English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Molds are ubiquitously distributed in nature and their spores can be found in  the atmosphere even at high altitudes. The difficulty of controlling these  undesirable molds, as well as the growing interest of the consumers in  natural products, have been forcing the industry to find new alternatives for  food preservation. The modern trends in nutrition suggest the limitation of  synthetic food additives or substitution with natural ones. Aromatic herbs  are probably the most important source of natural antimicrobial agents.  Origanum heracleoticum L. essential oil has been known as an interesting  source of antimicrobial compounds to be applied in food preservation. In the  this work, we have investigated the effect of essential oil obtained from O.  heracleoticum on growth of six isolates of Penicillium aurantiogriseum and  four isolates of Penicillium chrysogenum isolated from meat plant for  traditional Petrovacka sausage (Petrovská klobása) production. The findings  reveal that the essential oil of O. heracleoticum provides inhibition of all  of fungal isolates tested. O. heracleoticum L. essential oil exhibited higher  antifungal activity against the isolates of P. chrysogenum than the isolates  of P. aurantiogriseum. O. heracleoticum essential oil showed a MIC value  ranging from 25 to 100 μL/mL. The fungi cultivated in the medium with higher  concentration of essential oil showed certain morphological changes. The  alterations included lack of sporulation and loss of pigmentation

Effect of Origanum heracleoticum L. essential oil on food-borne Penicillium aurantiogriseum and Penicilium chrysogenum isolates