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Monday, February 11, 2019

These findings propose essential oils as a natural inhibitor to control fungal contamination of foodstuffs such as Iranian white cheese.

PMID:  Food Sci Nutr. 2018 03 ;6(2):318-324. Epub 2017 Dec 15. PMID: 29564098 Abstract Title:  The inhibitory potential ofandessential oil on growth and aflatoxin production byin culture media and Iranian white cheese. Abstract:  Antifungal activity of essential oils (EOs) of(thyme) and(clove) againstgrowth and aflatoxin Bproduction was studied in potato dextrose agar (PDA) and potato dextrose broth (PDB), as well as in Iranian white cheese as a food model. The results showed that the inhibitory potential of EOs in the PDB medium is more than PDA medium. Clove EO on PDB medium prevented fungal growth and aflatoxin Bproduction at 300 and 100 ppm, respectively. However, the thyme EO was not able to inhibit fungal growth completely and showed the strongest inhibition effect at 400 ppm. EOs also had more inhibitory activity in laboratory culture media than the food environments. EOs in all concentrations reduced aflatoxin Bproduction and fungal growth in cheese, but only the clove EO at 150 ppm was able to prevent the fungal growth and aflatoxin Bproduction completely. Thyme EO reduced aflatoxin Bvalue to below detection threshold (2 ppb) at 10 μl. Our findings propose EOs as a natural inhibitor to control fungal contamination of foodstuffs such as Iranian white cheese.

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from GreenMedInfo http://bit.ly/2Bt6wc6

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