Open AccessThe inhibitory potential of Zataria multiflora and Syzygium aromaticum essential oil on growth and aflatoxin production by Aspergillus flavus in culture media and Iranian white cheese
Author(s) -
MoosaviNasab Marzieh,
Jamalian Jalal,
Heshmati Hana,
HaghighiManesh Soroush
Publication year - 2018
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.557
Subject(s) - aflatoxin , aspergillus flavus , syzygium , food science , essential oil , potato dextrose agar , fungal growth , minimum inhibitory concentration , aspergillus , biology , chemistry , agar , microbiology and biotechnology , botany , bacteria , antimicrobial , genetics
Antifungal activity of essential oils ( EO s) of Zataria multiflora (thyme) and Syzygium aromaticum (clove) against Aspergillus flavus growth and aflatoxin B 1 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 EO s in the PDB medium is more than PDA medium. Clove EO on PDB medium prevented fungal growth and aflatoxin B 1 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. EO s also had more inhibitory activity in laboratory culture media than the food environments. EO s in all concentrations reduced aflatoxin B 1 production and fungal growth in cheese, but only the clove EO at 150 ppm was able to prevent the fungal growth and aflatoxin B 1 production completely. Thyme EO reduced aflatoxin B 1 value to below detection threshold (2 ppb) at 10 μl. Our findings propose EO s as a natural inhibitor to control fungal contamination of foodstuffs such as Iranian white cheese.