Control of Listeria monocytogenes in a fresh cheese using aromatic and medicinal plants and enterocin: a comparative study.

This study investigates the effectiveness of essential oils (EOs) and crude extracts (CEs) from eight aromatic and medicinal plants (AMPs), combined with enterocin OS1—a bacteriocin produced by Enterococcus hirae OS1—against Listeria monocytogenes and spoilage bacteria in Moroccan fresh cheese (Jben) stored at 8°C. Results demonstrated that certain AMPs, notably Eucalyptus globulus EO, Crocus sativus CE, Carthamus tinctorius CE, Laurus nobilis EO, and Allium sativum EO, significantly reduced L. monocytogenes counts, with enterocin OS1 alone also showing notable antimicrobial activity. Importantly, a synergistic effect was observed when enterocin OS1 was combined with specific AMPs, leading to undetectable Listeria levels within two days and sustained throughout storage. While these treatments effectively inhibited L. monocytogenes, mesophilic and coliform bacteria were less affected. The study suggests that the synergy may result from enterocin-induced membrane pores facilitating AMP compound penetration, highlighting the potential of combining natural plant extracts and bacteriocins as bio-preservatives in fresh cheese, though further validation and toxicity assessments in various food matrices are recommended.