elsevierStyleCrossRef" href="#bib0130">1</a>. However, these products are nowadays commercialized through informal market which plays an important role in dairy farmers’ economy. To reach the Protected Designation of Origin status, both the fermentation process and the microbiological quality need to be controlled. The main concern of this economic sector is the high microbial load in the surface of herbal leaves<a class="elsevierStyleCrossRef" href="#bib0155">6</a>, which reduces the microbiology quality and shelf life of the cheeses flavored with oregano leaves. Lactic starter culture and oregano essential oil could be useful to standardize the characteristics of flavored cheeses and to reduce the contaminating microflora present on the leaves. However, the antimicrobial properties of some essential herb oils is well known; for that reason, their possible effects on starter organisms need to be considered<a class="elsevierStyleCrossRefs" href="#bib0140">3,9</a>. Therefore, the aim of this work was to study the oregano essential oil obtained from North-Western Argentina and to evaluate its potential inhibitory effect on the lactic starter culture.Materials and methodsPlant materialAerial parts (leaves, stems and inflorescences) of an oregano plant were harvested from Andalgalá and Catamarca in Northwestern Argentina. The dry plant material was identified in the Laboratory for Plant Morphology at Miguel Lillo Institute by botanic experts.Essential oil isolation and identificationSamples of leaves and flowers were hydrodistilled for 5h in a Clevenger-type apparatus to obtain the oregano essential oil (OEO). The light green colored oil obtained (0.86% yield) was dried over anhydrous sodium sulfate and stored under a nitrogen atmosphere in sealed vials at −18°C until use. The chemical composition of OEO was analyzed by the GC–MS technique using a Hewlett–Packard gas chromatograph (Model 6890) coupled with a quadrupole mass spectrometer (Model HP 5973) and a Perkin Elmer Elite-5MS capillary column (5% phenylmethylsiloxane; length 30m×inner diameter 0.25mm×film thickness 0.25μm). The injector, interphase, ion source and selective mass detector temperatures were maintained at 280°C, 230°C and 150°C, respectively. Helium (He) was used as carrier gas at a flow rate of 1.0ml/min. The oven temperature was programmed as follows: 60°C for 1min, then increased to 185°C (rate 1.5°C/min) and held for 1min, and increased from 185 to 275°C (rate 9°C/min) and held for 2min. The components were identified and compared on the basis of the retention index and mass spectra. The computer matching was done with the National Institute of Standards Technology (NIST 3.0) libraries provided with the computer controlling GC–MS systems. The retention indexes were calculated using a homologous series of n-alkanes C8–C18<a class="elsevierStyleCrossRef" href="#bib0190">13</a>.Lactic starter cultureFive lactic acid bacteria (LAB) strains, Streptococcus thermophilus CRL 728 and CRL 813; Lactobacillus delbrueckii subsp. bulgaricus CRL 656 and CRL 468; and Lactococcus lactis subsp. lactis CRL 597 were obtained from the Culture Collection at the Centro de Referencia para Lactobacilos (CERELA, Tucumán, Argentina). The strains grown in LAPTg broth (g/l: 15, peptone; 10, tryptone; 10, glucose; 10, yeast extract; 1, Tween 80) were used to inoculate (1% v/v) reconstituted skim milk (RSM, 10% w/v) as single or mixed cultures. Single milk cultures were incubated at 40°C for thermophilic (lactobacilli and streptococci), and at 30°C (lactococci). The mixed strain starter culture was formulated as follows: CRL 728 (0.12% v/v), CRL 813 (0.12% v/v), CRL 656 (0.12% v/v), CRL 468 (0.12% v/v) and CRL 597 (0.52% v/v). All the culture had final counts of 8logUFC/ml. OEO was added to the milk cultures at different concentrations (50, 100, 150 and 200μg/g) and incubated at 38°C. Milk cultures without OEO were used as control. The samples were taken at 0, 2, 4, 8, 12 and 24h to determine cell viability (pour plate dilution method in LAPTg agar), pH (Altronix-TPX1, Saen, Argentina) and titratable acidity (potentiometric method with Dornic solution using phenolphthalein as an indicator). The effect of OEO on the fermentative activity of the strains was determined by impedimetric methods. The strains were harvested, washed with potassium phosphate buffer (10mM, pH 7) and suspended in milk to appropriate dilutions for the assay. The two components of impedance (I), capacitance (C) and conductance (G) were measured using a Bactometer® model 64 (Biomerieux 69289 Marcy-l’Etoile Inc., France) that determines impedance detection time (IDT) automatically. The maximum rate of conductance change (μmax) was obtained from the conductance curves [microsiemens (μS) vs time]. This method is based on the principle that bacterial growth converts uncharged or weakly charged compounds into charged end-metabolites whose accumulation increases the conductance (G) of the medium and capacitance (C) at the electrode–medium interface<a class="elsevierStyleCrossRef" href="#bib0220">19</a>.Microbial quality of oregano leavesThe oregano leaves were suspended in saline sterile solution (NaCl 0.85% w/v) under vigorous agitation for 15min. Then, serial dilutions were made and inoculated on specific media to determine aerobic mesophilic bacteria (plate count agar medium, PCA), enterobacteria (McConkey agar) and yeast/molds (YMB medium; 0.9% yeast extract, 5.0% glucose, 0.5% triptein, 0.5% meat extract, 0.21% magnesium sulfate, 0.2% mono potassium phosphate, 0.005% diastase, 0.005% thiamine, 0.0026% bromocresol green sodium salt, 1.5% agar). The plates were incubated at 37°C for 48h (McConkey agar plates) and at 30°C for 4 days (PCA and YMB agar). The results were expressed as logCFU/g leaves.Manufacture of prototype cheesesCow milk obtained from dairy producers of Tucumán, Argentina was analyzed with an automated equipment (Ekomilk, Milkania KAM98-2A) to determine total protein, milk solids, fat, adulteration (added water), freezing point and density. The acidity of the raw milk was determined by measuring pH (pHmeter) and the titratable acidity expressed as Dornic Grade (1°D represents 0.01g lactic acid in 100ml of milk). Pasteurization was carried out at 63–65°C during 30min; the pasteurized milk was rapidly cooled down to 38°C (manufacturing temperature) and supplemented with calcium chloride (0.2g/l CaCl2) and different concentrations of OEO (50, 100, 150 and 200mg/kg of pressed curd) dissolved in 5ml of ethanol. The mixed strain starter culture was formulated as follows: CRL 728 (0.12% v/v), CRL 813 (0.12% v/v), CRL 656 (0.12% v/v), CRL 468 (0.12% v/v) and CRL 597 (0.52% v/v). All the culture had final counts of 8logUFC/ml. This mixed strain starter was incubated at 38°C for 16h to reach pH 5.2. Afterwards, the pasteurized milk was inoculated with this active starter culture (1.0% v/v) and incubated at manufacturing temperature for approximately 40–60min in order to increase the acidity in 5°D. When the acidity condition was reached, rennet was added (1.0ml/l of rennet per liter of milk) and the temperature was maintained at 38°C for 40–60min until milk coagulation. Then, the curd was cut into small cubes and the temperature was raised up to 45°C (cooking process) to help curd draining. The remaining whey was discarded, the curd pressed, mixed and kneaded. Finally, the aromatized curd was packed in perforated molds under pressure for 24h. The salting process was carried out with brine (18.8% w/v salt; pH 5.2, 6°D and 1.15g/ml density) supplemented with CaCl2 (6g/l). Control groups were made with ethanol or with oregano leaves (10g/kg cheese, according to artisanal manufacturing data). Cheeses were ripened at 12°C at 75% humidity for 30 days.Microbiological control during cheese ripeningThe slices were obtained at different ripening times: 5, 15 and 30 days. Portions of 10g of cheese were handled under sterilized conditions and homogenized with 90ml of physiological saline sterile solution (NaCl 0.85%, w/v) in a Stomacher Blender 400 (SEWARD). LAB were counted on LAPTg agar medium, aerobic mesophilic bacteria on PCA, enterobacteria on McConkey Agar and yeast/molds on YMB medium. LAPTg and McConkey agar plates were incubated at 37°C for 48h, mean while, PCA and YMB agar at 30°C for 4 days.Sensory analysisTo evaluate consumer acceptance based on inner and outer appearance, flavor, and texture among the following types of cheese: 1) with different concentrations of OEO (from 50 to 200μg/g); 2) with oregano leaves (10g/kg cheese); 3) without OEO or leaves as a control cheese, the panel used a qualitative 5-point hedonic scale: 1 “very good”, 2 “good”, 3 “indifferent”, 4 “dislike slightly”, 5 “dislike very much”<a class="elsevierStyleCrossRefs" href="#bib0215">18,25</a>. Previously, all panelists were trained (from INTI Lácteos-Rafaela-Argentina) to carry out a descriptive analysis and were involved in developing the descriptive vocabulary for the cheeses. The cheeses were cut into several dices of 2.0cm and were carefully placed in plates sealed with plastic film and held at room temperature (24°C). Each participant received five cheese samples and two additional samples belonging to a control without OEO and with oregano leaves, to compare the organoleptic properties. Between samples, panelists rinsed their mouth with mineral water. With the results obtained, the acceptance rate of each treatment was determined as the ratio of the total score and the maximum attainable score in accordance with the following equation: Acceptance rate (%)=(Sample score/number of judges×5)×100.Subsequently to the consumer acceptance test, they proceeded to the evaluation of the sensory attributes (taste, flavor, odor, eyes, color, crust/surface) of the following cheeses: (i) with OEO (200μg/g); (ii) with oregano leaves (10g/kg cheese); (iii) without OEO or leaves as a control cheese. The practice methodology was similar to that of the consumer acceptance test described previously, but using a 5-point intensity scale ranging from less intense to more intense for most of the attributes.Data analysisData corresponded to at least three independent assays and are reported as mean values with standard deviation. The analysis of variance (ANOVA) and LSD Fisher post tests were performed using the InfoStat 2008p software. All statistical analyses were performed at a significance level of p≤0.05.Results and discussionOEO isolation and identificationAerial parts (leaves, stems and inflorescences) of an oregano plant were harvested from Andalgalá, Catamarca, NOA. The parts allowed to identify the species as Origanum vulgare L. var hirtum (Lamiaceae) based on the comparison with different samples of Origanum spp. housed at the Institute Miguel Lillo Herbarium. Plant samples were hydrodistilled for obtaining OEO and the chemical composition was analyzed by GC–MS/FID. Only those compounds present in amounts higher than 0.5% are listed in <a class="elsevierStyleCrossRef" href="#tbl0005">Table 1</a>. The species O. vulgare L. ssp. hirtum presented high amounts of γ-terpinene (15.1%), terpinen-4-ol (15.5%) and thymol (13.0%). Recently, Asensio et al.<a class="elsevierStyleCrossRef" href="#bib0145">4</a> reported the chemical profile of Argentinean OEO, where trans-sabinene hydrate (17.9–28.12%) and thymol (12.1–18.6%) were the most relevant terpenes. Dambolena et al.<a class="elsevierStyleCrossRef" href="#bib0165">8</a> also reported that the main components of OEO were the monoterpenes trans-sabinene hydrate and thymol, with lower amounts of terpinene, limonene, cis-hydrate sabinene, terpinen-4-ol, and carvacrol. These compounds were found in different oregano species such as O. vulgare L. var hirtum (Greece), O. vulgare (Ireland); O. floribundum (Italy), O. compactum (Morocco) and O. scambrum (Greece) but with some exceptions in O. vulgare var vulgare (Turkey) and O. microphyllum (Greece), where the chemical profile was totally different<a class="elsevierStyleCrossRefs" href="#bib0135">2,12,14–16</a>.<elsevierMultimedia ident="tbl0005"></elsevierMultimedia>Effects of OEO on the lactic starter cultureThe quality of lactic starter cultures is defined by the concept of biological activity, which includes cell viability and physiological state, and as the ability to acidify a certain medium<a class="elsevierStyleCrossRefs" href="#bib0180">11,20</a>. These properties of lactic starter cultures could be affected by food additives. Due to the fact that the OEO had been generally used as antimicrobial agent with good results in food technology, the effect thereof on lactic starter cultures was evaluated. The presence of OEO did not affect the growth and acidifying activity of LAB in milk (data not shown). S. thermophilus CRL 728 and CRL 813 in the presence of OEO at 200μg/g (highest concentration evaluated) exhibited similar growth (8.0–8.2logCFU/ml at 24h) and acidifying activity (5.7–5.4°D/h) with respect to the control without OEO. Both strains presented a lag phase of 4h, indicating no adverse effects before their activation. Likewise, the OEO did not affect the growth or acidifying activity of L. lactis CRL 597 (9.1–8.8logCFU/ml, 3.4–4.4°D/h), L. bulgaricus CRL 656 (8.5–8.3logCFU/ml, 11.87°D/h) and CRL 468 (8.1–8.5logCFU/ml, 6.8°D/h) as well as the mixed-strains starter culture (9.4–9.2logCFU/ml, 5.7–5.4°D/h).In addition, the effect of OEO on the fermentative activity of cultures was also determined by impedimetric methods. The impedance detection time (IDT) and maximum rate of change of conductance (VMCC) for the starter culture in the presence of OEO extracted from O. vulgare L. var hirtum at a concentration of 200μg/g is shown in <a class="elsevierStyleCrossRef" href="#tbl0010">Table 2</a>. The minimum and maximum values of IDT were obtained by S. thermophilus CRL 813 (3.3h) and L. lactis CRL 597 (6.5h), respectively, while L. bulgaricus CRL 468 and CRL 656 had similar IDT (4.9–5.1h). With respect to VMCC values, the strains with high values of IDT showed lower values of VMCC, i.e., L. lactis CRL 597. The mixed strain starter culture had lower IDT value (3.5h) and high VMCC value (148.05μS/h), displaying a good fermentative activity. The results observed for culture media supplemented with OEO were similar to control media (without OEO), which corroborates data obtained previously (growth and acidifying activity). Based on these results, OEO could be used in cheese manufacture without significantly altering the lactic starter.