Lemon tea (Cymbopogan citratus) essential oil effects on the microbiological quality of cheese under variable storage conditions.

ABSTRACT

Cheese is a concentrated dairy product produced by acid or rennet curdling of milk, stirring and heating the curd, draining off the whey, collecting and pressing the curd. The purpose of this research is to determine the microbiological quality cheese treated lemon tea essential oil under different storage conditions. All cheese samples were analysed for the density of microorganism present using standard plate count method. The dilution factor of 10-1, 10-2, 10-3 and 10-4 were used for inoculation by taking 1000 ml of the cheese mixture (that is, 1 gram of cheese in 9 ml distilled water) into each tubes of different dilution containing 10 ml of water. Total viable plate count of microorganisms, microstructure, and Thiobarbituric acid of the treated cheese sample were carried out using a standard methods. The microbial count of the treated cheese sample showed a significant difference (p<0.05) for bacteria count, coliform count, mold/yeast count. The microbial count of cheese preserved with lemon tea essential oil from all samples revealed the total viable bacteria of cheese treated with lemon tea essential oil before and after storage which ranged from 2.13 x 102– 5.71 x 102 cfu/ml, total coliform (1.10 x 102 -3.17 x 102 cfu/ml) and total yeast/mold count (1.10 x 102 sfu/ml – 2.62 x 102 sfu/ml). The species of bacteria present in cheese treated with lemon tea essential oil before seven days were Staphylococcus arlettae and Staphylococcus xyloxus.  The species of bacteria present in cheese treated with lemon tea essential oil after seven days storage in room temperature was Staphylococcus gallinarum, and refrigerated temperature were Staphylococcus warmeri, Staphylococcus arlettae, and Staphylococcus lentus. Fungi isolated from treated cheese both in room and refrigerated temperature were Candida and Alternaria. Also, the result of the Thiobarbituric acid (MDA/kg) shows that the TBA value ranges from 0.69±0.06a – 4.26±0.02b) before and after storage in room and refrigerated temperature. The microstructure of treated cheese before storage was more compact, consistent with the increased hardness, and casein micelles were dense with small to large pores. Microstructure figure during storage shows changes in its structure as a result of longer period of storage. The results provided information about the microbiological quality and shows that lemon tea essential oil was effective at eliminating most of the bacteria and fungi implicated in cheese spoilage. The use of preservative to extend the shelf life of cheese is important regarding the fact that the storage and preservation of milk is easily subjected to high microbial activities. For this reason, it could be recommended as a preservative in the preparation of cheese.

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WSN 198 (2024) 251-267

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