{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,14]],"date-time":"2026-03-14T20:20:30Z","timestamp":1773519630608,"version":"3.50.1"},"reference-count":94,"publisher":"MDPI AG","issue":"13","license":[{"start":{"date-parts":[[2024,6,26]],"date-time":"2024-06-26T00:00:00Z","timestamp":1719360000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"German Federal Ministry for Economic Cooperation and Development (BMZ)"},{"name":"Deutsche Gesellschaft f\u00fcr Internationale Zusammenarbeit (GIZ) GmbH"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>In recent years, the use of natural preservatives in food products has gained significant attention due to their potential health benefits and effectiveness. A standardized microbiological analysis was conducted on Slovak farm-produced lump goat cheese samples to determine the antibacterial activity of dry herbs and essential oils added to vacuum-packed goat cheese. We employed five dried herbs and five essential oils derived from the same plants. The microbiological quality of 145 fresh and vacuum-packed goat cheese samples was assessed. The number of coliform bacteria, total viable count, lactic acid bacteria, and microscopic filamentous fungi were examined in raw cheese samples stored for 12 days at 4 \u00b0C. All cheese samples were vacuum-packed (control samples were packed without vacuum). This study evaluated the potential benefits of using essential oils and dried herbs from thyme (Thymus serpyllum L.), black pepper (Piper nigrum L.), clove (Eugenia caryophyllus Thunb.), mint (Mentha \u00d7 piperita L.), and basil (Ocimum basilicum L.) as preservatives. The essential oils were obtained from Hanus Ltd., Nitra, Slovakia, and were applied at a concentration of 2%. The dried herbs were obtained from Popradsk\u00fd \u010daj (Poprad, Slovakia) and M\u00e4spoma Ltd. (Zvolen, Slovakia). The results showed that all microorganism groups were significantly reduced in cheese samples following the application of essential oils throughout the entire storage period. During the preservation of cheese samples in polyethylene bags used for vacuum packing food, Lactococcus garvieae, L. lactis, Enterobacter cloacae, and Serratia liquefaciens were the most frequently isolated microbiota. Essential oils and dried herbs demonstrated antimicrobial potential during the storage of vacuum-packed goat cheese.<\/jats:p>","DOI":"10.3390\/foods13132016","type":"journal-article","created":{"date-parts":[[2024,6,26]],"date-time":"2024-06-26T07:20:06Z","timestamp":1719386406000},"page":"2016","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Effect of Essential Oils and Dried Herbs on the Shelf Life of Fresh Goat Lump Cheese"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-4460-0222","authenticated-orcid":false,"given":"Miroslava","family":"Ka\u010d\u00e1niov\u00e1","sequence":"first","affiliation":[{"name":"Faculty of Horticulture and Landscape Engineering, Institute of Horticulture, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia"},{"name":"School of Medical and Health Sciences, University of Economics and Human Sciences in Warsaw, Okopowa 59, 01043 Warszawa, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7810-6858","authenticated-orcid":false,"given":"Patr\u00edcia","family":"Joanidis","sequence":"additional","affiliation":[{"name":"AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jana","family":"Lakato\u0161ov\u00e1","sequence":"additional","affiliation":[{"name":"AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2240-1756","authenticated-orcid":false,"given":"Simona","family":"Kunov\u00e1","sequence":"additional","affiliation":[{"name":"Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Lucia","family":"Bene\u0161ov\u00e1","sequence":"additional","affiliation":[{"name":"AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Khurshed","family":"Ikromi","sequence":"additional","affiliation":[{"name":"Department of Food Production Technology, Technological University of Tajikistan, 63\/3, N. Karabaeva Str., Dushanbe 734061, Tajikistan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Farkhod","family":"Akhmedov","sequence":"additional","affiliation":[{"name":"Department of Food Production Technology, Technological University of Tajikistan, 63\/3, N. Karabaeva Str., Dushanbe 734061, Tajikistan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Khayyol","family":"Boboev","sequence":"additional","affiliation":[{"name":"Department of Food Production Technology, Technological University of Tajikistan, 63\/3, N. Karabaeva Str., Dushanbe 734061, Tajikistan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Mirzozoda","family":"Gulmahmad","sequence":"additional","affiliation":[{"name":"Department of Food Production Technology, Technological University of Tajikistan, 63\/3, N. Karabaeva Str., Dushanbe 734061, Tajikistan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Fariza","family":"Niyatbekzoda","sequence":"additional","affiliation":[{"name":"Department of Food Production Technology, Technological University of Tajikistan, 63\/3, N. Karabaeva Str., Dushanbe 734061, Tajikistan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8528-8079","authenticated-orcid":false,"given":"Nasimjon","family":"Toshkhodjaev","sequence":"additional","affiliation":[{"name":"Department of Food Technology, Khujand Polytechnic Institute of Tajik Technical University (KPITTU), 226, I. Somoni Avenue, Khujand 735700, Tajikistan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Farkhod","family":"Bobokalonov","sequence":"additional","affiliation":[{"name":"Department of Food Technology, Khujand Polytechnic Institute of Tajik Technical University (KPITTU), 226, I. Somoni Avenue, Khujand 735700, Tajikistan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Nasimdzhon","family":"Kamolov","sequence":"additional","affiliation":[{"name":"Department of Food Technology, Khujand Polytechnic Institute of Tajik Technical University (KPITTU), 226, I. Somoni Avenue, Khujand 735700, Tajikistan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4419-0590","authenticated-orcid":false,"given":"Nat\u00e1lia","family":"\u010cmikov\u00e1","sequence":"additional","affiliation":[{"name":"Faculty of Horticulture and Landscape Engineering, Institute of Horticulture, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2024,6,26]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Clark, S., Drake, M., and Kaylegian, K. (2023). Goat and Sheep Cheeses. 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