Caracterización del tomillo (Thymus vulgaris) como agente antibacteriano en el queso fresco.

Abstract

The objective of this project was to make a bibliographic review of the use of thyme (Thymus vulgaris) as an antibacterial agent in fresh cheese. Theoretical-descriptive research with a qualitative approach was based on exploring and examining information on the subject following a series of steps beginning with the search, organization, systematization, and analysis of the documents. The study focused initially on investigating the antibacterial characteristics of thyme, then the shelf life of cheese with thyme was analyzed, and finally, an analysis of the organoleptic characteristics describing the color, flavor and texture in order to determine whether these parameters were modified by the addition of thyme; and finally, the optimal concentration of thyme to inhibit bacterial growth was determined. Thyme presented antibacterial characteristics against Staphylococcus aureus, Escherichia coli, mesophilic aerobes, fecal coliforms and Enterobacteria. Its addition in cheese does not modify any of the organoleptic characteristics, obtaining excellent in the overall evaluation. It showed a shelf life of 12.61 days and optimal concentration of essential oil of 0.37%, powder, 0.56% and infusion, 0.87%. It was concluded that thyme can be used as an antibacterial agent in fresh cheese, and its use is recommended to inhibit bacterial growth and extend shelf life.