Chemical Composition and Antimicrobial Potential of Satureja hortensis L. in Fresh Cow Cheese

Figure 4

The antimicrobial effect of the Satureja hortensis L. plant and the essential oil on fresh cow cheese at 0, 3, and 7 days, respectively. For the same day distinct letters indicate significant differences according to t-test (p ≤ 0.05). FC: fresh cheese, P: dry plant of Satureja hortensis L., and EO: essential oil from Satureja hortensis L.