{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T21:37:58Z","timestamp":1790631478467,"version":"4.1.0"},"reference-count":64,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2020,1,1]],"date-time":"2020-01-01T00:00:00Z","timestamp":1577836800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/100007652","name":"Instituto Nacional de Investigaci\u00f3n y Tecnolog\u00eda Agraria y Alimentaria","doi-asserted-by":"publisher","award":["RTA2015-00018-C03-02"],"award-info":[{"award-number":["RTA2015-00018-C03-02"]}],"id":[{"id":"10.13039\/100007652","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100014440","name":"Ministerio de Ciencia, Innovaci\u00f3n y Universidades","doi-asserted-by":"publisher","award":["RyC-2014-16307"],"award-info":[{"award-number":["RyC-2014-16307"]}],"id":[{"id":"10.13039\/100014440","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>During the last decades, essential oils (EOs) have been proven to be a natural alternative to additives or pasteurization for the prevention of microbial spoilage in several food matrices. In this work, we tested the antimicrobial activity of EOs from Melissa officinalis, Ocimum basilicum, and Thymus vulgaris against three different microorganisms: Escherichia coli, Clostridium tyrobutyricum, and Penicillium verrucosum. Pressed ewes\u2019 cheese made from milk fortified with EOs (250 mg\/kg) was used as a model. The carryover effect of each oil was studied by analyzing the volatile fraction of dairy samples along the cheese-making process using headspace stir bar sorptive extraction coupled to gas chromatography\/mass spectrometry. Results showed that the EOs contained in T. vulgaris effectively reduced the counts of C. tyrobutyricum and inhibited completely the growth of P. verrucosum without affecting the natural flora present in the cheese. By contrast, the inhibitory effect of M. officinalis against lactic acid bacteria starter cultures rendered this oil unsuitable for this matrix.<\/jats:p>","DOI":"10.3390\/foods9010035","type":"journal-article","created":{"date-parts":[[2020,1,3]],"date-time":"2020-01-03T11:55:07Z","timestamp":1578052507000},"page":"35","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":29,"title":["Volatile Transference and Antimicrobial Activity of Cheeses Made with Ewes\u2019 Milk Fortified with Essential Oils"],"prefix":"10.3390","volume":"9","author":[{"given":"Carmen C.","family":"Licon","sequence":"first","affiliation":[{"name":"Department of Food Science and Nutrition, California State University, Fresno, 5300 N Campus Drive M\/S FF17, Fresno, CA 93740, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Armando","family":"Moro","sequence":"additional","affiliation":[{"name":"Facultad de Ingenier\u00eda Agron\u00f3mica, Universidad T\u00e9cnica de Manab\u00ed, Avda. Jos\u00e9 Mar\u00eda Urbina y Che Guevara, 130105 Portoviejo, Manab\u00ed, Ecuador"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Celia M.","family":"Libr\u00e1n","sequence":"additional","affiliation":[{"name":"Food Product Quality Department, Consum S. Coop, Av. Alginet s\/n, 46460 Silla, Valencia, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ana M.","family":"Molina","sequence":"additional","affiliation":[{"name":"Food Quality Research Group, Institute for Regional Development (IDR), Universidad de Castilla-La Mancha, Campus Universitario, 02071 Albacete, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1015-3281","authenticated-orcid":false,"given":"Amaya","family":"Zalacain","sequence":"additional","affiliation":[{"name":"C\u00e1tedra de Qu\u00edmica Agr\u00edcola, E.T.S.I.A., Universidad de Castilla-La Mancha, Campus Universitario, 02071 Albacete, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"M. Isabel","family":"Berruga","sequence":"additional","affiliation":[{"name":"Food Quality Research Group, Institute for Regional Development (IDR), Universidad de Castilla-La Mancha, Campus Universitario, 02071 Albacete, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8697-8709","authenticated-orcid":false,"given":"Manuel","family":"Carmona","sequence":"additional","affiliation":[{"name":"School of Architecture, Engineering and Design, Food Technology Lab, Universidad Europea de Madrid, C\/Tajo s\/n, Villaviciosa de Od\u00f3n, 28670 Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2020,1,1]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"434","DOI":"10.1016\/j.fm.2010.01.003","article-title":"Effects of copper on germination, growth and sporulation of Clostridium tyrobutyricum","volume":"27","author":"Alatossava","year":"2010","journal-title":"Food Microbiol."