<elsevierMultimedia ident="tbl0010"></elsevierMultimedia>Cheese manufactureDuring cheese manufacture, no significant differences (p≥0.05) in acidification (from 18–20 to 60–65°D) and viability (an increase from 2.0 to 2.5 log units) of the LAB strains in the different cheeses (with and without OEO) were observed. The clotting and cutting times were 40 and 60min, respectively, for all types of cheese. Elaborated cheeses were ripened during 30 days and were subjected to microbiology and sensoryl analysis. The consumer acceptance test was conducted by hedonic evaluation of the cheese samples. The best score was reached by the cheese elaborated with 200μg/g of OEO or with oregano leaves (58 and 65% of acceptance, respectively) while cheese control without additives obtained a lower score (35%). The panelists did not detect any differences between cheeses elaborated with OEO until a concentration of 150μg/g and the cheese control (without OEO). The relationship between the consumer acceptability of the cheeses flavored with oregano leaves or OEO and their descriptive sensory attributes was not investigated previously by other authors<a class="elsevierStyleCrossRefs" href="#bib0160">7,17</a>. The consumer acceptance of cheddar cheese is dependent on many factors such as odor and flavor, and rubbery and grainy texture.The consumer acceptance test was followed by the analysis of the sensory attributes (taste, flavor, odor, eyes, color, crust/surface) of cheeses with OEO (200μg/g), with oregano leaves or without additives (control). Spider web diagrams of the mean scores of the sensory attributes of cheese are depicted in <a class="elsevierStyleCrossRef" href="#fig0005">Figure 1</a>. The sensory characteristics of the cheese with 200μg/g OEO were similar (p≥0.05) to those of the aromatized cheese with oregano leaves while cheese control without additives obtained a lower score. Both the odor (4 points) and flavor (4 points) of cheese containing oregano leaves or OEO were considered quite higher than in the indifferent valuation (punctuation of 3.0). Moreover, the three cheeses evaluated did not show any significant differences (p≥0.05) in bitter or sweet taste, eyes and crust/surface.<elsevierMultimedia ident="fig0005"></elsevierMultimedia>The microbiological characteristics of artisanal cheese without additives (A), elaborated with oregano leaves (B) or 200μg/g of oregano essential oil (C) are shown in <a class="elsevierStyleCrossRef" href="#tbl0015">Table 3</a>. Furthermore, it was possible to observe the evolution of microbial growth throughout the period of maturation. LAB counts were similar (8.1–8.6logCFU/g) during the maturation of the different cheeses. Enterobacterial growth (2logCFU/g cheese) was detected in the control cheeses at 15 days of maturation and was not detected in the cheese with OEO. In all samples, the number of total aerobic mesophilic bacteria slightly increased (1–1.5logCFU/g). The level of LAB was constant throughout the maturation period. Increases in microbial counts up to five logarithmic cycles have been reported for semi-hard cheeses<a class="elsevierStyleCrossRef" href="#bib0240">23</a>.<elsevierMultimedia ident="tbl0015"></elsevierMultimedia>The initial yeast and mold counts were low in all cheeses (≤1logCFU/g cheese), remaining throughout maturation. On the contrary, the flavored cheese with oregano leaves had a significantly higher initial count (2logCFU/g cheese) and increased to a maximum of 4.6logCFU/g cheese after 30 days of maturation. Therefore, during the ripening process visible mold growth (4 days) was observed on the crust surface of the cheese elaborated with oregano leaves. The high initial value of molds/yeasts in this cheese may be attributed to contamination caused by the native flora of oregano leaves named phyllosphere (the leaf surface as a habitat). Thus, a microbiological study on oregano leaves was carried out. The microbiological analysis of oregano leaves showed a significant number of microorganisms: 3.61 and 3.65logCFU/g leaves of aerobic mesophilic bacteria and mold/yeast, respectively. Enterobacteria or LAB were not detected in oregano leaves.Some authors reported that native herbs have antimicrobial activity<a class="elsevierStyleCrossRefs" href="#bib0130">1,9</a>. The microbiological analysis of cheese samples suggests that the OEO was able to suppress the growth of either spoilage bacteria or molds/yeasts during ripening. This was confirmed by the comparison of microbial counts between control and flavored cheeses containing OEO. Asensio et al.<a class="elsevierStyleCrossRef" href="#bib0150">5</a> showed that the essential oil obtained from four oregano-types from Argentina have significant inhibitory effects against yeast. Furthermore, other studies have shown a strong bactericidal effect (total elimination of the microbial initial inoculum) of Oreganum vulgare extracts<a class="elsevierStyleCrossRef" href="#bib0230">21</a> due to the functional compounds of OEO that play an important role for anti-microbial activity<a class="elsevierStyleCrossRef" href="#bib0235">22</a>. On the other hand, phenolic components are capable of disrupting the microbial membrane, penetrating inside the cell, where they interact with cellular metabolic mechanisms, exerting the antimicrobial activity. Several studies have shown an association between the chemical composition and the anti-yeast activity of essential oils<a class="elsevierStyleCrossRef" href="#bib0245">24</a>. The essential oil O. vulgare L. var. hirtum evaluated in this work was rich in phenolic compounds such as thymol and carvacrol and other monoterpenes such as α-terpinene and γ-terpinene, which could be responsible for its antimicrobial activity.This study showed that the essential oil of Origanum vulgare L. var. hirtum from Andalgalá, Argentina have similar chemical compounds to those of other oregano types. The addition of OEO in cheese elaboration protected the cheeses from the growth of spoilage organisms but did not affect the viability of the LAB starter culture necessary to carry out the ripening process. Furthermore, the OEO gives to the cheese a similar taste to that of the cheese aromatized with oregano leaves. The use of OEO (200μg/g) and the LAB starter culture allows the manufacture of a cheese with optimal sensory and microbial characteristics, and prevents contamination by the native flora of oregano leaves (a typical problem of artisanal cheese).Ethical responsibilitiesProtection of human and animal subjectsThe authors declare that no experiments were performed on humans or animals for this study.Confidentiality of dataThe authors declare that no patient data appear in this article.Right to privacy and informed consentThe authors declare that no patient data appear in this article.Conflicts of interestThe authors declare that they have no conflicts of interest." "textoCompletoSecciones" => array:1 [ "secciones" => array:11 [ 0 => array:3 [ "identificador" => "xres736633" "titulo" => "Abstract" "secciones" => array:1 [ 0 => array:1 [ "identificador" => "abst0005" ] ] ] 1 => array:2 [ "identificador" => "xpalclavsec740659" "titulo" => "Keywords" ] 2 => array:3 [ "identificador" => "xres736632" "titulo" => "Resumen" "secciones" => array:1 [ 0 => array:1 [ "identificador" => "abst0010" ] ] ] 3 => array:2 [ "identificador" => "xpalclavsec740660" "titulo" => "Palabras clave" ] 4 => array:2 [ "identificador" => "sec0005" "titulo" => "Introduction" ] 5 => array:3 [ "identificador" => "sec0010" "titulo" => "Materials and methods" "secciones" => array:8 [ 0 => array:2 [ "identificador" => "sec0015" "titulo" => "Plant material" ] 1 => array:2 [ "identificador" => "sec0020" "titulo" => "Essential oil isolation and identification" ] 2 => array:2 [ "identificador" => "sec0025" "titulo" => "Lactic starter culture" ] 3 => array:2 [ "identificador" => "sec0030" "titulo" => "Microbial quality of oregano leaves" ] 4 => array:2 [ "identificador" => "sec0035" "titulo" => "Manufacture of prototype cheeses" ] 5 => array:2 [ "identificador" => "sec0040" "titulo" => "Microbiological control during cheese ripening" ] 6 => array:2 [ "identificador" => "sec0045" "titulo" => "Sensory analysis" ] 7 => array:2 [ "identificador" => "sec0050" "titulo" => "Data analysis" ] ] ] 6 => array:3 [ "identificador" => "sec0055" "titulo" => "Results and discussion" "secciones" => array:3 [ 0 => array:2 [ "identificador" => "sec0060" "titulo" => "OEO isolation and identification" ] 1 => array:2 [ "identificador" => "sec0065" "titulo" => "Effects of OEO on the lactic starter culture" ] 2 => array:2 [ "identificador" => "sec0070" "titulo" => "Cheese manufacture" ] ] ] 7 => array:3 [ "identificador" => "sec0075" "titulo" => "Ethical responsibilities" "secciones" => array:3 [ 0 => array:2 [ "identificador" => "sec0080" "titulo" => "Protection of human and animal subjects" ] 1 => array:2 [ "identificador" => "sec0085" "titulo" => "Confidentiality of data" ] 2 => array:2 [ "identificador" => "sec0090" "titulo" => "Right to privacy and informed consent" ] ] ] 8 => array:2 [ "identificador" => "sec0095" "titulo" => "Conflicts of interest" ] 9 => array:2 [ "identificador" => "xack244816" "titulo" => "Acknowledgments" ] 10 => array:1 [ "titulo" => "References" ] ] ] "pdfFichero" => "main.pdf" "tienePdf" => true "fechaRecibido" => "2015-08-24" "fechaAceptado" => "2016-04-08" "PalabrasClave" => array:2 [ "en" => array:1 [ 0 => array:4 [ "clase" => "keyword" "titulo" => "Keywords" "identificador" => "xpalclavsec740659" "palabras" => array:3 [ 0 => "Lactic acid bacteria" 1 => "Oregano" 2 => "Cheese" ] ] ] "es" => array:1 [ 0 => array:4 [ "clase" => "keyword" "titulo" => "Palabras clave" "identificador" => "xpalclavsec740660" "palabras" => array:3 [ 0 => "Bacterias lácticas" 1 => "Orégano" 2 => "Queso" ] ] ] ] "tieneResumen" => true "resumen" => array:2 [ "en" => array:2 [ "titulo" => "Abstract" "resumen" => "The aim of this work is to study the oregano essential oil (OEO) composition from Northwestern Argentinean regions and to evaluate its effect on the lactic starter cultures. The oregano used, Origanum vulgare var hirtum, was obtained from Andalgalá, Catamarca. The essential oil presented high amounts of α-terpinene (10%), γ-terpinene (15.1%), terpinen-4-ol (15.5%) and thymol (13.0%) as the main components. No negative effect on growth or metabolic activity of lactic acid bacteria Streptococcus thermophilus CRL 728 and CRL 813, Lactobacillus delbrueckii subsp. bulgaricus CRL 656 and CRL 468, and Lactococcus lactis subsp. lactis CRL 597 up to the maximum concentration (200μg/g) assayed was observed. No differences in the organoleptic characteristics of semi-hard cheeses flavored with oregano essential oil (200μg/g) and homemade cheeses flavored with oregano leaves were found. With respect to the microbiological quality of the products, neither enterobacteria nor mold and yeast were detected during ripening in essential-oil flavored cheese compared to control cheese (enterobacteria 2×103UFC/g) and cheese flavored with oregano leaves (mold/yeast 4×104CFU/g). Our results showed that the use of oregano essential oil and lactic starter culture considerably improved cheese quality." ] "es" => array:2 [ "titulo" => "Resumen" "resumen" => "El objetivo de este trabajo fue estudiar la composición del aceite esencial de orégano recolectado en el noroeste argentino y evaluar su efecto sobre algunos fermentos lácticos. El orégano recolectado correspondió a la especie Origanum vulgare var. hirtum proveniente de Andalgalá, Catamarca. En su aceite esencial (obtenido por arrastre con vapor de agua) se detectó principalmente α-terpineno (10%), γ-terpineno (15,1%), terpinen-4-ol (15,5%) y timol (13,0%). El aceite esencial no tuvo efecto inhibitorio (máxima concentración ensayada 200μg/g) sobre el crecimiento ni sobre la actividad metabólica de Streptococcus thermophilus CRL 728 y CRL 813, de Lactobacillus delbrueckii subsp. bulgaricus CRL 656 y CRL 468, y de Lactococcus lactis subsp. lactis CRL 597. No se observaron diferencias en las características organolépticas de quesos semiduros aromatizados con el aceite esencial (200μg/g) comparados con quesos artesanales aromatizados con hojas de orégano. Respecto de la calidad microbiológica de los productos, no se detectaron enterobacterias ni hongos o levaduras durante la maduración en los quesos aromatizados con el aceite esencial de orégano comparados con los quesos control, que presentaron desarrollo de enterobacterias (2×103UFC/g), y con los quesos elaborados con hojas de orégano, en los que hubo desarrollo de hongos/levaduras (4×104CFU/g). Los resultados obtenidos demostraron que el uso del aceite esencial de orégano y del fermento láctico incrementó la calidad general de los quesos artesanales." ] ] "multimedia" => array:4 [ 0 => array:7 [ "identificador" => "fig0005" "etiqueta" => "Figure 1" "tipo" => "MULTIMEDIAFIGURA" "mostrarFloat" => true "mostrarDisplay" => false "figura" => array:1 [ 0 => array:4 [ "imagen" => "gr1.jpeg" "Alto" => 1343 "Ancho" => 1566 "Tamanyo" => 144391 ] ] "descripcion" => array:1 [ "en" => "Sensorial analysis of aromatized cheese." ] ] 1 => array:8 [ "identificador" => "tbl0005" "etiqueta" => "Table 1" "tipo" => "MULTIMEDIATABLA" "mostrarFloat" => true "mostrarDisplay" => false "detalles" => array:1 [ 0 => array:3 [ "identificador" => "at1" "detalle" => "Table " "rol" => "short" ] ] "tabla" => array:2 [ "leyenda" => "KI: Kovacs index. Estimated from an analogous Alkanes series (C9–C18)." "tablatextoimagen" => array:1 [ 0 => array:2 [ "tabla" => array:1 [ 0 => """ <table border="0" frame="\n \t\t\t\t\tvoid\n \t\t\t\t" class=""><thead title="thead"><tr title="table-row"><th class="td" title="table-head " align="left" valign="top" scope="col" style="border-bottom: 2px solid black">Compounds \t\t\t\t\t\t\n \t\t\t\t</th><th class="td" title="table-head " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">Concentration (%) \t\t\t\t\t\t\n \t\t\t\t</th><th class="td" title="table-head " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">KI \t\t\t\t\t\t\n \t\t\t\t</th><th class="td" title="table-head " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">Identification \t\t\t\t\t\t\n \t\t\t\t</th></tr></thead><tbody title="tbody"><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">α-thujene \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">1.1 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">922 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">MS, RI, co-GC \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">α-pinene \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">0.5 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">929 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">MS, RI, co-GC \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Sabinene \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">3.3 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">969 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">MS, RI, co-GC \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">β-pinene \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">0.3 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">973 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">MS, RI, co-GC \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Myrcene \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">1.3 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">986 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">MS, RI, co-GC \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">α-phellandrene \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">1.6 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">1005 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">MS, RI, co-GC \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">α-terpinene \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">10.0 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">1016 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">MS, RI, co-GC \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">p-cymene \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">2.8 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">1022 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">MS, RI, co-GC \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">β-phellandrene \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">4.5 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">1028 