Table 4 Control point 24th hour from the study of the preservative potential of brine (2% sodium chloride) enriched with OEO against Staphylococcus aureus ATCC 29213 and Escherichia coli ATCC 25922, in cheese and brine samples.

From: Pilot study on the potential of low-salt brine with oregano essential oil for post-preservation of white brined cheese

Control points—24th hour

Control samples

OEO added to the cheese brine (%, v/v)

(−) control

( +) control

0.012

0.025

0.05

0.1–5.0

Staphylococcus aureus ATCC 29213 (log CFU/g cheese /log CFU/mLbrine)

 37 °C

      

  C

NG

5.04 ± 0.19

2.77 ± 0.17*

NG

NG

NG

  B

NG

5.00 ± 0.41

3.22 ± 0.22*

3.17 ± 0.26*

3.14 ± 0.55*

NG

 4 °C

      

  C

NG

3.98 ± 0.22

2.77 ± 0.12*

2.55 ± 0.19*

NG

NG

  B

NG

4.26 ± 0.20

3.80 ± 0.38*

3.74 ± 0.56*

NG

NG

Escherichia coli ATCC 25922 (log CFU/g cheese/log CFU/mL brine)

 37 °C

      

  C

NG

2.49 ± 0.21

1.55 ± 0.22*

NG

NG

NG

  B

NG

3.37 ± 1.01

1.91 ± 0.27*

NG

NG

NG

 4 °C

      

  C

NG

1.62 ± 0.95

1.26 ± 0.55*

NG

NG

NG

  B

NG

2.98 ± 0.19

1.63 ± 0.21*

NG

NG

NG

  1. The data represent mean values and standard division from the results of three consecutive experiments.CFU, colony-forming units; C, cheese sample; B, brine sample.
  2. (−) control contains 2% sodium chloride brine and cheese; (+) control contains 2% sodium chloride brine, cheese and 0.5 MF microbial strain.
  3. NG—no growth (according to the relevant ISO guideline: coagulase-positive staphylococci < 100 CFU/g in cheese, < 10 CFU/mL in brine; β-glucuronidase-positive Escherichia coli < 10 CFU/g in cheese, < 1 CFU/mL in brine).
  4. *Statistically significant difference compared to the positive control (p < 0.05, one-way ANOVA with Tukey’s post hoc test).
  5. Significant values are in bold.
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