01634naa a2200253 a 450000100080000000500110000800800410001902400370006010000220009724501060011926000090022530000090023452009250024365000120116865000200118065000200120065000110122065300110123165300180124265300260126070000180128670000260130477300500133020834482025-06-03       2017    bl uuuu     u00u1 u    #d7 a10.1590/0103-8478cr201609082DOI1 aGOUVEA, F. DOS S.  aPlant extract and essential oils added as antimicrobials to cheesesba review.h[electronic resource]  c2017  a9 p.  aCheese is a food that is highly susceptible to contamination by pathogenic and spoilage microorganisms, which can result in a decrease in its shelf life and cause serious risks to the consumers’ health. Consumers always require healthy food, free of synthetic preservatives, inducing a search for natural alternatives to ensure safety of the products. Essential oils and plant extracts emerge as an alternative for aiding cheese preservation. Some substances have demonstrated good effects against most pathogens and cheese spoilage microorganisms. However, intrinsic and extrinsic factors may influence the actions of these compounds when incorporated into cheese, besides affecting the product characteristics. This review aims at discussing the antimicrobial efficiency of plant extracts and essential oils as well as the impact of their incorporation on lactic bacteria and the sensory characteristics of products.  aCheeses  aExtrato Vegetal  aÓleo Essencial  aQueijo  aCheese  aEssential oil  aNatural antimicrobial1 aROSENTHAL, A.1 aFERREIRA, E. H. DA R.  tCiência Ruralgv. 47, n. 8, 2017. e20160908.