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">MS, RI, co-GC \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">trans-β-ocimene \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">0.3 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">1031 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">MS, RI, co-GC \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">γ-terpinene \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">15.1 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">1058 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">MS, RI, co-GC \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">cis-sabinenehydrate \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">1.6 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">1067 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">MS, RI, co-GC \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">α-terpinolene \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">3.5 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">1083 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">MS, RI, co-GC \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">trans-sabinenehydrate \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">6.0 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">1103 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">MS, RI, co-GC \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">trans-p-mentha-2-en1-ol \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">1.3 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">1114 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">MS, RI \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">cis-p-mentha-2-en-1-ol \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">0.8 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">1138 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">MS, RI \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Terpinen-4-ol \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">15.5 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">1179 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">MS, RI, co-GC \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">α-terpineol \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">3.4 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">1192 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">MS, RI, co-GC \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">trans-piperitol \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">0.3 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">1207 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">MS, RI \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Thymol methylether \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">0.2 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">1223 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">MS, RI \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Carvacrol methylether \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">1.5 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">1233 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">MS, RI \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Linalylacetate \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">3.1 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">1246 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">MS, RI \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Thymol \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">13.0 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">1295 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">MS, RI. co-GC \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Carvacrol \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">3.7 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">1301 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">MS, RI, co-GC \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">trans-caryophyllene \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">2.3 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">1407 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">MS, RI, co-GC \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Biciclogermacrene \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">0.8 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">1483 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">MS, RI, co-GC \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">spathulenol \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">0.5 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">1562 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">MS, RI, co-GC \t\t\t\t\t\t\n \t\t\t\t</td></tr></tbody></table> """ ] "imagenFichero" => array:1 [ 0 => "xTab1216073.png" ] ] ] ] "descripcion" => array:1 [ "en" => "Chemical composition of essential oil extracted from Oreganum vulgare L. var hirtum analyzed by GC–MS" ] ] 2 => array:8 [ "identificador" => "tbl0010" "etiqueta" => "Table 2" "tipo" => "MULTIMEDIATABLA" "mostrarFloat" => true "mostrarDisplay" => false "detalles" => array:1 [ 0 => array:3 [ "identificador" => "at2" "detalle" => "Table " "rol" => "short" ] ] "tabla" => array:2 [ "tablatextoimagen" => array:1 [ 0 => array:2 [ "tabla" => array:1 [ 0 => """ <table border="0" frame="\n \t\t\t\t\tvoid\n \t\t\t\t" class=""><thead title="thead"><tr title="table-row"><th class="td-with-role" title="table-head ; entry_with_role_rowhead " align="left" valign="top" scope="col">Strains \t\t\t\t\t\t\n \t\t\t\t</th><th class="td" title="table-head " colspan="2" align="center" valign="top" scope="col" style="border-bottom: 2px solid black">IDT (h)</th><th class="td" title="table-head " colspan="2" align="center" valign="top" scope="col" style="border-bottom: 2px solid black">VMCC (μS/h)</th></tr><tr title="table-row"><th class="td" title="table-head " align="" valign="top" scope="col" style="border-bottom: 2px solid black"> \t\t\t\t\t\t\n \t\t\t\t</th><th class="td" title="table-head " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">Control<a class="elsevierStyleCrossRef" href="#tblfn0005">a</a> \t\t\t\t\t\t\n \t\t\t\t</th><th class="td" title="table-head " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">With OEO \t\t\t\t\t\t\n \t\t\t\t</th><th class="td" title="table-head " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">Control \t\t\t\t\t\t\n \t\t\t\t</th><th class="td" title="table-head " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">With OEO \t\t\t\t\t\t\n \t\t\t\t</th></tr></thead><tbody title="tbody"><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">CRL 813 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">3.3±0.4<a class="elsevierStyleCrossRef" href="#tblfn0010">b</a> \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">3.1±0.1 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">93.1±3.5 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">91.8±4.1 \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">CRL 728 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">4.2±0.1 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">4.3±0.2 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">102.5±2.6 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">103.3±3.1 \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">CRL 468 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">5.1±0.7 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">5.2±0.2 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">108.3±3.0 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">105.8±3.2 \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">CRL 656 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">4.9±0.1 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">5.0±0.9 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">101.7±1.7 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">100.0±2.2 \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">CRL 597 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">6.5±0.1 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">6.5±0.1 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">29.3±2.7 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">30.3±5.1 \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Starter \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">3.5±0.0 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">3.6±0.1 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">148.0±5.5 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">133.5±6.3 \t\t\t\t\t\t\n \t\t\t\t</td></tr></tbody></table> """ ] "imagenFichero" => array:1 [ 0 => "xTab1216074.png" ] ] ] "notaPie" => array:2 [ 0 => array:3 [ "identificador" => "tblfn0005" "etiqueta" => "a" "nota" => "Control: without OEO." ] 1 => array:3 [ "identificador" => "tblfn0010" "etiqueta" => "b" "nota" => "The results are expressed as logCFU/g cheese (mean value±standard deviation corresponds to three determinations in three cheeses)." ] ] ] "descripcion" => array:1 [ "en" => "Values of impedance detection time (IDT) y maximum rate of change of conductance (VMCC) of LAB and lactic starter in presence of oregano essential oil (200μg/g) obtained from Oreganum vulgare L. var hirtum" ] ] 3 => array:8 [ "identificador" => "tbl0015" "etiqueta" => "Table 3" "tipo" => "MULTIMEDIATABLA" "mostrarFloat" => true "mostrarDisplay" => false "detalles" => array:1 [ 0 => array:3 [ "identificador" => "at3" "detalle" => "Table " "rol" => "short" ] ] "tabla" => array:2 [ "tablatextoimagen" => array:1 [ 0 => array:2 [ "tabla" => array:1 [ 0 => """ <table border="0" frame="\n \t\t\t\t\tvoid\n \t\t\t\t" class=""><thead title="thead"><tr title="table-row"><th class="td" title="table-head " rowspan="2" align="left" valign="top" scope="col" style="border-bottom: 2px solid black">Cheese type</th><th class="td" title="table-head " rowspan="2" align="center" valign="top" scope="col" style="border-bottom: 2px solid black">Microorganisms</th><th class="td" title="table-head " colspan="4" align="center" valign="top" scope="col" style="border-bottom: 2px solid black">Microbial counts (logCFU/g)</th></tr><tr title="table-row"><th class="td-with-role" title="table-head ; entry_with_role_rowhead " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">0 days \t\t\t\t\t\t\n \t\t\t\t</th><th class="td" title="table-head " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">5 days \t\t\t\t\t\t\n \t\t\t\t</th><th class="td" title="table-head " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">15 days \t\t\t\t\t\t\n \t\t\t\t</th><th class="td" title="table-head " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">30 days \t\t\t\t\t\t\n \t\t\t\t</th></tr></thead><tbody title="tbody"><tr title="table-row"><td class="td" title="table-entry " rowspan="4" align="left" valign="top">A</td><td class="td" title="table-entry " align="left" valign="top">Aerobic mesophilic \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">7.97<a class="elsevierStyleCrossRef" href="#tblfn0015">a</a> \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">8.85 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">8.80 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">9.30 \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Enterobacteria \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top"><1.0 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">ND \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">3.00 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">3.30 \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Molds and yeast \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top"><1.0 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">ND \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">1.30 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">1.30 \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">LAB \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">8.23 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">8.73 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">8.90 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">8.42 \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td" title="table-entry " rowspan="4" align="left" valign="top">B</td><td class="td" title="table-entry " align="left" valign="top">Aerobic mesophilic \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">8.1 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">9.00 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">9.44 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">9.78 \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Enterobacteria \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top"><1.0 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">2.30 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">1 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">ND \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Molds and yeast \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top"><2.0 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">3.48 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">3.90 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">4.6 \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">LAB \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">8.15 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">8.23 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">8.35 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">8.13 \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td" title="table-entry " rowspan="4" align="left" valign="top">C</td><td class="td" title="table-entry " align="left" valign="top">Aerobic mesophilic \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">8.0 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">8.66 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">9.05 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">9 \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Enterobacteria \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top"><1.0 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">ND \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">ND \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">ND \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Molds and yeast \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top"><1.0 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">ND \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">ND \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">ND \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">LAB \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="char" valign="top">8.12 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">8.26 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">8.70 \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="table-entry " align="left" valign="top">8.60 \t\t\t\t\t\t\n \t\t\t\t</td></tr></tbody></table> """ ] "imagenFichero" => array:1 [ 0 => "xTab1216072.png" ] ] ] "notaPie" => array:1 [ 0 => array:3 [ "identificador" => "tblfn0015" "etiqueta" => "a" "nota" => "The results are expressed as mean value of three determinations in three cheeses. 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Original article

Influencia del aceite esencial de orégano en la elaboración tradicional de quesos: efecto sobre el fermento láctico

Guillermo E. Marciala, Carla L. Gereza,

Corresponding author

clugerez@cerela.org.ar
carlalucianag@hotmail.com

Corresponding author.

