Biopreservation and Control of Staphylococcus aureus in Traditional Goat's Cheese Using Essential Oil of Lavandula mairei

Traditional goat's cheese is highly perishable due to its high moisture content and near-neutral pH, making it susceptible to microbial contamination, particularly by Staphylococcus aureus. This study aimed to enhance the microbiological and nutritional quality of traditional goat’s jebn cheese through the application of essential oil (EO) extracted from Lavandula mairei Humbert. EO was extracted from the aerial parts of L. mairei via hydrodistillation using a Clevenger apparatus. Antimicrobial activity against S. aureus CECT 976 was evaluated in vitro using disc diffusion and broth microdilution methods to determine the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). EO was then incorporated into the freshly prepared goat's cheese inoculated with S. aureus, and microbiological and physicochemical analyses were performed over the storage period. The MIC and MBC of L. mairei EO against S. aureus were determined to be 1.25 mg/mL and 2.5 mg/mL, respectively, indicating a bactericidal effect, with an MBC/MIC ratio of 2 based on values in mg/mL. In treated cheese samples, EO at 0.6% significantly reduced S. aureus counts compared to untreated controls. Furthermore, physicochemical analysis showed a gradual decline in acidity during storage, without compromising the sensory or nutritional properties of the cheese. L. mairei EO exhibits strong antimicrobial properties and holds promise as a natural preservative for enhancing the safety and shelf life of traditional goat's cheese. This plant-based biopreservation method aligns with consumer demand for additive-free, microbiologically safe dairy products.