Tesis profesional presentada por María de los Angeles Tecuanhuey López [maria.tecuanhueylz@udlap.mx]

Miembro del programa de honores. Licenciatura en Ingeniería de Alimentos. Departamento de Ingeniería Química y Alimentos. Escuela de Ingeniería, Universidad de las Américas Puebla.

Jurado Calificador

Presidente: Dr. Aurelio López Malo Vigil
Vocal y Director: Dr. Enrique Palou García
Secretario: Dra. María Teresa Jiménez Munguía

Cholula, Puebla, México a 9 de diciembre de 2017.

Resumen

The antimicrobial activity of thyme essential oil against pathogenic microorganisms has been extensively studied in many in-vitro studies, however not many in-vivo studies have been reported, especially related to its application on fresh cheese. The aim of this study was to determine the effect of thyme essential oil against the growth of Escherichia coli and Listeria monocytogenes, which are amongst the most important foodborne pathogenic microorganisms, in fresh cheese; it is important to note that several foodborne outbreaks produced by...

Palabras clave: Thyme essential oil, Escherichia coli, Listeria monocytogenes, antimicrobial, minimal inhibitory concentration..

Resumen (archivo pdf, 148 kb).

Tecuanhuey López, M. d. 2017. Response of Listeria monocytogenes and Escherichia coli inoculated in Fresh Cheese exposed to thyme essential oil by direct contact. Tesis Licenciatura. Ingeniería de Alimentos. Departamento de Ingeniería Química y Alimentos, Escuela de Ingeniería, Universidad de las Américas Puebla. Diciembre. Derechos Reservados © 2017.