Effects of Oregano and Sage Extracts on Microbiological Quality of Molten Butter

Effects of oregano (Origanum vulgare L.) and sage (Salvia fruticosa L.) extracts on microbiological quality of butter were investigated. The extracts and their combinations were individually added into butter at 0.1 or 0.3% (w/w) concentrations. For comparison, 0.2% (w/w) sorbic acid was used. The close-up samples were stored at 20°C for 4 weeks. The water content, pH and growth of several microorganism groups were determined at regular intervals in all samples. Microbiological quality of butter samples treated with herb extracts was higher than that of control. Herb extracts and their combinations exhibited antimicrobial effects in butter, however, their antimicrobial activities were lower than that of sorbic acid. Oregano at 0.3% among the herb extracts showed highest inhibition effect on molds and yeasts, lipolytic, proteolytic microorganisms and coliform group, and 0.3% sage was effective on total bacteria, lactobacilli and coliform group. Differences among the groups were statistically significant (p < 0.01).