Table 2.
Microbiological analysis of the cheeses with added bioactive compounds from xoconostle and orange essential oil.
| Days/Treatments | Control | Micro | Nano |
|---|---|---|---|
| Aerobic mesophilic bacteria | |||
| 0 | 4.88 ± 0.06 bA | 5.04 ± 0.15 bA | 4.01 ± 0.17 aA |
| 15 | 5.84 ± 0.03 cB | 5.58 ± 0.01 bB | 5.08 ± 0.02 aB |
| 30 | 7.84 ± 0.06 cC | 7.27 ± 0.08 bC | 6.36 ± 0.01 aC |
| 45 | 8.45 ± 0.01 cD | 7.64 ± 0.09 bD | 7.27 ± 0.05 aD |
| Molds and yeasts | |||
| 0 | 2.60 ± 0.11 aA | 2.89 ± 0.22 aA | 2.36 ± 0.51 aA |
| 15 | 4.72 ± 0.05 cB | 3.47 ± 0.04 bB | 3.01 ± 0.06 aB |
| 30 | 7.86 ± 0.18 cC | 5.99 ± 0.10 bC | 5.49 ± 0.28 aC |
| 45 | 8.48 ± 0.06 cD | 7.91 ± 0.03 bD | 6.59 ± 0.08 aD |
| Total coliforms | |||
| 0 | 4.23 ± 0.12 cA | 3.27 ± 0.02 bA | 2.68 ± 0.08 aA |
| 15 | 4.58 ± 0.15 cB | 3.54 ± 0.03 bB | 3.59 ± 0.01 aB |
| 30 | 6.30 ± 0.09 cC | 5.47 ± 0.03 bC | 4.64 ± 0.02 aC |
| 45 | 8.83 ± 0.09 cD | 6.79 ± 0.08 bD | 5.73 ± 0.04 aD |
The results are expressed in Log10 CFU/g, and are expressed as means ± standard deviation. Lowercase letters in the same row indicate significant differences (p < 0.05) among treatments on the same analysis day. Different capital letters in the same column indicate significant differences (p < 0.05) among each treatment on different analysis days.