The main hypothesis of this work was to evaluate the presence of lactic acid bacteria (LAB) intrinsically resistant to plant essential oils in sage (Salvia officinalis L.) and laurel (Laurus nobilis), for future applications in functional cheese production by addition of aromatic herbs. The effect of the drying process on the viability of LAB was evaluated with three biomass densities (3, 4 and 5 kg/m2). The drying densities did not affect weight loss, but influenced the levels of LAB of sage and laurel. A total of 10 different strains of Enterococcus faecium, Enterococcus mundtii, Enterococcus raffinosus and Leuconostoc mesenteroides were identified from laurel, while sage did not host any LAB species. In particular, L. mesenteroides was the only species sensitive to the heat treatment. Only five strains, all enterococci, were resistant to at least one antibiotic, even though no strain showed gelatinase or haemolytic activity. The investigation on the technological traits useful in cheese making demonstrated that all LAB can be considered non starter LAB, because they were characterized by a slow acidification capacity (the pH was still above 6.00 after 3 d) and a very limited autolysis (the maximum decrease of the optical density at 599 nm was barely 0.2).

中文翻译：

---

通过智能传感器系统监控脱水过程前后芳香植物叶片中乳酸菌的生物多样性和乳制品特性。

这项工作的主要假设是评估鼠尾草（Salvia officinalis L.）和月桂树（Laurus nobilis）对植物精油有内在抗性的乳酸菌（LAB）的存在，以供将来通过添加芳香族化合物用于功能性奶酪生产中草药。用三种生物量密度（3、4和5 kg / m2）评估了干燥过程对LAB活力的影响。干燥密度不影响体重减轻，但影响鼠尾草和月桂酸的乳酸菌水平。从月桂树中鉴定出总共10种不同的粪肠球菌，普通肠球菌，棉球菌和间肠球隐球菌，而鼠尾草没有任何LAB物种。特别是，肠膜乳杆菌是唯一对热处理敏感的物种。所有肠球菌只有五种 尽管没有菌株显示明胶酶或溶血活性，但它们对至少一种抗生素具有抗性。对可用于干酪制造的技术特性的研究表明，所有LAB均可被视为非入门级LAB，因为它们的特点是酸化能力慢（3 d后pH仍高于6.00）和自溶作用非常有限（最大降低）。 599nm处的光密度的平均值仅为0.2）。