Activity of selected essential oils on spoiling fungi cultured from Marzolino cheese
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Università di Pisa, Dipartimento di Scienze Veterinarie, Pisa, Italy
Università di Pisa, Dipartimento di Farmacia, Pisa, Italy
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Simona Nardoni   

Università di Pisa - Dipartimento di Scienze Veterinarie, viale delle Piagge, 56124 Pisa, Italy
Ann Agric Environ Med. 2018;25(2):280-284
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.
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