, Martha Nuñez de Kairuza, Victoria Coll Araozb, Carola Schuffb, Graciela Font de Valdeza,b

a Centro de Referencia para Lactobacilos (CERELA-CONICET), MINCYT-FONCYT, Tucumán, Argentina

b Facultad de Bioquímica, Química y Farmacia, Tucumán, Universidad Nacional de Tucumán (UNT), Tucumán, Argentina

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          "en" => "<p id="spar0015" class="elsevierStyleSimplePara elsevierViewall">Sensorial analysis of aromatized cheese&#46;</p>"
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    "textoCompleto" => "<span class="elsevierStyleSections"><span id="sec0005" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0025">Introduction</span><p id="par0005" class="elsevierStylePara elsevierViewall">Cheese is one of the most consumed dairy foods in the world&#46; Artisanal cheeses&#44; produced in much smaller quantities compared to commodity cheeses like cheddar and mozzarella&#44; continue to grow because of the increasing sophistication and multiculturalism of consumers&#46; An example of such homemade cheeses is the flavored cheese&#46; Nowadays&#44; various types of flavored cheeses are produced in the highland farms of the province of Tucum&#225;n in North-Western Argentina &#40;NOA&#41; by using traditional techniques and incorporating different species of native aromatic herbs&#44; mainly leaves and fruits&#46; Oregano &#40;<span class="elsevierStyleItalic">Origanum</span> spp&#46;&#44; Lamiaceae family&#41; is one of the most important commercial spices&#59; the crop covers more than 80&#37; of the country cultivation area generating export markets of 1200<span class="elsevierStyleHsp" style=""></span>tons&#47;year with values about &#36;2&#46;5 million US dollars<a class="elsevierStyleCrossRef" href="#bib0175"><span class="elsevierStyleSup">10</span></a>&#46; It is particularly used in culinary art due to its aroma&#44; which is related to the essential oil&#46; Cheeses flavored with oregano leaves are usually as semi-hard ones with short ripening periods of less than 3 months and have very good marketing potential<a class="elsevierStyleCrossRef" href="#bib0130"><span class="elsevierStyleSup">1</span></a>&#46; However&#44; these products are nowadays commercialized through informal market which plays an important role in dairy farmers&#8217; economy&#46; To reach the Protected Designation of Origin status&#44; both the fermentation process and the microbiological quality need to be controlled&#46; The main concern of this economic sector is the high microbial load in the surface of herbal leaves<a class="elsevierStyleCrossRef" href="#bib0155"><span class="elsevierStyleSup">6</span></a>&#44; which reduces the microbiology quality and shelf life of the cheeses flavored with oregano leaves&#46; Lactic starter culture and oregano essential oil could be useful to standardize the characteristics of flavored cheeses and to reduce the contaminating microflora present on the leaves&#46; However&#44; the antimicrobial properties of some essential herb oils is well known&#59; for that reason&#44; their possible effects on starter organisms need to be considered<a class="elsevierStyleCrossRefs" href="#bib0140"><span class="elsevierStyleSup">3&#44;9</span></a>&#46; Therefore&#44; the aim of this work was to study the oregano essential oil obtained from North-Western Argentina and to evaluate its potential inhibitory effect on the lactic starter culture&#46;</p></span><span id="sec0010" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0030">Materials and methods</span><span id="sec0015" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0035">Plant material</span><p id="par0010" class="elsevierStylePara elsevierViewall">Aerial parts &#40;leaves&#44; stems and inflorescences&#41; of an oregano plant were harvested from Andalgal&#225; and Catamarca in Northwestern Argentina&#46; The dry plant material was identified in the Laboratory for Plant Morphology at Miguel Lillo Institute by botanic experts&#46;</p></span><span id="sec0020" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0040">Essential oil isolation and identification</span><p id="par0015" class="elsevierStylePara elsevierViewall">Samples of leaves and flowers were hydrodistilled for 5<span class="elsevierStyleHsp" style=""></span>h in a Clevenger-type apparatus to obtain the oregano essential oil &#40;OEO&#41;&#46; The light green colored oil obtained &#40;0&#46;86&#37; yield&#41; was dried over anhydrous sodium sulfate and stored under a nitrogen atmosphere in sealed vials at &#8722;18<span class="elsevierStyleHsp" style=""></span>&#176;C until use&#46; The chemical composition of OEO was analyzed by the GC&#8211;MS technique using a Hewlett&#8211;Packard gas chromatograph &#40;Model 6890&#41; coupled with a quadrupole mass spectrometer &#40;Model HP 5973&#41; and a Perkin Elmer Elite-5MS capillary column &#40;5&#37; phenylmethylsiloxane&#59; length 30<span class="elsevierStyleHsp" style=""></span>m<span class="elsevierStyleHsp" style=""></span>&#215;<span class="elsevierStyleHsp" style=""></span>inner diameter 0&#46;25<span class="elsevierStyleHsp" style=""></span>mm<span class="elsevierStyleHsp" style=""></span>&#215;<span class="elsevierStyleHsp" style=""></span>film thickness 0&#46;25<span class="elsevierStyleHsp" style=""></span>&#956;m&#41;&#46; The injector&#44; interphase&#44; ion source and selective mass detector temperatures were maintained at 280<span class="elsevierStyleHsp" style=""></span>&#176;C&#44; 230<span class="elsevierStyleHsp" style=""></span>&#176;C and 150<span class="elsevierStyleHsp" style=""></span>&#176;C&#44; respectively&#46; Helium &#40;He&#41; was used as carrier gas at a flow rate of 1&#46;0<span class="elsevierStyleHsp" style=""></span>ml&#47;min&#46; The oven temperature was programmed as follows&#58; 60<span class="elsevierStyleHsp" style=""></span>&#176;C for 1<span class="elsevierStyleHsp" style=""></span>min&#44; then increased to 185<span class="elsevierStyleHsp" style=""></span>&#176;C &#40;rate 1&#46;5<span class="elsevierStyleHsp" style=""></span>&#176;C&#47;min&#41; and held for 1<span class="elsevierStyleHsp" style=""></span>min&#44; and increased from 185 to 275<span class="elsevierStyleHsp" style=""></span>&#176;C &#40;rate 9<span class="elsevierStyleHsp" style=""></span>&#176;C&#47;min&#41; and held for 2<span class="elsevierStyleHsp" style=""></span>min&#46; The components were identified and compared on the basis of the retention index and mass spectra&#46; The computer matching was done with the National Institute of Standards Technology &#40;NIST 3&#46;0&#41; libraries provided with the computer controlling GC&#8211;MS systems&#46; The retention indexes were calculated using a homologous series of <span class="elsevierStyleItalic">n</span>-alkanes C8&#8211;C18<a class="elsevierStyleCrossRef" href="#bib0190"><span class="elsevierStyleSup">13</span></a>&#46;</p></span><span id="sec0025" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0045">Lactic starter culture</span><p id="par0020" class="elsevierStylePara elsevierViewall">Five lactic acid bacteria &#40;LAB&#41; strains&#44; <span class="elsevierStyleItalic">Streptococcus thermophilus</span> CRL 728 and CRL 813&#59; <span class="elsevierStyleItalic">Lactobacillus delbrueckii</span> subsp&#46; <span class="elsevierStyleItalic">bulgaricus</span> CRL 656 and CRL 468&#59; and <span class="elsevierStyleItalic">Lactococcus lactis</span> subsp&#46; <span class="elsevierStyleItalic">lactis</span> CRL 597 were obtained from the Culture Collection at the Centro de Referencia para Lactobacilos &#40;CERELA&#44; Tucum&#225;n&#44; Argentina&#41;&#46; The strains grown in LAPTg broth &#40;g&#47;l&#58; 15&#44; peptone&#59; 10&#44; tryptone&#59; 10&#44; glucose&#59; 10&#44; yeast extract&#59; 1&#44; Tween 80&#41; were used to inoculate &#40;1&#37; v&#47;v&#41; reconstituted skim milk &#40;RSM&#44; 10&#37; w&#47;v&#41; as single or mixed cultures&#46; Single milk cultures were incubated at 40<span class="elsevierStyleHsp" style=""></span>&#176;C for thermophilic &#40;lactobacilli and streptococci&#41;&#44; and at 30<span class="elsevierStyleHsp" style=""></span>&#176;C &#40;lactococci&#41;&#46; The mixed strain starter culture was formulated as follows&#58; CRL 728 &#40;0&#46;12&#37; v&#47;v&#41;&#44; CRL 813 &#40;0&#46;12&#37; v&#47;v&#41;&#44; CRL 656 &#40;0&#46;12&#37; v&#47;v&#41;&#44; CRL 468 &#40;0&#46;12&#37; v&#47;v&#41; and CRL 597 &#40;0&#46;52&#37; v&#47;v&#41;&#46; All the culture had final counts of 8<span class="elsevierStyleHsp" style=""></span>log<span class="elsevierStyleHsp" style=""></span>UFC&#47;ml&#46; OEO was added to the milk cultures at different concentrations &#40;50&#44; 100&#44; 150 and 200<span class="elsevierStyleHsp" style=""></span>&#956;g&#47;g&#41; and incubated at 38<span class="elsevierStyleHsp" style=""></span>&#176;C&#46; Milk cultures without OEO were used as control&#46; The samples were taken at 0&#44; 2&#44; 4&#44; 8&#44; 12 and 24<span class="elsevierStyleHsp" style=""></span>h to determine cell viability &#40;pour plate dilution method in LAPTg agar&#41;&#44; pH &#40;Altronix-TPX1&#44; Saen&#44; Argentina&#41; and titratable acidity &#40;potentiometric method with Dornic solution using phenolphthalein as an indicator&#41;&#46; The effect of OEO on the fermentative activity of the strains was determined by impedimetric methods&#46; The strains were harvested&#44; washed with potassium phosphate buffer &#40;10<span class="elsevierStyleHsp" style=""></span>mM&#44; pH 7&#41; and suspended in milk to appropriate dilutions for the assay&#46; The two components of impedance &#40;<span class="elsevierStyleItalic">I</span>&#41;&#44; capacitance &#40;<span class="elsevierStyleItalic">C</span>&#41; and conductance &#40;<span class="elsevierStyleItalic">G</span>&#41; were measured using a Bactometer<span class="elsevierStyleSup">&#174;</span> model 64 &#40;Biomerieux 69289 Marcy-l&#8217;Etoile Inc&#46;&#44; France&#41; that determines impedance detection time &#40;IDT&#41; automatically&#46; The maximum rate of conductance change &#40;<span class="elsevierStyleItalic">&#956;</span><span class="elsevierStyleInf">max</span>&#41; was obtained from the conductance curves &#91;microsiemens &#40;&#956;S&#41; vs time&#93;&#46; This method is based on the principle that bacterial growth converts uncharged or weakly charged compounds into charged end-metabolites whose accumulation increases the conductance &#40;<span class="elsevierStyleItalic">G</span>&#41; of the medium and capacitance &#40;<span class="elsevierStyleItalic">C</span>&#41; at the electrode&#8211;medium interface<a class="elsevierStyleCrossRef" href="#bib0220"><span class="elsevierStyleSup">19</span></a>&#46;</p></span><span id="sec0030" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0050">Microbial quality of oregano leaves</span><p id="par0025" class="elsevierStylePara elsevierViewall">The oregano leaves were suspended in saline sterile solution &#40;NaCl 0&#46;85&#37; w&#47;v&#41; under vigorous agitation for 15<span class="elsevierStyleHsp" style=""></span>min&#46; Then&#44; serial dilutions were made and inoculated on specific media to determine aerobic mesophilic bacteria &#40;plate count agar medium&#44; PCA&#41;&#44; enterobacteria &#40;McConkey agar&#41; and yeast&#47;molds &#40;YMB medium&#59; 0&#46;9&#37; yeast extract&#44; 5&#46;0&#37; glucose&#44; 0&#46;5&#37; triptein&#44; 0&#46;5&#37; meat extract&#44; 0&#46;21&#37; magnesium sulfate&#44; 0&#46;2&#37; mono potassium phosphate&#44; 0&#46;005&#37; diastase&#44; 0&#46;005&#37; thiamine&#44; 0&#46;0026&#37; bromocresol green sodium salt&#44; 1&#46;5&#37; agar&#41;&#46; The plates were incubated at 37<span class="elsevierStyleHsp" style=""></span>&#176;C for 48<span class="elsevierStyleHsp" style=""></span>h &#40;McConkey agar plates&#41; and at 30<span class="elsevierStyleHsp" style=""></span>&#176;C for 4 days &#40;PCA and YMB agar&#41;&#46; The results were expressed as log<span class="elsevierStyleHsp" style=""></span>CFU&#47;g leaves&#46;</p></span><span id="sec0035" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0055">Manufacture of prototype cheeses</span><p id="par0030" class="elsevierStylePara elsevierViewall">Cow milk obtained from dairy producers of Tucum&#225;n&#44; Argentina was analyzed with an automated equipment &#40;Ekomilk&#44; Milkania KAM98-2A&#41; to determine total protein&#44; milk solids&#44; fat&#44; adulteration &#40;added water&#41;&#44; freezing point and density&#46; The acidity of the raw milk was determined by measuring pH &#40;pHmeter&#41; and the titratable acidity expressed as Dornic Grade &#40;1<span class="elsevierStyleHsp" style=""></span>&#176;D represents 0&#46;01<span class="elsevierStyleHsp" style=""></span>g lactic acid in 100<span class="elsevierStyleHsp" style=""></span>ml of milk&#41;&#46; Pasteurization was carried out at 63&#8211;65<span class="elsevierStyleHsp" style=""></span>&#176;C during 30<span class="elsevierStyleHsp" style=""></span>min&#59; the pasteurized milk was rapidly cooled down to 38<span class="elsevierStyleHsp" style=""></span>&#176;C &#40;manufacturing temperature&#41; and supplemented with calcium chloride &#40;0&#46;2<span class="elsevierStyleHsp" style=""></span>g&#47;l CaCl<span class="elsevierStyleInf">2</span>&#41; and different concentrations of OEO &#40;50&#44; 100&#44; 150 and 200<span class="elsevierStyleHsp" style=""></span>mg&#47;kg of pressed curd&#41; dissolved in 5<span class="elsevierStyleHsp" style=""></span>ml of ethanol&#46; The mixed strain starter culture was formulated as follows&#58; CRL 728 &#40;0&#46;12&#37; v&#47;v&#41;&#44; CRL 813 &#40;0&#46;12&#37; v&#47;v&#41;&#44; CRL 656 &#40;0&#46;12&#37; v&#47;v&#41;&#44; CRL 468 &#40;0&#46;12&#37; v&#47;v&#41; and CRL 597 &#40;0&#46;52&#37; v&#47;v&#41;&#46; All the culture had final counts of 8<span class="elsevierStyleHsp" style=""></span>log<span class="elsevierStyleHsp" style=""></span>UFC&#47;ml&#46; This mixed strain starter was incubated at 38<span class="elsevierStyleHsp" style=""></span>&#176;C for 16<span class="elsevierStyleHsp" style=""></span>h to reach pH 5&#46;2&#46; Afterwards&#44; the pasteurized milk was inoculated with this active starter culture &#40;1&#46;0&#37; v&#47;v&#41; and incubated at manufacturing temperature for