Rosemary Plantarum Kariesh Cheese: Phytochemical, microbiological, virology activities and sensory evaluations

Abdelhamid, Samy Mohamed; Darwish, Wael Sobhy; Tantawy, Emad A.; Shaheen, Mohamed Nasr; El Dairouty, Raouf K.

doi:10.21608/ejchem.2025.325556.10568

Rosemary Plantarum Kariesh Cheese: Phytochemical, microbiological, virology activities and sensory evaluations

Document Type : Original Article

Authors

¹ Dairy Science Department, Food Industries and Nutrition Institute, National Research Center, Dokki, Cairo, Egypt

² Department of Medical Laboratory Techniques, College of Health and Medical Techniques, Al Maaqal University, Basra, 61003, Iraq

³ Dpartement of Basic science, College of Dentistry, Al Maaqal University, Basra, 61003, Iraq

⁴ Environmental Virology Laboratory, Water Pollution Research Department, Environmental Institute, National Research Center, El Buhouth St., Dokki, 12311, Giza, Egypt

10.21608/ejchem.2025.325556.10568

Abstract

Fortified foods with some plant extracts and probiotic bacteria in food area are getting a lot of attention nowadays to bring new functional foods. Studying the synergistic effects of adding probiotics and plant extracts together is the aim of this study that having an increasing global research interest. Rosemary (Rosmarinus officinalis), as an additive plant extract, was tested for some phytochemical compounds, as it has been found to contain 7 components of them. Additionally, antimicrobial activity of Rosemary plant extracts was tested, via gel agar diffusion method for different pathogenic bacteria and fungi. Meanwhile, antiviral activity of Rosemary revealed that the all tested Rosemary extracts have antiviral activities against rotavirus infections on MA 104 cell lines where aqueous extract, alcoholic extract, and oil extract reduced the virus titers by -2, -1.75, and -3 log10 TCID50/ml, respectively. Generally, ethanol - petroleum ether extract showed the higher antimicrobial activity rather than other rosemary extracts. Furthermore, synergetic study on probiotic Kariesh cheese fortified with rosemary extracts and probiotic bacteria, Lactobacillus plantarum and Lactococcus lactis was carried out in different treatments in combination with Staphylococcus aureus. Rosemary plantarum Kariesh cheese with different treatments were examined microbiologically and sensory attributes were only performed for cheeses subject to safety control.

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