الفهرس 
IntroductionOnly 14 pages are availabe for public view
 |  | from | 202 |  |  |
| | | from | 202 | | |
Abstract
Natural antimicrobials provide a tremendous opportunity for advancing the field of food preservation and safety. This study designed to evaluate the in vitro antimicrobial properities of some essential oils and their effectiveness in biopreservation of refrigerated white soft cheese, as a model of the dairy products.
The laboratory assessment included three aspects. First aspect was to estimate the chemical compounds of these essential oils using the gas chromatography. The main components were Carvacrol (66%), E-cinnamaldehyde (55%), Leptospermone (23%), α-Pinene (24%) for the EOs of oregano, cinnamon, manuka and rosemary, respectively. This in vitro antimicrobial assessment included two lines; determination the antimicrobial effect of each single oil through determination of the MIC and MBC via microdilution method, and the second line was to estimate the effectivity of the oregano and cinnamon EO blends through determination of FIC and FBC values. The tested bacteria were staph. aureus, Listeria monocytogenes, E. coli, Salmonella Typhimurium, Pseudomonas fluorescence and Enterococcus faecalis strains.