10.5281/zenodo.3464222
https://zenodo.org/records/3464222
oai:zenodo.org:3464222
Sturza, Rodica
Rodica
Sturza
0000-0002-2412-5874
Technical University of Moldova, 168, Stefan cel Mare Bd., Chisinau, Republic of Moldova
Sandulachi, Elisaveta
Elisaveta
Sandulachi
0000-0003-3017-9008
Technical University of Moldova, 168, Stefan cel Mare Bd., Chisinau, Republic of Moldova
Cojocari, Daniela
Daniela
Cojocari
0000-0003-0445-2883
State University of Medicine and Pharmacy "Nicolae Testemitanu, 165, Stefan cel Mare Bd., Chisinau, Republic of Moldova
Balan, Greta
Greta
Balan
0000-0003-3704-3584
State University of Medicine and Pharmacy "Nicolae Testemitanu, 165, Stefan cel Mare Bd., Chisinau, Republic of Moldova
Popescu, Liliana
Liliana
Popescu
0000-0003-3381-7511
Technical University of Moldova, 168, Stefan cel Mare Bd., Chisinau, Republic of Moldova
Ghendov-Mosanu, Aliona
Aliona
Ghendov-Mosanu
0000-0001-5214-3562
Technical University of Moldova, 168, Stefan cel Mare Bd., Chisinau, Republic of Moldova
ANTIMICROBIAL PROPERTIES OF BERRY POWDERS IN CREAM CHEESE
Zenodo
2019
reducing pathogens
thermostation period
log CFU
growth of microorganisms
2019-09-18
eng
10.5281/zenodo.3464221
https://zenodo.org/communities/jes_utm
Creative Commons Attribution 4.0 International
This study aims to evaluate the efficiency in reducing pathogens using berry powders in a cream cheese recipe, as compared to the traditional method of manufacturing. This article presents a review of the microbiological hazards of dairy products and a case study of antimicrobial properties of berry powders on pathogenic microorganisms that can accidentally colonize cream cheese. The most relevant results in the reduction of pathogenic microorganisms were obtained in cream cheese samples with the addition of rosehip and aronia powders on Salmonella Abony ATCC 6017; hawthorn powder on Staphylococcus aureus ATCC 25923. All berry powder additions had major effects on Escherichia coli ATCC 25922. Research has shown that powders of berries can be used for the manufacture of dairy products with natural ingredients more resistant to accidental contamination and safe for consumption.