Uso de extracto de Simira ecuadorensis (standl) como conservante de queso fresco.

Abstract

This work was carried out in order to know the antimicrobial effect of Simira ecuadorensis in fresh goat cheese. The guapala leaves were collected in the Algodonal sector of the Zapotillo canton, dried and ground leaving macerate for seven days to obtain the aqueous extracts (lyophilized and atomized), ethanolic and ethanol-water; To the cheese with extracts microbiological tests (Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, Total coliforms, molds and yeasts), physico-chemical (pH, acidity and color) and sensory (color and smell) on days one and seven of storage. The extracts that showed antimicrobial activity were atomized and ethanol-water, there being a significant decrease in Staphylococcus aureus, Escherichia coli, total coliforms and molds; in addition there was also a significant decrease in the pH of the cheese for these extracts, while there was no change in acidity; the cheeses to which the sprayed and lyophilized extract were applied tended to have a reddish color while the ethanolic and ethanol-water extracts had a greenish color, the latter resulting in lower acceptability. It was found that Simira ecuadorensis presents a great potential for the Food Industry.