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"63","DOI":"10.1111\/j.1471-0307.2000.tb02660.x","article-title":"Causes and control of early gas production in cheddar cheese","volume":"53","author":"Mullan","year":"2000","journal-title":"Int. J. Dairy Technol."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"41","DOI":"10.1016\/j.ijfoodmicro.2003.10.005","article-title":"Mould contamination in production of semi-hard cheese","volume":"93","author":"Kure","year":"2004","journal-title":"Int. J. Food Microbiol."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"21","DOI":"10.1016\/S0168-1605(01)00520-7","article-title":"Mould contaminants on Jarlsberg and Norvegia cheese blocks from four factories","volume":"70","author":"Kure","year":"2001","journal-title":"Int. J. Food Microbiol."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"157","DOI":"10.1016\/S0168-1605(01)00429-9","article-title":"Inhibitory effects of eugenol and thymol on Penicillium citrinum strains in culture media and cheese","volume":"67","author":"Fente","year":"2001","journal-title":"Int. J. Food Microbiol."},{"key":"ref_6","unstructured":"Belitz, H.D., Grosh, W., and Schieberle, P. (2009). Food Contamination. Food Chemistry, Springer."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"106","DOI":"10.1016\/j.fm.2015.07.004","article-title":"Understanding the bacterial communities of hard cheese with blowing defect","volume":"52","author":"Bassi","year":"2015","journal-title":"Food Microbiol."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"2919","DOI":"10.1128\/aem.61.8.2919-2924.1995","article-title":"Identification of Clostridium tyrobutyricum as the causative agent of late blowing in cheese by species-specific PCR amplification","volume":"61","author":"Klijn","year":"1995","journal-title":"Appl. Environ. Microbiol."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"272","DOI":"10.1016\/j.idairyj.2010.11.003","article-title":"Occurrence of Clostridium spp. in ovine milk and Manchego cheese with late blowing defect: Identification and characterization of isolates","volume":"21","author":"Garde","year":"2011","journal-title":"Int. Dairy J."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"59","DOI":"10.1016\/j.ijfoodmicro.2011.07.018","article-title":"Outgrowth inhibition of Clostridium beijerinckii spores by a bacteriocin-producing lactic culture in ovine milk cheese","volume":"150","author":"Garde","year":"2011","journal-title":"Int. J. Food Microbiol."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"392","DOI":"10.1016\/j.foodcont.2012.05.024","article-title":"Enhanced PFGE protocol to study the genomic diversity of Clostridium spp. isolated from Manchego cheeses with late blowing defect","volume":"28","author":"Garde","year":"2012","journal-title":"Food Control"},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"186","DOI":"10.1016\/j.foodcont.2015.03.025","article-title":"Impact of Clostridium spp. on cheese characteristics: Microbiology, color, formation of volatile compounds and off-flavors","volume":"56","author":"Garde","year":"2015","journal-title":"Food Control"},{"key":"ref_13","unstructured":"EFSA (2019, July 13). EFSA Confirms Safe Levels for Nitrites and Nitrates Added to Food, Available online: http:\/\/www.efsa.europa.eu\/en\/press\/news\/170615."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"16","DOI":"10.1016\/j.fm.2015.11.020","article-title":"Lysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses","volume":"57","author":"Gatti","year":"2016","journal-title":"Food Microbiol."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"12","DOI":"10.3389\/fmicb.2012.00012","article-title":"Essential oils in food preservation: Mode of action, synergies, and interactions with food matrix components","volume":"3","author":"Hyldgaard","year":"2012","journal-title":"Front. Microbiol."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"76","DOI":"10.1080\/10412905.2013.871673","article-title":"Effect of Thymus vulgaris and Origanum compactum essential oils on the shelf life of fresh goat cheese","volume":"26","author":"Zantar","year":"2014","journal-title":"J. Essent. Oil Res."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"196","DOI":"10.1016\/j.foodchem.2009.06.010","article-title":"Composition and antibacterial activities of essential oils of seven Ocimum taxa","volume":"119","author":"Politeo","year":"2010","journal-title":"Food Chem."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"986","DOI":"10.1016\/j.foodchem.2007.12.010","article-title":"Chemical composition, antioxidant and antimicrobial activities of basil (Ocimum basilicum) essential oils depends on seasonal variations","volume":"108","author":"Hussain","year":"2008","journal-title":"Food Chem."