Thyme (Thymus vulgaris) as an antimicrobial agent in the production of fresh cheese

The effect of the use of the thyme Thymus vulgaris leaves in the development of. Staphylococcus aureus, a microorganism that is associated with outbreaks of food poisoning and which is commonly present in fresh cheese of the artisanal type, for this purpose, cheese was prepared by inoculating strain...

• Main Author: Mejía López, Ana (author)
• Other Authors: Herrera, Byron (author), Salazar, Mario (author), Rojas Vallejo, María Fernanda (author), Gavín, Verónica (author), Escobar Machado, José Antonio (author)
• Format: article
• Language: spa
• Published: 2017
• Subjects: Queso; inhibición de Staphylococcus aureus; tomillo; Cheese; inhibition of Staphylococcus aureu; thyme
• Online Access: https://revistas.uea.edu.ec/index.php/racyt/article/view/71