[具体物质1]和[具体物质2]精油对培养基和伊朗白奶酪中[具体霉菌名称]生长及黄曲霉毒素产生的抑制潜力。
The inhibitory potential of and essential oil on growth and aflatoxin production by in culture media and Iranian white cheese.
作者信息
Moosavi-Nasab Marzieh, Jamalian Jalal, Heshmati Hana, Haghighi-Manesh Soroush
机构信息
Department of Food Science and Technology School of Agriculture Shiraz University Shiraz Iran.
Seafood Processing Research Group School of Agriculture Shiraz University Shiraz Iran.
出版信息
Food Sci Nutr. 2017 Dec 15;6(2):318-324. doi: 10.1002/fsn3.557. eCollection 2018 Mar.
Antifungal activity of essential oils (EOs) of (thyme) and (clove) against growth and aflatoxin B production 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 B production 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 B production and fungal growth in cheese, but only the clove EO at 150 ppm was able to prevent the fungal growth and aflatoxin B production completely. Thyme EO reduced aflatoxin B value 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.
研究了百里香和丁香精油对黄曲霉生长及黄曲霉毒素B产生的抗真菌活性，实验分别在马铃薯葡萄糖琼脂（PDA）、马铃薯葡萄糖肉汤（PDB）以及作为食品模型的伊朗白奶酪中进行。结果表明，精油在PDB培养基中的抑制潜力大于PDA培养基。丁香精油在PDB培养基中，分别在300 ppm和100 ppm时可抑制真菌生长及黄曲霉毒素B的产生。然而，百里香精油不能完全抑制真菌生长，在400 ppm时显示出最强的抑制效果。精油在实验室培养基中的抑制活性也高于食品环境。所有浓度的精油均能降低奶酪中黄曲霉毒素B的产生及真菌生长，但只有150 ppm的丁香精油能够完全抑制真菌生长及黄曲霉毒素B的产生。百里香精油在10 μl时可将黄曲霉毒素B值降至检测阈值（2 ppb）以下。我们的研究结果表明，精油可作为一种天然抑制剂，用于控制伊朗白奶酪等食品的真菌污染。
Zotero 插件