approximately 40&#8211;60<span class="elsevierStyleHsp" style=""></span>min in order to increase the acidity in 5<span class="elsevierStyleHsp" style=""></span>&#176;D&#46; When the acidity condition was reached&#44; rennet was added &#40;1&#46;0<span class="elsevierStyleHsp" style=""></span>ml&#47;l of rennet per liter of milk&#41; and the temperature was maintained at 38<span class="elsevierStyleHsp" style=""></span>&#176;C for 40&#8211;60<span class="elsevierStyleHsp" style=""></span>min until milk coagulation&#46; Then&#44; the curd was cut into small cubes and the temperature was raised up to 45<span class="elsevierStyleHsp" style=""></span>&#176;C &#40;cooking process&#41; to help curd draining&#46; The remaining whey was discarded&#44; the curd pressed&#44; mixed and kneaded&#46; Finally&#44; the aromatized curd was packed in perforated molds under pressure for 24<span class="elsevierStyleHsp" style=""></span>h&#46; The salting process was carried out with brine &#40;18&#46;8&#37; w&#47;v salt&#59; pH 5&#46;2&#44; 6<span class="elsevierStyleHsp" style=""></span>&#176;D and 1&#46;15<span class="elsevierStyleHsp" style=""></span>g&#47;ml density&#41; supplemented with CaCl<span class="elsevierStyleInf">2</span> &#40;6<span class="elsevierStyleHsp" style=""></span>g&#47;l&#41;&#46; Control groups were made with ethanol or with oregano leaves &#40;10<span class="elsevierStyleHsp" style=""></span>g&#47;kg cheese&#44; according to artisanal manufacturing data&#41;&#46; Cheeses were ripened at 12<span class="elsevierStyleHsp" style=""></span>&#176;C at 75&#37; humidity for 30 days&#46;</p></span><span id="sec0040" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0060">Microbiological control during cheese ripening</span><p id="par0035" class="elsevierStylePara elsevierViewall">The slices were obtained at different ripening times&#58; 5&#44; 15 and 30 days&#46; Portions of 10<span class="elsevierStyleHsp" style=""></span>g of cheese were handled under sterilized conditions and homogenized with 90<span class="elsevierStyleHsp" style=""></span>ml of physiological saline sterile solution &#40;NaCl 0&#46;85&#37;&#44; w&#47;v&#41; in a Stomacher Blender 400 &#40;SEWARD&#41;&#46; LAB were counted on LAPTg agar medium&#44; aerobic mesophilic bacteria on PCA&#44; enterobacteria on McConkey Agar and yeast&#47;molds on YMB medium&#46; LAPTg and McConkey agar plates were incubated at 37<span class="elsevierStyleHsp" style=""></span>&#176;C for 48<span class="elsevierStyleHsp" style=""></span>h&#44; mean while&#44; PCA and YMB agar at 30<span class="elsevierStyleHsp" style=""></span>&#176;C for 4 days&#46;</p></span><span id="sec0045" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0065">Sensory analysis</span><p id="par0040" class="elsevierStylePara elsevierViewall">To evaluate consumer acceptance based on inner and outer appearance&#44; flavor&#44; and texture among the following types of cheese&#58; 1&#41; with different concentrations of OEO &#40;from 50 to 200<span class="elsevierStyleHsp" style=""></span>&#956;g&#47;g&#41;&#59; 2&#41; with oregano leaves &#40;10<span class="elsevierStyleHsp" style=""></span>g&#47;kg cheese&#41;&#59; 3&#41; without OEO or leaves as a control cheese&#44; the panel used a qualitative 5-point hedonic scale&#58; 1 &#8220;very good&#8221;&#44; 2 &#8220;good&#8221;&#44; 3 &#8220;indifferent&#8221;&#44; 4 &#8220;dislike slightly&#8221;&#44; 5 &#8220;dislike very much&#8221;<a class="elsevierStyleCrossRefs" href="#bib0215"><span class="elsevierStyleSup">18&#44;25</span></a>&#46; Previously&#44; all panelists were trained &#40;from INTI L&#225;cteos-Rafaela-Argentina&#41; to carry out a descriptive analysis and were involved in developing the descriptive vocabulary for the cheeses&#46; The cheeses were cut into several dices of 2&#46;0<span class="elsevierStyleHsp" style=""></span>cm and were carefully placed in plates sealed with plastic film and held at room temperature &#40;24<span class="elsevierStyleHsp" style=""></span>&#176;C&#41;&#46; Each participant received five cheese samples and two additional samples belonging to a control without OEO and with oregano leaves&#44; to compare the organoleptic properties&#46; Between samples&#44; panelists rinsed their mouth with mineral water&#46; With the results obtained&#44; the acceptance rate of each treatment was determined as the ratio of the total score and the maximum attainable score in accordance with the following equation&#58; Acceptance rate &#40;&#37;&#41;<span class="elsevierStyleHsp" style=""></span>&#61;<span class="elsevierStyleHsp" style=""></span>&#40;Sample score&#47;number of judges<span class="elsevierStyleHsp" style=""></span>&#215;<span class="elsevierStyleHsp" style=""></span>5&#41;<span class="elsevierStyleHsp" style=""></span>&#215;<span class="elsevierStyleHsp" style=""></span>100&#46;</p><p id="par0045" class="elsevierStylePara elsevierViewall">Subsequently to the consumer acceptance test&#44; they proceeded to the evaluation of the sensory attributes &#40;taste&#44; flavor&#44; odor&#44; eyes&#44; color&#44; crust&#47;surface&#41; of the following cheeses&#58; &#40;i&#41; with OEO &#40;200<span class="elsevierStyleHsp" style=""></span>&#956;g&#47;g&#41;&#59; &#40;ii&#41; with oregano leaves &#40;10<span class="elsevierStyleHsp" style=""></span>g&#47;kg cheese&#41;&#59; &#40;iii&#41; without OEO or leaves as a control cheese&#46; The practice methodology was similar to that of the consumer acceptance test described previously&#44; but using a 5-point intensity scale ranging from less intense to more intense for most of the attributes&#46;</p></span><span id="sec0050" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0070">Data analysis</span><p id="par0050" class="elsevierStylePara elsevierViewall">Data corresponded to at least three independent assays and are reported as mean values with standard deviation&#46; The analysis of variance &#40;ANOVA&#41; and LSD Fisher post tests were performed using the InfoStat 2008p software&#46; All statistical analyses were performed at a significance level of <span class="elsevierStyleItalic">p</span><span class="elsevierStyleHsp" style=""></span>&#8804;<span class="elsevierStyleHsp" style=""></span>0&#46;05&#46;</p></span></span><span id="sec0055" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0075">Results and discussion</span><span id="sec0060" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0080">OEO isolation and identification</span><p id="par0055" class="elsevierStylePara elsevierViewall">Aerial parts &#40;leaves&#44; stems and inflorescences&#41; of an oregano plant were harvested from Andalgal&#225;&#44; Catamarca&#44; NOA&#46; The parts allowed to identify the species as <span class="elsevierStyleItalic">Origanum vulgare</span> L&#46; var <span class="elsevierStyleItalic">hirtum</span> &#40;Lamiaceae&#41; based on the comparison with different samples of <span class="elsevierStyleItalic">Origanum</span> spp&#46; housed at the Institute Miguel Lillo Herbarium&#46; Plant samples were hydrodistilled for obtaining OEO and the chemical composition was analyzed by GC&#8211;MS&#47;FID&#46; Only those compounds present in amounts higher than 0&#46;5&#37; are listed in <a class="elsevierStyleCrossRef" href="#tbl0005">Table 1</a>&#46; The species <span class="elsevierStyleItalic">O&#46; vulgare</span> L&#46; ssp&#46; <span class="elsevierStyleItalic">hirtum</span> presented high amounts of &#947;-terpinene &#40;15&#46;1&#37;&#41;&#44; terpinen-4-ol &#40;15&#46;5&#37;&#41; and thymol &#40;13&#46;0&#37;&#41;&#46; Recently&#44; Asensio et al&#46;<a class="elsevierStyleCrossRef" href="#bib0145"><span class="elsevierStyleSup">4</span></a> reported the chemical profile of Argentinean OEO&#44; where <span class="elsevierStyleItalic">trans</span>-sabinene hydrate &#40;17&#46;9&#8211;28&#46;12&#37;&#41; and thymol &#40;12&#46;1&#8211;18&#46;6&#37;&#41; were the most relevant terpenes&#46; Dambolena et al&#46;<a class="elsevierStyleCrossRef" href="#bib0165"><span class="elsevierStyleSup">8</span></a> also reported that the main components of OEO were the monoterpenes <span class="elsevierStyleItalic">trans</span>-sabinene hydrate and thymol&#44; with lower amounts of terpinene&#44; limonene&#44; cis-hydrate sabinene&#44; terpinen-4-ol&#44; and carvacrol&#46; These compounds were found in different oregano species such as <span class="elsevierStyleItalic">O&#46; vulgare</span> L&#46; var <span class="elsevierStyleItalic">hirtum</span> &#40;Greece&#41;&#44; <span class="elsevierStyleItalic">O&#46; vulgare</span> &#40;Ireland&#41;&#59; <span class="elsevierStyleItalic">O&#46; floribundum</span> &#40;Italy&#41;&#44; <span class="elsevierStyleItalic">O&#46; compactum</span> &#40;Morocco&#41; and <span class="elsevierStyleItalic">O&#46; scambrum</span> &#40;Greece&#41; but with some exceptions in <span class="elsevierStyleItalic">O&#46; vulgare</span> var <span class="elsevierStyleItalic">vulgare</span> &#40;Turkey&#41; and <span class="elsevierStyleItalic">O&#46; microphyllum</span> &#40;Greece&#41;&#44; where the chemical profile was totally different<a class="elsevierStyleCrossRefs" href="#bib0135"><span class="elsevierStyleSup">2&#44;12&#44;14&#8211;16</span></a>&#46;</p><elsevierMultimedia ident="tbl0005"></elsevierMultimedia></span><span id="sec0065" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0085">Effects of OEO on the lactic starter culture</span><p id="par0060" class="elsevierStylePara elsevierViewall">The quality of lactic starter cultures is defined by the concept of biological activity&#44; which includes cell viability and physiological state&#44; and as the ability to acidify a certain medium<a class="elsevierStyleCrossRefs" href="#bib0180"><span class="elsevierStyleSup">11&#44;20</span></a>&#46; These properties of lactic starter cultures could be affected by food additives&#46; Due to the fact that the OEO had been generally used as antimicrobial agent with good results in food technology&#44; the effect thereof on lactic starter cultures was evaluated&#46; The presence of OEO did not affect the growth and acidifying activity of LAB in milk &#40;data not shown&#41;&#46; <span class="elsevierStyleItalic">S&#46; thermophilus</span> CRL 728 and CRL 813 in the presence of OEO at 200<span class="elsevierStyleHsp" style=""></span>&#956;g&#47;g &#40;highest concentration evaluated&#41; exhibited similar growth &#40;8&#46;0&#8211;8&#46;2<span class="elsevierStyleHsp" style=""></span>log<span class="elsevierStyleHsp" style=""></span>CFU&#47;ml at 24<span class="elsevierStyleHsp" style=""></span>h&#41; and acidifying activity &#40;5&#46;7&#8211;5&#46;4<span class="elsevierStyleHsp" style=""></span>&#176;D&#47;h&#41; with respect to the control without OEO&#46; Both strains presented a <span class="elsevierStyleItalic">lag</span> phase of 4<span class="elsevierStyleHsp" style=""></span>h&#44; indicating no adverse effects before their activation&#46; Likewise&#44; the OEO did not affect the growth or acidifying activity of <span class="elsevierStyleItalic">L&#46; lactis</span> CRL 597 &#40;9&#46;1&#8211;8&#46;8<span class="elsevierStyleHsp" style=""></span>log<span class="elsevierStyleHsp" style=""></span>CFU&#47;ml&#44; 3&#46;4&#8211;4&#46;4<span class="elsevierStyleHsp" style=""></span>&#176;D&#47;h&#41;&#44; <span class="elsevierStyleItalic">L&#46; bulgaricus</span> CRL 656 &#40;8&#46;5&#8211;8&#46;3<span class="elsevierStyleHsp" style=""></span>log<span class="elsevierStyleHsp" style=""></span>CFU&#47;ml&#44; 11&#46;87<span class="elsevierStyleHsp" style=""></span>&#176;D&#47;h&#41; and CRL 468 &#40;8&#46;1&#8211;8&#46;5<span class="elsevierStyleHsp" style=""></span>log<span class="elsevierStyleHsp" style=""></span>CFU&#47;ml&#44; 6&#46;8<span class="elsevierStyleHsp" style=""></span>&#176;D&#47;h&#41; as well as the mixed-strains starter culture &#40;9&#46;4&#8211;9&#46;2<span class="elsevierStyleHsp" style=""></span>log<span class="elsevierStyleHsp" style=""></span>CFU&#47;ml&#44; 5&#46;7&#8211;5&#46;4<span class="elsevierStyleHsp" style=""></span>&#176;D&#47;h&#41;&#46;</p><p id="par0065" class="elsevierStylePara elsevierViewall">In addition&#44; the effect of OEO on the fermentative activity of cultures was also determined by impedimetric methods&#46; The impedance detection time &#40;IDT&#41; and maximum rate of change of conductance &#40;VMCC&#41; for the starter culture in the presence of OEO extracted from <span class="elsevierStyleItalic">O&#46; vulgare</span> L&#46; var <span class="elsevierStyleItalic">hirtum</span> at a concentration of 200<span class="elsevierStyleHsp" style=""></span>&#956;g&#47;g is shown in <a class="elsevierStyleCrossRef" href="#tbl0010">Table 2</a>&#46; The minimum and maximum values of IDT were obtained by <span class="elsevierStyleItalic">S&#46; thermophilus</span> CRL 813 &#40;3&#46;3<span class="elsevierStyleHsp" style=""></span>h&#41; and <span class="elsevierStyleItalic">L&#46; lactis</span> CRL 597 &#40;6&#46;5<span class="elsevierStyleHsp" style=""></span>h&#41;&#44; respectively&#44; while <span class="elsevierStyleItalic">L&#46; bulgaricus</span> CRL 468 and CRL 656 had similar IDT &#40;4&#46;9&#8211;5&#46;1<span class="elsevierStyleHsp" style=""></span>h&#41;&#46; With respect to VMCC values&#44; the strains with high values of IDT showed lower values of VMCC&#44; i&#46;e&#46;&#44; <span class="elsevierStyleItalic">L&#46; lactis</span> CRL 597&#46; The mixed strain starter culture had lower IDT value &#40;3&#46;5<span class="elsevierStyleHsp" style=""></span>h&#41; and high VMCC value &#40;148&#46;05<span class="elsevierStyleHsp" style=""></span>&#956;S&#47;h&#41;&#44; displaying a good fermentative activity&#46; The results observed for culture media supplemented with OEO were similar to control media &#40;without OEO&#41;&#44; which corroborates data obtained previously &#40;growth and acidifying activity&#41;&#46; Based on these results&#44; OEO could be used in cheese manufacture without significantly altering the lactic starter&#46;</p><elsevierMultimedia ident="tbl0010"></elsevierMultimedia></span><span id="sec0070" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0090">Cheese manufacture</span><p id="par0070" class="elsevierStylePara elsevierViewall">During cheese manufacture&#44; no significant differences &#40;<span