Registro completo de metadatos
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.creator | Marcial, Guillermo Emilio | - |
| dc.creator | Gerez, Carla Luciana | - |
| dc.creator | Nuñez, Martha Susana | - |
| dc.creator | Coll Araoz, Maria Victoria | - |
| dc.creator | Schuff, Carola | - |
| dc.creator | Font, Graciela Maria | - |
| dc.date | 2018-03-05T19:29:41Z | - |
| dc.date | 2018-03-05T19:29:41Z | - |
| dc.date | 2016-03 | - |
| dc.date | 2017-12-04T18:03:37Z | - |
| dc.date.accessioned | 2019-04-29T15:55:20Z | - |
| dc.date.available | 2019-04-29T15:55:20Z | - |
| dc.identifier | Marcial, Guillermo Emilio; Gerez, Carla Luciana; Nuñez, Martha Susana; Coll Araoz, Maria Victoria; Schuff, Carola; et al.; Influence of oregano essential oil on traditional Argentinean cheese elaboration: Effect on lactic starter cultures; Asociación Argentina de Microbiología; Revista Argentina de Microbiología; 48; 3; 3-2016; 229-235 | - |
| dc.identifier | 0325-7541 | - |
| dc.identifier | http://hdl.handle.net/11336/37880 | - |
| dc.identifier | 1851-7617 | - |
| dc.identifier | CONICET Digital | - |
| dc.identifier | CONICET | - |
| dc.identifier.uri | http://rodna.bn.gov.ar:8080/jspui/handle/bnmm/305387 | - |
| dc.description | 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 (200 μg/g) assayed was observed. No differ-ences in the organoleptic characteristics of semi-hard cheeses flavored with oregano essential oil (200 μg/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 (enter-obacteria 2 × 103 UFC/g) and cheese flavored with oregano leaves (mold/yeast 4 × 104 CFU/g). Our results showed that the use of oregano essential oil and lactic starter culture considerably improved cheese quality. | - |
| dc.description | Fil: Marcial, Guillermo Emilio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina | - |
| dc.description | Fil: Gerez, Carla Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina | - |
| dc.description | Fil: Nuñez, Martha Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina | - |
| dc.description | Fil: Coll Araoz, Maria Victoria. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | - |
| dc.description | Fil: Schuff, Carola. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina | - |
| dc.description | Fil: Font, Graciela Maria. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.language | eng | - |
| dc.publisher | Asociación Argentina de Microbiología | - |
| dc.relation | info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0325754116300116 | - |
| dc.relation | info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.ram.2016.04.006 | - |
| dc.rights | info:eu-repo/semantics/openAccess | - |
| dc.rights | https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ | - |
| dc.source | reponame:CONICET Digital (CONICET) | - |
| dc.source | instname:Consejo Nacional de Investigaciones Científicas y Técnicas | - |
| dc.source | instacron:CONICET | - |
| dc.subject | CHEESE | - |
| dc.subject | LACTIC ACID BACTERIA | - |
| dc.subject | OREGANO | - |
| dc.subject | Biotecnología Industrial | - |
| dc.subject | Biotecnología Industrial | - |
| dc.subject | INGENIERÍAS Y TECNOLOGÍAS | - |
| dc.title | Influence of oregano essential oil on traditional Argentinean cheese elaboration: Effect on lactic starter cultures | - |
| dc.title | Influencia del aceite esencial de orégano en la elaboración tradicional de quesos: Efecto sobre el fermento láctico | - |
| dc.type | info:eu-repo/semantics/article | - |
| dc.type | info:eu-repo/semantics/publishedVersion | - |
| dc.type | info:ar-repo/semantics/articulo | - |
| Aparece en las colecciones: | CONICET | |
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