Activity of selected essential oils on spoiling fungi cultured from Marzolino cheese.
Ann Agric Environ Med
; 25(2): 280-284, 2018 Jun 20.
Article
em En
| MEDLINE
| ID: mdl-29936811
ABSTRACT
Microscopic fungi can be present on a variety of foodstuff, including cheese. They can be responsible for fungal spoilage, causing sensory changes making food unacceptable for human consumption, and posing severe health concerns. Furthermore, some of these organisms are able to resist antimicrobial preservatives provided for by law. Antifungal activity of 15 chemically defined EOs, alone and in mixture, were checked by a microdilution test against isolates of Penicillium funiculosum and Mucor racemosus cultured from rinds of Marzolino, a typical Italian fresh pecorino cheese. Origanum vulgare yielded the lowest MIC values, followed by Salvia sclarea, Ocimum basilicum and Cymbopogon citratus, while Citrus paradisi and Citrus limon were not active. All mixtures showed antifungal activity at lower concentration with respect to MIC values of each EO component, when not in combination. This study is the first to describe the setting up of EOs mixtures to limit spoiling moulds.
Palavras-chave
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Óleos de Plantas
/
Óleos Voláteis
/
Queijo
/
Fungos
/
Antifúngicos
Idioma:
En
Revista:
Ann Agric Environ Med
Ano de publicação:
2018
Tipo de documento:
Article
País de afiliação:
Itália