class="elsevierStyleItalic">p</span><span class="elsevierStyleHsp" style=""></span>&#8805;<span class="elsevierStyleHsp" style=""></span>0&#46;05&#41; in acidification &#40;from 18&#8211;20 to 60&#8211;65<span class="elsevierStyleHsp" style=""></span>&#176;D&#41; and viability &#40;an increase from 2&#46;0 to 2&#46;5 log units&#41; of the LAB strains in the different cheeses &#40;with and without OEO&#41; were observed&#46; The clotting and cutting times were 40 and 60<span class="elsevierStyleHsp" style=""></span>min&#44; respectively&#44; for all types of cheese&#46; Elaborated cheeses were ripened during 30 days and were subjected to microbiology and sensoryl analysis&#46; The consumer acceptance test was conducted by hedonic evaluation of the cheese samples&#46; The best score was reached by the cheese elaborated with 200<span class="elsevierStyleHsp" style=""></span>&#956;g&#47;g of OEO or with oregano leaves &#40;58 and 65&#37; of acceptance&#44; respectively&#41; while cheese control without additives obtained a lower score &#40;35&#37;&#41;&#46; The panelists did not detect any differences between cheeses elaborated with OEO until a concentration of 150<span class="elsevierStyleHsp" style=""></span>&#956;g&#47;g and the cheese control &#40;without OEO&#41;&#46; The relationship between the consumer acceptability of the cheeses flavored with oregano leaves or OEO and their descriptive sensory attributes was not investigated previously by other authors<a class="elsevierStyleCrossRefs" href="#bib0160"><span class="elsevierStyleSup">7&#44;17</span></a>&#46; The consumer acceptance of cheddar cheese is dependent on many factors such as odor and flavor&#44; and rubbery and grainy texture&#46;</p><p id="par0075" class="elsevierStylePara elsevierViewall">The consumer acceptance test was followed by the analysis of the sensory attributes &#40;taste&#44; flavor&#44; odor&#44; eyes&#44; color&#44; crust&#47;surface&#41; of cheeses with OEO &#40;200<span class="elsevierStyleHsp" style=""></span>&#956;g&#47;g&#41;&#44; with oregano leaves or without additives &#40;control&#41;&#46; Spider web diagrams of the mean scores of the sensory attributes of cheese are depicted in <a class="elsevierStyleCrossRef" href="#fig0005">Figure 1</a>&#46; The sensory characteristics of the cheese with 200<span class="elsevierStyleHsp" style=""></span>&#956;g&#47;g OEO were similar &#40;<span class="elsevierStyleItalic">p</span><span class="elsevierStyleHsp" style=""></span>&#8805;<span class="elsevierStyleHsp" style=""></span>0&#46;05&#41; to those of the aromatized cheese with oregano leaves while cheese control without additives obtained a lower score&#46; Both the odor &#40;4 points&#41; and flavor &#40;4 points&#41; of cheese containing oregano leaves or OEO were considered quite higher than in the indifferent valuation &#40;punctuation of 3&#46;0&#41;&#46; Moreover&#44; the three cheeses evaluated did not show any significant differences &#40;<span class="elsevierStyleItalic">p</span><span class="elsevierStyleHsp" style=""></span>&#8805;<span class="elsevierStyleHsp" style=""></span>0&#46;05&#41; in bitter or sweet taste&#44; eyes and crust&#47;surface&#46;</p><elsevierMultimedia ident="fig0005"></elsevierMultimedia><p id="par0080" class="elsevierStylePara elsevierViewall">The microbiological characteristics of artisanal cheese without additives &#40;A&#41;&#44; elaborated with oregano leaves &#40;B&#41; or 200<span class="elsevierStyleHsp" style=""></span>&#956;g&#47;g of oregano essential oil &#40;C&#41; are shown in <a class="elsevierStyleCrossRef" href="#tbl0015">Table 3</a>&#46; Furthermore&#44; it was possible to observe the evolution of microbial growth throughout the period of maturation&#46; LAB counts were similar &#40;8&#46;1&#8211;8&#46;6<span class="elsevierStyleHsp" style=""></span>log<span class="elsevierStyleHsp" style=""></span>CFU&#47;g&#41; during the maturation of the different cheeses&#46; Enterobacterial growth &#40;2<span class="elsevierStyleHsp" style=""></span>log<span class="elsevierStyleHsp" style=""></span>CFU&#47;g cheese&#41; was detected in the control cheeses at 15 days of maturation and was not detected in the cheese with OEO&#46; In all samples&#44; the number of total aerobic mesophilic bacteria slightly increased &#40;1&#8211;1&#46;5<span class="elsevierStyleHsp" style=""></span>log<span class="elsevierStyleHsp" style=""></span>CFU&#47;g&#41;&#46; The level of LAB was constant throughout the maturation period&#46; Increases in microbial counts up to five logarithmic cycles have been reported for semi-hard cheeses<a class="elsevierStyleCrossRef" href="#bib0240"><span class="elsevierStyleSup">23</span></a>&#46;</p><elsevierMultimedia ident="tbl0015"></elsevierMultimedia><p id="par0085" class="elsevierStylePara elsevierViewall">The initial yeast and mold counts were low in all cheeses &#40;&#8804;1<span class="elsevierStyleHsp" style=""></span>log<span class="elsevierStyleHsp" style=""></span>CFU&#47;g cheese&#41;&#44; remaining throughout maturation&#46; On the contrary&#44; the flavored cheese with oregano leaves had a significantly higher initial count &#40;2<span class="elsevierStyleHsp" style=""></span>log<span class="elsevierStyleHsp" style=""></span>CFU&#47;g cheese&#41; and increased to a maximum of 4&#46;6<span class="elsevierStyleHsp" style=""></span>log<span class="elsevierStyleHsp" style=""></span>CFU&#47;g cheese after 30 days of maturation&#46; Therefore&#44; during the ripening process visible mold growth &#40;4 days&#41; was observed on the crust surface of the cheese elaborated with oregano leaves&#46; The high initial value of molds&#47;yeasts in this cheese may be attributed to contamination caused by the native flora of oregano leaves named <span class="elsevierStyleItalic">phyllosphere</span> &#40;the leaf surface as a habitat&#41;&#46; Thus&#44; a microbiological study on oregano leaves was carried out&#46; The microbiological analysis of oregano leaves showed a significant number of microorganisms&#58; 3&#46;61 and 3&#46;65<span class="elsevierStyleHsp" style=""></span>log<span class="elsevierStyleHsp" style=""></span>CFU&#47;g leaves of aerobic mesophilic bacteria and mold&#47;yeast&#44; respectively&#46; Enterobacteria or LAB were not detected in oregano leaves&#46;</p><p id="par0090" class="elsevierStylePara elsevierViewall">Some authors reported that native herbs have antimicrobial activity<a class="elsevierStyleCrossRefs" href="#bib0130"><span class="elsevierStyleSup">1&#44;9</span></a>&#46; The microbiological analysis of cheese samples suggests that the OEO was able to suppress the growth of either spoilage bacteria or molds&#47;yeasts during ripening&#46; This was confirmed by the comparison of microbial counts between control and flavored cheeses containing OEO&#46; Asensio et al&#46;<a class="elsevierStyleCrossRef" href="#bib0150"><span class="elsevierStyleSup">5</span></a> showed that the essential oil obtained from four oregano-types from Argentina have significant inhibitory effects against yeast&#46; Furthermore&#44; other studies have shown a strong bactericidal effect &#40;total elimination of the microbial initial inoculum&#41; of <span class="elsevierStyleItalic">Oreganum vulgare</span> extracts<a class="elsevierStyleCrossRef" href="#bib0230"><span class="elsevierStyleSup">21</span></a> due to the functional compounds of OEO that play an important role for anti-microbial activity<a class="elsevierStyleCrossRef" href="#bib0235"><span class="elsevierStyleSup">22</span></a>&#46; On the other hand&#44; phenolic components are capable of disrupting the microbial membrane&#44; penetrating inside the cell&#44; where they interact with cellular metabolic mechanisms&#44; exerting the antimicrobial activity&#46; Several studies have shown an association between the chemical composition and the anti-yeast activity of essential oils<a class="elsevierStyleCrossRef" href="#bib0245"><span class="elsevierStyleSup">24</span></a>&#46; The essential oil <span class="elsevierStyleItalic">O&#46; vulgare</span> L&#46; var&#46; <span class="elsevierStyleItalic">hirtum</span> evaluated in this work was rich in phenolic compounds such as thymol and carvacrol and other monoterpenes such as &#945;-terpinene and &#947;-terpinene&#44; which could be responsible for its antimicrobial activity&#46;</p><p id="par0095" class="elsevierStylePara elsevierViewall">This study showed that the essential oil of <span class="elsevierStyleItalic">Origanum vulgare L&#46;</span> var&#46; <span class="elsevierStyleItalic">hirtum</span> from Andalgal&#225;&#44; Argentina have similar chemical compounds to those of other oregano types&#46; The addition of OEO in cheese elaboration protected the cheeses from the growth of spoilage organisms but did not affect the viability of the LAB starter culture necessary to carry out the ripening process&#46; Furthermore&#44; the OEO gives to the cheese a similar taste to that of the cheese aromatized with oregano leaves&#46; The use of OEO &#40;200<span class="elsevierStyleHsp" style=""></span>&#956;g&#47;g&#41; and the LAB starter culture allows the manufacture of a cheese with optimal sensory and microbial characteristics&#44; and prevents contamination by the native flora of oregano leaves &#40;a typical problem of artisanal cheese&#41;&#46;</p></span></span><span id="sec0075" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0095">Ethical responsibilities</span><span id="sec0080" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0100">Protection of human and animal subjects</span><p id="par0100" class="elsevierStylePara elsevierViewall">The authors declare that no experiments were performed on humans or animals for this study&#46;</p></span><span id="sec0085" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0105">Confidentiality of data</span><p id="par0105" class="elsevierStylePara elsevierViewall">The authors declare that no patient data appear in this article&#46;</p></span><span id="sec0090" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0110">Right to privacy and informed consent</span><p id="par0110" class="elsevierStylePara elsevierViewall">The authors declare that no patient data appear in this article&#46;</p></span></span><span id="sec0095" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0115">Conflicts of interest</span><p id="par0115" class="elsevierStylePara elsevierViewall">The authors declare that they have no conflicts of interest&#46;</p></span></span>"
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          "titulo" => "Introduction"
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          "titulo" => "Materials and methods"
          "secciones" => array:8 [
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              "titulo" => "Plant material"
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              "titulo" => "Essential oil isolation and identification"
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              "titulo" => "Lactic starter culture"
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              "titulo" => "Manufacture of prototype cheeses"
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              "titulo" => "Microbiological control during cheese ripening"
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              "titulo" => "Effects of OEO on the lactic starter culture"
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            0 => "Lactic acid bacteria"
            1 => "Oregano"
            2 => "Cheese"
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        "resumen" => "<span id="abst0005" class="elsevierStyleSection elsevierViewall"><p id="spar0005" class="elsevierStyleSimplePara elsevierViewall">The aim of this work is to study the oregano essential oil &#40;OEO&#41; composition from Northwestern Argentinean regions and to evaluate its effect on the lactic starter cultures&#46; The oregano used&#44; <span class="elsevierStyleItalic">Origanum vulgare</span> var <span class="elsevierStyleItalic">hirtum</span>&#44; was obtained from Andalgal&#225;&#44; Catamarca&#46; The essential oil presented high amounts of &#945;-terpinene &#40;10&#37;&#41;&#44; &#947;-terpinene &#40;15&#46;1&#37;&#41;&#44; terpinen-4-ol &#40;15&#46;5&#37;&#41; and thymol &#40;13&#46;0&#37;&#41; as the main components&#46; No negative effect on growth or metabolic activity of lactic acid bacteria <span class="elsevierStyleItalic">Streptococcus thermophilus</span> CRL 728 and CRL 813&#44; <span class="elsevierStyleItalic">Lactobacillus delbrueckii</span> subsp&#46; <span class="elsevierStyleItalic">bulgaricus</span> CRL 656 and CRL 468&#44; and <span class="elsevierStyleItalic">Lactococcus lactis</span> subsp&#46; <span class="elsevierStyleItalic">lactis</span> CRL 597 up to the maximum concentration &#40;200<span class="elsevierStyleHsp" style=""></span>&#956;g&#47;g&#41; assayed was observed&#46; No differences in the organoleptic characteristics of semi-hard cheeses flavored with oregano essential oil &#40;200<span class="elsevierStyleHsp" style=""></span>&#956;g&#47;g&#41; and homemade cheeses flavored with oregano leaves were found&#46; With respect to the microbiological quality of the products&#44; neither enterobacteria nor mold and yeast were detected during ripening in essential-oil flavored cheese compared to control cheese &#40;enterobacteria 2<span class="elsevierStyleHsp" style=""></span>&#215;<span class="elsevierStyleHsp" style=""></span>10<span class="elsevierStyleSup">3</span><span class="elsevierStyleHsp" style=""></span>UFC&#47;g&#41; and cheese flavored with oregano leaves &#40;mold&#47;yeast 4<span class="elsevierStyleHsp" style=""></span>&#215;<span class="elsevierStyleHsp" style=""></span>10<span class="elsevierStyleSup">4</span><span class="elsevierStyleHsp" style=""></span>CFU&#47;g&#41;&#46; Our results showed that the use of oregano essential oil and lactic starter culture considerably improved cheese quality&#46;</p></span>"