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"114","DOI":"10.1016\/j.jff.2015.04.033","article-title":"Development of a functional dairy food: Exploring bioactive and preservation effects of chamomile (Matricaria recutita L.)","volume":"16","author":"Caleja","year":"2015","journal-title":"J. Funct. Foods"},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"223","DOI":"10.1016\/j.ijfoodmicro.2004.03.022","article-title":"Essential oils: Their antibacterial properties and potential applications in foods\u2014A review","volume":"94","author":"Burt","year":"2004","journal-title":"Int. J. Food Microbiol."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"1240","DOI":"10.1016\/j.lwt.2010.09.022","article-title":"Antibacterial activity of oregano and thyme essential oils against Listeria monocytogenes and Escherichia coli O157:H7 in feta cheese packaged under modified atmosphere","volume":"44","author":"Govaris","year":"2011","journal-title":"LWT Food Sci. Technol."},{"key":"ref_22","doi-asserted-by":"crossref","unstructured":"Dupas, C., M\u00e9toyer, B., Hatmi, H.E., Adt, I., Mahgoub, S.A., and Dumas, E. (2019). Plants: A natural solution to enhance raw milk cheese preservation?. Food Res. Int., 108883.","DOI":"10.1016\/j.foodres.2019.108883"},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"62","DOI":"10.1016\/j.ifset.2017.09.020","article-title":"Potential application of essential oils as antimicrobial preservatives in cheese","volume":"45","author":"Khorshidian","year":"2018","journal-title":"Innov. Food Sci. Emerg. Tech."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"91","DOI":"10.1016\/j.ijfoodmicro.2008.02.028","article-title":"The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients","volume":"124","author":"Gutierrez","year":"2008","journal-title":"Int. J. Food Microbiol."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"379","DOI":"10.1111\/j.1745-4549.2007.00135.x","article-title":"Effects of clove and tea tree oils on Escherichia coli O157:H7 in blanched spinach and minced cooked beef","volume":"31","author":"Moreira","year":"2007","journal-title":"J. Food Process. Preserv."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"463","DOI":"10.1006\/fmic.2001.0415","article-title":"The potential application of plant essential oils as natural food preservatives in soft cheese","volume":"18","author":"Stewart","year":"2001","journal-title":"Food Microbiol."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"e12759","DOI":"10.1111\/jfpp.12759","article-title":"Microencapsulated Rosemary (Rosmarinus officinalis) Essential Oil as a Biopreservative in Minas Frescal Cheese","volume":"41","author":"Fernandes","year":"2017","journal-title":"J. Food Process. Preserv."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"304","DOI":"10.1111\/j.1745-4549.2012.00778.x","article-title":"Combination Effect of Essential Oils of Some Herbs With Monolaurin on Growth and Survival of Listeria Monocytogenes in Culture Media and Cheese","volume":"38","author":"Hamedi","year":"2014","journal-title":"J. Food Process. Preserv."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"1112","DOI":"10.1002\/jsfa.5859","article-title":"Mycotoxicogenic fungal inhibition by innovative cheese cover with aromatic plants","volume":"93","author":"Moro","year":"2013","journal-title":"J. Sci. Food Agric."},{"key":"ref_30","unstructured":"(2019, December 01). Regulation (EC) No 1333\/2008 of the European Parliament and of the Council of 16 December 2008 on Food Additives. Available online: http:\/\/data.europa.eu\/eli\/reg\/2008\/1333\/2019-10-28."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"4263","DOI":"10.3168\/jds.2012-5389","article-title":"Chemical, microbiological, textural, color, and sensory characteristics of pressed ewe milk cheeses with saffron (Crocus sativus L.) during ripening","volume":"95","author":"Carmona","year":"2012","journal-title":"J. Dairy Sci."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"53","DOI":"10.1016\/j.idairyj.2011.09.003","article-title":"Optimization of headspace sorptive extraction for the analysis of volatiles in pressed ewes\u2019 milk cheese","volume":"23","author":"Maggi","year":"2012","journal-title":"Int. Dairy J."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"1507","DOI":"10.1002\/jsfa.6853","article-title":"Dairy matrix effect on the transference of rosemary (Rosmarinus officinalis) essential oil compounds during cheese making","volume":"95","author":"Moro","year":"2015","journal-title":"J. Sci. Food Agric."