文章基本信息

标题：Inhibitory Effect of Echinophora platyloba Essential Oil on Aspergillus flavus in Culture Media and Cheese
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作者：H. Hasanvand ; H. Moshtaghi ; A. Heshmati 等
期刊名称：Journal of Food Quality and Hazards Control
印刷版ISSN：2345-685X
电子版ISSN：2345-6825
出版年度：2016
卷号：3
期号：4
页码：122-127
语种：English
出版社：Shahid Sadoughi University of Medical Sciences, yazd, Iran
摘要：Background: In order to avoid potential harm of synthetic additives food, development of novel functional foods containing natural ingredients is considered in current years. In this study, inhibitory effect of Echinophora platyloba Essential Oil (EO) on growth of Aspergillus flavus was evaluated in culture media and cheese. Methods: E. platyloba EO was extracted by hydrodistillation method using a Clevenger-type system. Growth of A. flavus on Potato Dextrose Agar (PDA) culture media was assayed using an agar dilution method. The lowest concentration which inhibited the growth of A. flavus was considered as Minimum Inhibitory Concentration (MIC) and the lowest concentration of EO which eliminated the mold was taken as Minimum Fungicidal Concentration (MFC). Mold spore suspension was inoculated on Iranian ultra-filtered white cheese and the means of two perpendicular diameters of the fungal colony was calculated. Statistical analysis was carried out using SPSS, Inc, Chicago, IL software (v.16.0). Results: All concentrations of EO exhibited significant inhibition (p