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        "resumen" => "<span id="abst0010" class="elsevierStyleSection elsevierViewall"><p id="spar0010" class="elsevierStyleSimplePara elsevierViewall">El objetivo de este trabajo fue estudiar la composici&#243;n del aceite esencial de or&#233;gano recolectado en el noroeste argentino y evaluar su efecto sobre algunos fermentos l&#225;cticos&#46; El or&#233;gano recolectado correspondi&#243; a la especie <span class="elsevierStyleItalic">Origanum vulgare</span> var&#46; <span class="elsevierStyleItalic">hirtum</span> proveniente de Andalgal&#225;&#44; Catamarca&#46; En su aceite esencial &#40;obtenido por arrastre con vapor de agua&#41; se detect&#243; principalmente &#945;-terpineno &#40;10&#37;&#41;&#44; &#947;-terpineno &#40;15&#44;1&#37;&#41;&#44; terpinen-4-ol &#40;15&#44;5&#37;&#41; y timol &#40;13&#44;0&#37;&#41;&#46; El aceite esencial no tuvo efecto inhibitorio &#40;m&#225;xima concentraci&#243;n ensayada 200<span class="elsevierStyleHsp" style=""></span>&#956;g&#47;g&#41; sobre el crecimiento ni sobre la actividad metab&#243;lica de <span class="elsevierStyleItalic">Streptococcus thermophilus</span> CRL 728 y CRL 813&#44; de <span class="elsevierStyleItalic">Lactobacillus delbrueckii</span> subsp&#46; <span class="elsevierStyleItalic">bulgaricus</span> CRL 656 y CRL 468&#44; y de <span class="elsevierStyleItalic">Lactococcus lactis</span> subsp&#46; <span class="elsevierStyleItalic">lactis</span> CRL 597&#46; No se observaron diferencias en las caracter&#237;sticas organol&#233;pticas de quesos semiduros aromatizados con el aceite esencial &#40;200<span class="elsevierStyleHsp" style=""></span>&#956;g&#47;g&#41; comparados con quesos artesanales aromatizados con hojas de or&#233;gano&#46; Respecto de la calidad microbiol&#243;gica de los productos&#44; no se detectaron enterobacterias ni hongos o levaduras durante la maduraci&#243;n en los quesos aromatizados con el aceite esencial de or&#233;gano comparados con los quesos control&#44; que presentaron desarrollo de enterobacterias &#40;2<span class="elsevierStyleHsp" style=""></span>&#215;<span class="elsevierStyleHsp" style=""></span>10<span class="elsevierStyleSup">3</span><span class="elsevierStyleHsp" style=""></span>UFC&#47;g&#41;&#44; y con los quesos elaborados con hojas de or&#233;gano&#44; en los que hubo desarrollo de hongos&#47;levaduras &#40;4<span class="elsevierStyleHsp" style=""></span>&#215;<span class="elsevierStyleHsp" style=""></span>10<span class="elsevierStyleSup">4</span><span class="elsevierStyleHsp" style=""></span>CFU&#47;g&#41;&#46; Los resultados obtenidos demostraron que el uso del aceite esencial de or&#233;gano y del fermento l&#225;ctico increment&#243; la calidad general de los quesos artesanales&#46;</p></span>"
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          "leyenda" => "<p id="spar0025" class="elsevierStyleSimplePara elsevierViewall">KI&#58; Kovacs index&#46; Estimated from an analogous Alkanes series &#40;C<span class="elsevierStyleInf">9</span>&#8211;C<span class="elsevierStyleInf">18</span>&#41;&#46;</p>"
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                  <table border="0" frame="\n
                  \t\t\t\t\tvoid\n
                  \t\t\t\t" class=""><thead title="thead"><tr title="table-row"><th class="td" title="table-head  " align="left" valign="top" scope="col" style="border-bottom: 2px solid black">Compounds&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</th><th class="td" title="table-head  " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">Concentration &#40;&#37;&#41;&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</th><th class="td" title="table-head  " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">KI&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</th><th class="td" title="table-head  " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">Identification&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</th></tr></thead><tbody title="tbody"><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">&#945;-thujene&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">1&#46;1&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">922&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">MS&#44; RI&#44; co-GC&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">&#945;-pinene&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">0&#46;5&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">929&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">MS&#44; RI&#44; co-GC&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Sabinene&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">3&#46;3&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">969&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">MS&#44; RI&#44; co-GC&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">&#946;-pinene&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">0&#46;3&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">973&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">MS&#44; RI&#44; co-GC&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Myrcene&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">1&#46;3&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">986&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">MS&#44; RI&#44; co-GC&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">&#945;-phellandrene&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">1&#46;6&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">1005&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">MS&#44; RI&#44; co-GC&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">&#945;-terpinene&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">10&#46;0&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">1016&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">MS&#44; RI&#44; co-GC&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top"><span class="elsevierStyleItalic">p</span>-cymene&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">2&#46;8&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">1022&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">MS&#44; RI&#44; co-GC&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">&#946;-phellandrene&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">4&#46;5&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">1028&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">MS&#44; RI&#44; co-GC&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top"><span class="elsevierStyleItalic">trans</span>-&#946;-ocimene&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">0&#46;3&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">1031&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">MS&#44; RI&#44; co-GC&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">&#947;-terpinene&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">15&#46;1&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">1058&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">MS&#44; RI&#44; co-GC&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top"><span class="elsevierStyleItalic">cis</span>-sabinenehydrate&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">1&#46;6&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">1067&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">MS&#44; RI&#44; co-GC&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">&#945;-terpinolene&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">3&#46;5&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">1083&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">MS&#44; RI&#44; co-GC&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top"><span class="elsevierStyleItalic">trans</span>-sabinenehydrate&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">6&#46;0&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">1103&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">MS&#44; RI&#44; co-GC&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top"><span class="elsevierStyleItalic">trans-p</span>-mentha-2-en1-ol&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">1&#46;3&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">1114&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">MS&#44; RI&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top"><span class="elsevierStyleItalic">cis-p</span>-mentha-2-en-1-ol&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">0&#46;8&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">1138&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">MS&#44; RI&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Terpinen-4-ol&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">15&#46;5&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">1179&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">MS&#44; RI&#44; co-GC&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">&#945;-terpineol&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">3&#46;4&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">1192&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">MS&#44; RI&#44; co-GC&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top"><span class="elsevierStyleItalic">trans</span>-piperitol&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">0&#46;3&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">1207&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">MS&#44; RI&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Thymol methylether&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">0&#46;2&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">1223&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">MS&#44; RI&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Carvacrol methylether&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">1&#46;5&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">1233&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">MS&#44; RI&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Linalylacetate&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">3&#46;1&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">1246&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">MS&#44; RI&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Thymol&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">13&#46;0&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">1295&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">MS&#44; RI&#46; co-GC&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Carvacrol&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">3&#46;7&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">1301&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">MS&#44; RI&#44; co-GC&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top"><span class="elsevierStyleItalic">trans</span>-caryophyllene&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">2&#46;3&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">1407&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">MS&#44; RI&#44; co-GC&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Biciclogermacrene&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">0&#46;8&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">1483&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">MS&#44; RI&#44; co-GC&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">spathulenol&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">0&#46;5&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">1562&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">MS&#44; RI&#44; co-GC&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr></tbody></table>
                  """
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          "en" => "<p id="spar0020" class="elsevierStyleSimplePara elsevierViewall">Chemical composition of essential oil extracted from <span class="elsevierStyleItalic">Oreganum vulgare</span> L&#46; var <span class="elsevierStyleItalic">hirtum</span> analyzed by GC&#8211;MS</p>"
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                  <table border="0" frame="\n
                  \t\t\t\t\tvoid\n
                  \t\t\t\t" class=""><thead title="thead"><tr title="table-row"><th class="td-with-role" title="table-head ; entry_with_role_rowhead " align="left" valign="top" scope="col">Strains&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</th><th class="td" title="table-head  " colspan="2" align="center" valign="top" scope="col" style="border-bottom: 2px solid black">IDT &#40;h&#41;</th><th class="td" title="table-head  " colspan="2" align="center" valign="top" scope="col" style="border-bottom: 2px solid black">VMCC &#40;&#956;S&#47;h&#41;</th></tr><tr title="table-row"><th class="td" title="table-head  " align="" valign="top" scope="col" style="border-bottom: 2px solid black">&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</th><th class="td" title="table-head  " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">Control<a class="elsevierStyleCrossRef" href="#tblfn0005"><span class="elsevierStyleSup">a</span></a>&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</th><th class="td" title="table-head  " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">With OEO&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</th><th class="td" title="table-head  " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">Control&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</th><th class="td" title="table-head  " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">With OEO&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</th></tr></thead><tbody title="tbody"><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">CRL 813&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">3&#46;3<span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>0&#46;4<a class="elsevierStyleCrossRef" href="#tblfn0010"><span class="elsevierStyleSup">b</span></a>&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">3&#46;1<span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>0&#46;1&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">93&#46;1<span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>3&#46;5&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">91&#46;8<span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>4&#46;1&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">CRL 728&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">4&#46;2<span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>0&#46;1&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">4&#46;3<span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>0&#46;2&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">102&#46;5<span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>2&#46;6&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">103&#46;3<span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>3&#46;1&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">CRL 