},{"key":"ref_34","first-page":"26","article-title":"Production and characterization of pure Clostridium spore suspensions","volume":"106","author":"Yang","year":"2008","journal-title":"J. Appl. Microbiol."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"330","DOI":"10.1016\/j.idairyj.2008.12.001","article-title":"Inhibition of Clostridium tyrobutyricum by Streptococcus macedonicus ACA-DC 198 under conditions mimicking Kasseri cheese production and ripening","volume":"19","author":"Anastasiou","year":"2009","journal-title":"Int. Dairy J."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"235","DOI":"10.1002\/(SICI)1099-1026(1998070)13:4<235::AID-FFJ733>3.0.CO;2-T","article-title":"Antimicrobial and antioxidant properties of some commercial essential oils","volume":"13","author":"Baratta","year":"1998","journal-title":"Flavour Fragr. J."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"171","DOI":"10.1016\/j.indcrop.2008.04.017","article-title":"Steam distillation modeling for essential oil extraction process","volume":"29","author":"Cassel","year":"2009","journal-title":"Ind. Crops Prod."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"12","DOI":"10.1016\/j.tifs.2019.08.006","article-title":"Critical analysis of microwave hydrodiffusion and gravity as a green tool for extraction of essential oils: Time to replace traditional distillation","volume":"92","author":"Tandey","year":"2019","journal-title":"Trends Food Sci. Technol."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"59","DOI":"10.1016\/j.fm.2015.07.003","article-title":"Comparative inhibitory effects of Thymus vulgaris L. essential oil against Staphylococcus aureus, Listeria monocytogenes and mesophilic starter co-culture in cheese-mimicking models","volume":"52","author":"Maganani","year":"2015","journal-title":"Food Microbiol."},{"key":"ref_40","doi-asserted-by":"crossref","unstructured":"Peter, K.V. (2006). 23-Lemon balm. Handbook of Herbs and Spices, Woodhead Publishing.","DOI":"10.1533\/9781845691717"},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"301","DOI":"10.1016\/S0031-6865(97)00026-5","article-title":"The aromatic and polyphenolic composition of lemon balm (Melissa officinalis L. subsp. officinalis) tea","volume":"72","author":"Carnat","year":"1998","journal-title":"Pharm. Acta Hel."},{"key":"ref_42","doi-asserted-by":"crossref","unstructured":"Peter, K.V. (2004). 19-Thyme. Handbook of Herbs and Spices, Woodhead Publishing.","DOI":"10.1533\/9781855738355"},{"key":"ref_43","doi-asserted-by":"crossref","unstructured":"Satyal, P., Murray, B.L., McFeetersand, R.L., and Setze, W.N. (2016). Essential Oil Characterization of Thymus vulgaris from Various Geographical Locations. Foods, 5.","DOI":"10.3390\/foods5040070"},{"key":"ref_44","unstructured":"Handa, S.S., Khanuja, S., Longo, G., and Rakesh, D.D. (2008). Extraction Technologies for Medicinal and Aromatic Plants, International Centre for Science and High Technology."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"1449","DOI":"10.1016\/j.foodchem.2006.10.061","article-title":"Antimicrobial and antioxidant properties of the essential oils and methanol extract from Mentha longifolia L. ssp. longifolia","volume":"103","author":"Gulluce","year":"2007","journal-title":"Food Chem."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"308","DOI":"10.1016\/j.foodchem.2009.09.084","article-title":"Comparative evaluation of the antibacterial activities of the essential oils of Rosmarinus officinalis L. obtained by hydrodistillation and solvent free microwave extraction methods","volume":"120","author":"Okoh","year":"2010","journal-title":"Food Chem."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"1199","DOI":"10.1016\/j.foodcont.2010.02.003","article-title":"Antimicrobial herb and spice compounds in food","volume":"21","author":"Tajkarimi","year":"2010","journal-title":"Food Control"},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"58","DOI":"10.3168\/jds.2007-0154","article-title":"Addition of Pasture Plant Essential Oil in Milk: Influence on Chemical and Sensory Properties of Milk and Cheese","volume":"91","author":"Cornu","year":"2008","journal-title":"J. Dairy Sci."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"91","DOI":"10.1016\/S0168-1605(98)00070-1","article-title":"Protection by fungal starters against growth and secondary metabolite production of fungal spoilers of cheese","volume":"42","author":"Nielsen","year":"1998","journal-title":"Int. J. Food Microbiol."