Effect of Zataria multiflora Boiss. Essential Oil on Growth and Citrinin Production by Penicillium citrinum in Culture Media and Mozzarella Cheese

Abstract

In the present work, the effects of Zataria multiflora Boiss. essential oil (EO) against growth and citrinin production by Penicillium citrinum ATCC 1156 were evaluated in culture media and mozzarella cheese. The growth was completely inhibited at 200 ppm on potato dextrose agar, and minimum fungicidal concentration of the EO was estimated at 400 ppm. EO strongly suppressed the growth and citrinin formation in media with a dose‐dependent manner. At 200 ppm in yeast extract sucrose (broth) flasks, mycelial dry weight and citrinin production significantly reduced by 87.5 and 92.4%, respectively (P < 0.05). The EO at all concentrations had an inhibitory effect against fungal growth and citrinin production by P. citrinum in mozzarella cheese but no concentration of EO tested was able to absolutely prevent the fungal growth and citrinin production in mozzarella cheese. It is concluded that this EO could be safely used as a preservative material on some kinds of food such as cheese to protect them from fungal contaminations. Practical Applications The significant (P < 0.05) inhibitory effect of the essential oil (EO) on growth and citrinin production by Penicillium citrinum presented in this study can propose the use of the EO as an antifungal compound in the food industry.

The evaluation of Zataria multiflora Boiss. essential oil effect on biogenic amines formation and microbiological profile in Gouda cheese

“…; Noori et al . ; Sajed et al . ) and could lead to the reduction of micro‐organisms, some of which are positive decarboxylase and responsible for producing BAs.…”

Combined antifungal effects of the vapor phases of Zataria multiflora and Cinnamomum zeylanicum essential oils against Aspergillus flavus and Penicillium citrinum in vitro and cheese

“…However, other studies reported the antifungal effects of the liquid phase of EOs in cheese (Gandomi et al, 2009;Jeong et al, 2014;Noori et al, 2012). The antifungal effect of Z. multiflora EO in the liquid phase against A. flavus in culture media and Iranian white cheese has been investigated (Gandomi et al, 2009).…”

“…is an aromatic plant endemic to Iran, Pakistan, and Afghanistan; and locally known as “Avishane Shirazi” (Aliakbarlu et al, 2013 ; Shaiq Ali et al, 2000 ). Z. multiflora essential oil (ZEO) has various biological activities, including antioxidant, antibacterial, and antifungal activities (Aliakbarlu et al, 2013 ; Gandomi et al, 2009 ; Noori et al, 2012 ). Meanwhile, the antifungal activity of the liquid phase of ZEO against Aspergillus flavus in culture media and cheese model has also been reported (Moosavi‐Nasab et al, 2018 ).…”

Inhibitory Effect of Clove (Syzygium aromaticum) on the Growth of Penicillium citrinum and Citrinin Production

“…; Noori et al . ). The components of clove and thyme, i.e., eugenol and thymol, respectively, have been reported to inhibit P. citrinum growth and citrinin production as reported by Vazquez et al .…”