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标题：Activity of selected essential oils on spoiling fungi cultured from Marzolino cheese
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作者：Simona Nardoni ; Carlo D'Ascenzi ; Irene Caracciolo 等
期刊名称：Annals of Agricultural and Environmental Medicine
印刷版ISSN：1232-1966
电子版ISSN：1898-2263
出版年度：2018
卷号：25
期号：2
页码：1-5
DOI：10.26444/aaem/80907
出版社：Institute of Agricultural Medicine in Lublin
摘要：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.
关键词：essential oils; mixtures; cheese; spoiling fungi; Penicillium funiculosum; Mucor racemosus