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"990","DOI":"10.4315\/0362-028X-69.5.990","article-title":"Survival of a Five-Strain Cocktail of Escherichia coli O157:H7 during the 60-Day Aging Period of Cheddar Cheese Made from Unpasteurized Milk","volume":"69","author":"Schlesser","year":"2006","journal-title":"J. Food Protec."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"563","DOI":"10.1111\/jfs.12277","article-title":"Properties of Bunium Persicum Essential Oil and its Application in Iranian White Cheese Against Listeria Monocytogenes and Escherichia Coli O157:H7","volume":"36","author":"Ehsani","year":"2016","journal-title":"J. Food Safety"},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"29","DOI":"10.1128\/AEM.71.1.29-38.2005","article-title":"Development and validation of PCR primers to assess the diversity of Clostridium spp. in cheese by temporal temperature gradient gel electrophoresis","volume":"71","author":"Saunier","year":"2005","journal-title":"App. Environ. Microbiol."},{"key":"ref_53","first-page":"583","article-title":"Factors that Affect the Quality of Cheese","volume":"Volume 1","author":"Fox","year":"2003","journal-title":"Cheese: Chemistry, Physics and Microbiology"},{"key":"ref_54","doi-asserted-by":"crossref","unstructured":"Walstra, P., Wouters, J.T., and Geurts, T.J. (2006). Dairy Science and Technology, Taylor & Francis Group.","DOI":"10.1201\/9781420028010"},{"key":"ref_55","unstructured":"PHL, M. (2007). What causes the development of gas during ripening?. Cheese Problems Solved: The Microbiology of Cheese Ripening, Woodhead Publishing Limited."},{"key":"ref_56","unstructured":"John, W.F. (2011). Cheese|Microbiology of cheese. Encyclopedia of Dairy Sciences, Academic Press."},{"key":"ref_57","unstructured":"Libr\u00e1n, C.M., Moro, A., Molina, A., Carmona, M., and Berruga, M.I. (2012). Empleo potencial de plantas arom\u00e1ticas para combatir defectos en quesos de oveja. Parte I: Estudios In Vitro Frente a Penicillium Verrucosum. Proceedings of the XXXVII Congreso SEOC."},{"key":"ref_58","doi-asserted-by":"crossref","first-page":"120","DOI":"10.1016\/j.ifset.2016.06.009","article-title":"Antimicrobial and antioxidant activity of essential oil from pink pepper tree (Schinus terebinthifolius Raddi) in vitro and in cheese experimentally contaminated with Listeria monocytogenes","volume":"36","author":"Funck","year":"2016","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"165","DOI":"10.1016\/0168-1605(87)90034-1","article-title":"Antibacterial properties of plant essential oils","volume":"5","author":"Deans","year":"1987","journal-title":"Int. J. Food Microbiol."},{"key":"ref_60","unstructured":"Libr\u00e1n, C.M., Moro, A., Carmona, M., Molina, A., and Berruga, M.I. (2012). Empleo potencial de plantas arom\u00e1ticas para combatir defectos en quesos de oveja. Parte II: Estudios In Vitro Frente a Microorganismos Causantes de Hinchazones. Proceedings of the XXXVII Congreso SEOC."},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"1018","DOI":"10.1016\/j.foodcont.2008.12.007","article-title":"Chemical composition and antiaflatoxigenic activity of Carum carvi L., Thymus vulgaris and Citrus aurantifolia essential oils","volume":"20","author":"Rezaee","year":"2009","journal-title":"Food Control"},{"key":"ref_62","unstructured":"Fox, P.F., McSweeney, P.L.H., Cogan, T.M., and Guinee, T.P. (2004). The Microbiology of cheese ripening. Cheese: Chemistry, Physics and Microbiology, Academic Press."},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"982","DOI":"10.1016\/j.foodchem.2009.03.058","article-title":"Antimicrobial activity in the vapour phase of a combination of cinnamon and clove essential oils","volume":"116","author":"Becerril","year":"2009","journal-title":"Food Chem."},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"90","DOI":"10.1016\/j.indcrop.2019.01.036","article-title":"Antimicrobial activity of Mexican oregano (Lippia berlandieri), thyme (Thymus vulgaris), and mustard (Brassica nigra) essential oils in gaseous phase","volume":"131","author":"Bach","year":"2019","journal-title":"Ind. Crops Prod."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/9\/1\/35\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,13]],"date-time":"2025-10-13T13:42:05Z","timestamp":1760362925000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/9\/1\/35"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2020,1,1]]},"references-count":64,"journal-issue":{"issue":"1","published-online":{"date-parts":[[2020,1]]}},"alternative-id":["foods9010035"],"URL":"https:\/\/doi.org\/10.3390\/foods9010035","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2020,1,1]]}}}