Bibliographic citations
Vera, W., (2023). Efecto del extracto etanólico del epicarpio de Citrus aurantiifolia sobre el crecimiento de Escherichia coli 0157:H7 en queso fresco [Universidad Nacional de Trujillo]. https://hdl.handle.net/20.500.14414/20723
Vera, W., Efecto del extracto etanólico del epicarpio de Citrus aurantiifolia sobre el crecimiento de Escherichia coli 0157:H7 en queso fresco []. PE: Universidad Nacional de Trujillo; 2023. https://hdl.handle.net/20.500.14414/20723
@mastersthesis{renati/1046653,
title = "Efecto del extracto etanólico del epicarpio de Citrus aurantiifolia sobre el crecimiento de Escherichia coli 0157:H7 en queso fresco",
author = "Vera Jimenez, William Daniel",
publisher = "Universidad Nacional de Trujillo",
year = "2023"
}
Escherichia coli O157:H7 is an important foodborne pathogen commonly associated with the consumption of contaminated dairy products. The objective of this study was to evaluate the inhibitory effect of the ethanolic extract obtained from the epicarp of Citrus aurantiifolia (lime) on the growth of Escherichia coli O157:H7 experimentally inoculated in fresh goat cheese, as a natural alternative for the microbiological control of this foodborne pathogen. The extracts were prepared by macerating dried and ground peels of C. aurantiifolia in 70% ethanol. The in vitro antimicrobial activity was determined by disc diffusion and macrodilution broth techniques. Also, the extract was incorporated into edible coatings, based on corn starch and glycerol, at concentrations of 25%, 50%, 75% and 100%, which were applied to samples of cheese inoculated with approximately 6 log CFU/g of E. coli O157:H7. The in vitro antimicrobial activity increased in direct proportion to the concentration of the extract and the minimum inhibitory concentration (MIC) against E. coli O157:H7 was 64 μg/ml. The samples coated with 100% extract were shown to be effective for inhibiting E. coli O157:H7 in cheese. However, the sensory analysis performed by a semi-trained panel revealed detrimental effects on the cheese's sensory attributes. Overall, the results indicate the potential efficacy of C. aurantiifolia epicarp extracts as natural antimicrobials to improve the safety of fresh goat cheese, although additional research is needed to optimize the sensorial qualities.
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