Antimicrobial potential of kombucha fresh cheese with the addition of sage (<i>Salvia officinalis</i>L.) and its preparations
Vladimir Vukić, Dajana Vukić, Branimir Pavlić, Mirela Iličić, Sunčica Kocić‐Tanackov, Katarina Kanurić, Maja Bjekić, Zoran Zeković
Abstract
This study revealed that sage and its preparations can be efficiently used in fresh cheese technology to produce kombucha fresh cheese with increased antimicrobial activity against L. monocytogenes , E.coli and S. aureus.
Topics & Concepts
SAGEAntimicrobialFood scienceSalvia officinalisShelf lifeListeria monocytogenesStarterEssential oilMinimum bactericidal concentrationChemistryBiologyMinimum inhibitory concentrationMicrobiologyBacteriaPhysicsGeneticsNuclear physicsTea Polyphenols and EffectsMicrobial Metabolism and ApplicationsOlfactory and Sensory Function Studies