Mycotoxicogenic fungal inhibition by innovative cheese cover with aromatic plants

BACKGROUND: The use of aromatic plants and their extracts with antimicrobial properties may be compromised in the case of cheese, as some type of fungal starter is needed during its production. Penicillium verrucosum is considered a common cheese spoiler. The aim of this study was to evaluate the in...

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Veröffentlicht in:	Journal of the science of food and agriculture 2013-03, Vol.93 (5), p.1112-1118
Hauptverfasser:	Moro, Armando, Librán, Celia M, Berruga, M Isabel, Zalacain, Amaya, Carmona, Manuel
Format:	Artikel
Sprache:	eng
Schlagworte:	Anethum graveolens - chemistry Anethum graveolens - growth & development antifungal activity aromatic plants Chamaemelum - chemistry Chamaemelum - growth & development Cheese Cheese - microbiology cheese cover Chromatography Cyclohexenes - analysis Cyclohexenes - pharmacology essential oils Food Contamination - prevention & control Food Packaging Food Preservation - methods Fungi Fungi - drug effects Fungi - growth & development Fungi - metabolism Gas Chromatography-Mass Spectrometry GC/MS Inhibitory Concentration 50 Lamiaceae - chemistry Lamiaceae - growth & development Mass spectrometry Mediterranean Region Microbial Viability - drug effects Microwaves Monoterpenes - analysis Monoterpenes - pharmacology Mycotoxins - analysis Mycotoxins - metabolism Oils & fats Oils, Volatile - chemistry Oils, Volatile - isolation & purification Oils, Volatile - pharmacology Penicillium - drug effects Penicillium - growth & development Penicillium - metabolism Penicillium verrucosum Probiotics SFME Spain Volatile Organic Compounds - analysis Volatile Organic Compounds - pharmacology
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