468&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">5&#46;1<span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>0&#46;7&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">5&#46;2<span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>0&#46;2&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">108&#46;3<span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>3&#46;0&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">105&#46;8<span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>3&#46;2&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">CRL 656&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">4&#46;9<span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>0&#46;1&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">5&#46;0<span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>0&#46;9&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">101&#46;7<span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>1&#46;7&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">100&#46;0<span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>2&#46;2&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">CRL 597&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">6&#46;5<span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>0&#46;1&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">6&#46;5<span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>0&#46;1&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">29&#46;3<span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>2&#46;7&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">30&#46;3<span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>5&#46;1&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Starter&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">3&#46;5<span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>0&#46;0&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">3&#46;6<span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>0&#46;1&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">148&#46;0<span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>5&#46;5&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">133&#46;5<span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>6&#46;3&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr></tbody></table>
                  """
              ]
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                0 => "xTab1216074.png"
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            0 => array:3 [
              "identificador" => "tblfn0005"
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              "nota" => "<p class="elsevierStyleNotepara" id="npar0005">Control&#58; without OEO&#46;</p>"
            ]
            1 => array:3 [
              "identificador" => "tblfn0010"
              "etiqueta" => "b"
              "nota" => "<p class="elsevierStyleNotepara" id="npar0010">The results are expressed as log<span class="elsevierStyleHsp" style=""></span>CFU&#47;g cheese &#40;mean value<span class="elsevierStyleHsp" style=""></span>&#177;<span class="elsevierStyleHsp" style=""></span>standard deviation corresponds to three determinations in three cheeses&#41;&#46;</p>"
            ]
          ]
        ]
        "descripcion" => array:1 [
          "en" => "<p id="spar0030" class="elsevierStyleSimplePara elsevierViewall">Values of impedance detection time &#40;IDT&#41; y maximum rate of change of conductance &#40;VMCC&#41; of LAB and lactic starter in presence of oregano essential oil &#40;200<span class="elsevierStyleHsp" style=""></span>&#956;g&#47;g&#41; obtained from <span class="elsevierStyleItalic">Oreganum vulgare</span> L&#46; var <span class="elsevierStyleItalic">hirtum</span></p>"
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                0 => """
                  <table border="0" frame="\n
                  \t\t\t\t\tvoid\n
                  \t\t\t\t" class=""><thead title="thead"><tr title="table-row"><th class="td" title="table-head  " rowspan="2" align="left" valign="top" scope="col" style="border-bottom: 2px solid black">Cheese type</th><th class="td" title="table-head  " rowspan="2" align="center" valign="top" scope="col" style="border-bottom: 2px solid black">Microorganisms</th><th class="td" title="table-head  " colspan="4" align="center" valign="top" scope="col" style="border-bottom: 2px solid black">Microbial counts &#40;logCFU&#47;g&#41;</th></tr><tr title="table-row"><th class="td-with-role" title="table-head ; entry_with_role_rowhead " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">0 days&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</th><th class="td" title="table-head  " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">5 days&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</th><th class="td" title="table-head  " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">15 days&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</th><th class="td" title="table-head  " align="center" valign="top" scope="col" style="border-bottom: 2px solid black">30 days&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</th></tr></thead><tbody title="tbody"><tr title="table-row"><td class="td" title="table-entry  " rowspan="4" align="left" valign="top">A</td><td class="td" title="table-entry  " align="left" valign="top">Aerobic mesophilic&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">7&#46;97<a class="elsevierStyleCrossRef" href="#tblfn0015"><span class="elsevierStyleSup">a</span></a>&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">8&#46;85&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">8&#46;80&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">9&#46;30&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Enterobacteria&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">&#60;1&#46;0&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">ND&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">3&#46;00&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">3&#46;30&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Molds and yeast&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">&#60;1&#46;0&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">ND&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">1&#46;30&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">1&#46;30&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">LAB&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">8&#46;23&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">8&#46;73&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">8&#46;90&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">8&#46;42&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td" title="table-entry  " rowspan="4" align="left" valign="top">B</td><td class="td" title="table-entry  " align="left" valign="top">Aerobic mesophilic&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">8&#46;1&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">9&#46;00&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">9&#46;44&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">9&#46;78&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Enterobacteria&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">&#60;1&#46;0&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">2&#46;30&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">1&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">ND&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Molds and yeast&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">&#60;2&#46;0&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">3&#46;48&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">3&#46;90&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">4&#46;6&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">LAB&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">8&#46;15&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">8&#46;23&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">8&#46;35&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">8&#46;13&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td" title="table-entry  " rowspan="4" align="left" valign="top">C</td><td class="td" title="table-entry  " align="left" valign="top">Aerobic mesophilic&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">8&#46;0&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">8&#46;66&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">9&#46;05&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">9&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Enterobacteria&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">&#60;1&#46;0&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">ND&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">ND&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">ND&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">Molds and yeast&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">&#60;1&#46;0&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">ND&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">ND&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">ND&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="table-entry ; entry_with_role_rowhead " align="left" valign="top">LAB&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="char" valign="top">8&#46;12&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">8&#46;26&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">8&#46;70&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td><td class="td" title="table-entry  " align="left" valign="top">8&#46;60&nbsp;\t\t\t\t\t\t\n
                  \t\t\t\t</td></tr></tbody></table>
                  """
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              "identificador" => "tblfn0015"
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          "en" => "<p id="spar0035" class="elsevierStyleSimplePara elsevierViewall">Microbiological characteristic of artisanal cheese without additives &#40;A&#41;&#44; elaborated with oregano leaves &#40;B&#41; or 200<span class="elsevierStyleHsp" style=""></span>&#956;g&#47;g of oregano essential oil &#40;C&#41; during ripening</p>"
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    "bibliografia" => array:2 [
      "titulo" => "References"
      "seccion" => array:1 [
        0 => array:2 [
          "identificador" => "bibs0005"
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            0 => array:3 [
              "identificador" => "bib0130"
              "etiqueta" => "1"
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                0 => array:2 [
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                    0 => array:2 [
                      "titulo" => "Horticultural development of Australian native edible plants"
                      "autores" => array:1 [
                        0 => array:2 [
                          "etal" => false
                          "autores" => array:2 [
                            0 => "A&#46;K&#46; Ahmed"
                            1 => "K&#46;A&#46; Johnson"
                          ]
                        ]
                      ]
                    ]
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        "texto" => "<p id="par0120" class="elsevierStylePara elsevierViewall">The authors acknowledge the financial support of Consejo Nacional de Investigaciones Cient&#237;ficas y T&#233;cnicas &#40;<span class="elsevierStyleGrantSponsor" id="gs1">CONICET</span>&#41; and Agencia Nacional de Promoci&#243;n Cient&#237;fica y Tecnol&#243;gica &#40;<span class="elsevierStyleGrantSponsor" id="gs2">ANPCyT</span>&#41; from Argentina&#46;</p>"
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Article information

ISSN: 03257541
Original language: English

DOI:10.1016/j.ram.2016.04.006

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Year/Month	Html	Pdf	Total

2024 November	2	0	2
2024 October	20	6	26
2024 September	36	8	44
2024 August	34	7	41
2024 July	15	4	19
2024 June	39	5	44
2024 May	21	0	21
2024 April	28	6	34
2024 March	17	8	25
2024 February	22	8	30
2024 January	22	3	25
2023 December	26	7	33
2023 November	24	10	34
2023 October	23	7	30
2023 September	23	4	27
2023 August	21	6	27
2023 July	19	4	23
2023 June	30	7	37
2023 May	72	11	83
2023 April	60	6	66
2023 March	42	7	49
2023 February	21	4	25
2023 January	17	6	23
2022 December	28	14	42
2022 November	31	15	46
2022 October	26	16	42
2022 September	28	20	48
2022 August	65	13	78
2022 July	36	12	48
2022 June	21	14	35
2022 May	31	11	42
2022 April	42	16	58
2022 March	66	20	86
2022 February	71	12	83
2022 January	73	11	84
2021 December	70	18	88
2021 November	88	18	106
2021 October	81	17	98
2021 September	86	22	108
2021 August	109	19	128
2021 July	40	20	60
2021 June	72	8	80
2021 May	108	7	115
2021 April	82	13	95
2021 March	61	22	83
2021 February	73	15	88
2021 January	60	18	78
2020 December	71	14	85
2020 November	72	19	91
2020 October	51	14	65
2020 September	41	18	59
2020 August	58	5	63
2020 July	70	13	83
2020 June	75	17	92
2020 May	90	19	109
2020 April	58	10	68
2020 March	95	10	105
2020 February	66	13	79
2020 January	81	13	94
2019 December	96	13	109
2019 November	64	11	75
2019 October	37	8	45
2019 September	37	12	49
2019 August	18	14	32
2019 July	28	17	45
2019 June	52	33	85
2019 May	109	35	144
2019 April	64	13	77
2019 March	8	3	11
2019 February	10	7	17
2019 January	12	5	17
2018 December	17	8	25
2018 November	13	10	23
2018 October	26	37	63
2018 September	23	6	29
2018 August	9	3	12
2018 July	7	11	18
2018 June	11	4	15
2018 May	14	1	15
2018 April	4	0	4
2018 March	14	2	16
2018 February	9	4	13
2018 January	9	2	11
2017 December	13	8	21
2017 November	13	3	16
2017 October	12	3	15
2017 September	7	2	9
2017 August	10	4	14
2017 July	11	3	14
2017 June	11	6	17
2017 May	28	5	33
2017 April	9	6	15
2017 March	18	70	88
2017 February	16	7	23
2017 January	14	2	16
2016 December	31	6	37
2016 November	37	17	54
2016 October	44	17	61
2016 September	3	12	15
2016 August	2	2	4

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