Evidence map›Paper›PMID 40750643›Full record

ArticleScientific reports2025

Pilot study on the potential of low-salt brine with oregano essential oil for post-preservation of white brined cheese.

Neli Ermenlieva, Sylvia Stamova, Nadezhda Ivanova, Gabriela Tsankova, Darina Naydenova, Silviya Nikolova, Ivan Ivanov, Emilia Georgieva

Abstract read
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In one paragraph

Article in Scientific reports, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

8 authors.

Neli ErmenlievaDepartment of Microbiology and Virosology, Faculty of Medicine, Medical University-Varna, Varna, Bulgaria. Neli.Ermenlieva@mu-varna.bg.ORCID http://orcid.org/0000-0002-4713-5346
Sylvia StamovaDepartment of Pharmaceutical Chemistry, Faculty of Pharmacy, Medical University-Varna, Varna, Bulgaria.ORCID http://orcid.org/0000-0003-2135-066X
Nadezhda IvanovaDepartment of Pharmaceutical Technologies, Faculty of Pharmacy, Medical University-Varna, Varna, Bulgaria.ORCID http://orcid.org/0000-0003-0226-2170
Gabriela TsankovaDepartment of Microbiology and Virosology, Faculty of Medicine, Medical University-Varna, Varna, Bulgaria.ORCID http://orcid.org/0000-0001-8146-5050
Darina NaydenovaDepartment of Hygiene and Epidemiology, Faculty of Public Health, Medical University-Varna, Varna, Bulgaria.ORCID http://orcid.org/0000-0002-9976-2106
Silviya NikolovaDepartment of Social Medicine and Health Care Organization, Faculty of Public Health, Medical University-Varna, Varna, Bulgaria.ORCID http://orcid.org/0000-0002-7325-0110
Ivan IvanovRegional Directorate for Food Safety, Department "Laboratory Activities", Varna, Bulgaria.
Emilia GeorgievaTraining Sector "Medical Laboratory Technician", Medical College, Medical University-Varna, Varna, Bulgaria.ORCID http://orcid.org/0000-0003-2732-6839

Funding

Medical University - Varna Fund Science 22011
6 · The paper itself

Abstract

Oregano essential oil (OEO) is a promising natural preservative due to its strong antimicrobial properties. This study evaluated the effectiveness of low-salt brine enriched with OEO in inhibiting common foodborne pathogens in white brined cheese. The antimicrobial activity of OEO was tested against Escherichia coli and Staphylococcus aureus using standard microbiological techniques. The OEO-enriched brine showed strong bactericidal effects, with minimum bactericidal concentrations of 0.025% (v/v) against E. coli and 0.05% (v/v)-0.1% (v/v) against S. aureus. These effects were maintained over seven days and were not influenced by storage temperature. The findings support the use of OEO as an effective natural preservative for reducing salt content in white brined cheese without compromising microbiological safety.

Indexed as

CheeseFood PreservationFood PreservativesOils, VolatileOriganumAnti-Bacterial AgentsEscherichia coliFood MicrobiologyMicrobial Sensitivity TestsPilot ProjectsSaltsStaphylococcus aureusAnti-Bacterial AgentsbrineFood PreservativesOils, VolatileSaltsFoodborne pathogensNatural preservativeOregano essential oilWhite brined cheese

Identifiers

PMID40750643
PMCPMC12317022

What OpenQuestion holds

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LicenceCC BY-NC-ND
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Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.