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Effect of Zataria multiflora Boiss. essential oil on growth and aflatoxin formation by Aspergillus flavus in culture media and cheese.
Food Chem Toxicol. 2009 Oct; 47(10):2397-400.FC

Abstract

The effect of Zataria multiflora Boiss. essential oil (EO) against growth, spore production and aflatoxin formation by Aspergillus flavus ATCC 15546 was investigated in synthetic media as well as Iranian ultra-filtered white cheese in brine. EO effectively inhibited radial growth and spore production on potato dextrose agar (PDA) in a dose-dependent manner. At 200 ppm, the radial growth and sporulation reduced by 79.4% and 92.5%, respectively. The growth was completely prevented at EO400 ppm on PDA, and minimum fungicidal concentration (MFC) of the oil was estimated at 1000 ppm. The oil also significantly suppressed mycelial growth and aflatoxin synthesis in broth medium at all concentrations tested (P<0.05). At 150 ppm of EO, the mycelial growth and aflatoxin accumulation reduced by 90% and 99.4%, respectively. The EO at all concentrations tested, had an inhibitory effect against radial fungal growth and aflatoxin production by A. flavus in cheese. However, no concentration of EO examined was able to completely inhibit the growth and aflatoxin production in cheese. The results suggested the potential substitution of the antifungal chemicals by this EO as a natural inhibitor to control the growth of molds in foods such as cheese.

Authors+Show Affiliations

Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

19477213

Citation

Gandomi, Hassan, et al. "Effect of Zataria Multiflora Boiss. Essential Oil On Growth and Aflatoxin Formation By Aspergillus Flavus in Culture Media and Cheese." Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association, vol. 47, no. 10, 2009, pp. 2397-400.
Gandomi H, Misaghi A, Basti AA, et al. Effect of Zataria multiflora Boiss. essential oil on growth and aflatoxin formation by Aspergillus flavus in culture media and cheese. Food Chem Toxicol. 2009;47(10):2397-400.
Gandomi, H., Misaghi, A., Basti, A. A., Bokaei, S., Khosravi, A., Abbasifar, A., & Javan, A. J. (2009). Effect of Zataria multiflora Boiss. essential oil on growth and aflatoxin formation by Aspergillus flavus in culture media and cheese. Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association, 47(10), 2397-400. https://doi.org/10.1016/j.fct.2009.05.024
Gandomi H, et al. Effect of Zataria Multiflora Boiss. Essential Oil On Growth and Aflatoxin Formation By Aspergillus Flavus in Culture Media and Cheese. Food Chem Toxicol. 2009;47(10):2397-400. PubMed PMID: 19477213.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of Zataria multiflora Boiss. essential oil on growth and aflatoxin formation by Aspergillus flavus in culture media and cheese. AU - Gandomi,Hassan, AU - Misaghi,Ali, AU - Basti,Afshin Akhondzadeh, AU - Bokaei,Saeed, AU - Khosravi,Alireza, AU - Abbasifar,Arash, AU - Javan,Ashkan Jebelli, Y1 - 2009/05/27/ PY - 2009/03/07/received PY - 2009/05/13/revised PY - 2009/05/20/accepted PY - 2009/5/30/entrez PY - 2009/5/30/pubmed PY - 2009/12/16/medline SP - 2397 EP - 400 JF - Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association JO - Food Chem Toxicol VL - 47 IS - 10 N2 - The effect of Zataria multiflora Boiss. essential oil (EO) against growth, spore production and aflatoxin formation by Aspergillus flavus ATCC 15546 was investigated in synthetic media as well as Iranian ultra-filtered white cheese in brine. EO effectively inhibited radial growth and spore production on potato dextrose agar (PDA) in a dose-dependent manner. At 200 ppm, the radial growth and sporulation reduced by 79.4% and 92.5%, respectively. The growth was completely prevented at EO400 ppm on PDA, and minimum fungicidal concentration (MFC) of the oil was estimated at 1000 ppm. The oil also significantly suppressed mycelial growth and aflatoxin synthesis in broth medium at all concentrations tested (P<0.05). At 150 ppm of EO, the mycelial growth and aflatoxin accumulation reduced by 90% and 99.4%, respectively. The EO at all concentrations tested, had an inhibitory effect against radial fungal growth and aflatoxin production by A. flavus in cheese. However, no concentration of EO examined was able to completely inhibit the growth and aflatoxin production in cheese. The results suggested the potential substitution of the antifungal chemicals by this EO as a natural inhibitor to control the growth of molds in foods such as cheese. SN - 1873-6351 UR - https://www.unboundmedicine.com/medline/citation/19477213/Effect_of_Zataria_multiflora_Boiss__essential_oil_on_growth_and_aflatoxin_formation_by_Aspergillus_flavus_in_culture_media_and_cheese_ DB - PRIME DP - Unbound Medicine ER -