Figure - uploaded by Fateme Akrami
Content may be subject to copyright.
Frequency of isolation of mould species from visibly mouldy Norvegia and Jarlsberg cheeses
Source publication
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 p...
Context in source publication
Similar publications
Penicillium digitatum is a mesophilic fungus belonging to the genus, Penicillium and a producer of citrinin. This mycotoxin is a secondary metabolite and its existence has been reported in several agricultural products. In this study, the effect of Rhodotorula mucilaginosa on the production of citrinin by P. digitatum and the degradation of citrini...
Citations
... . 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). ...
... The major components of ZEO were thymol (51.10%), carvacrol (18.98%), p-cymene (9.55%), and gammaterpinene (3.72%). Similar to this finding, several previous studies also reported that carvacrol and thymol were the main active substances of ZEO (Bazargani-Gilani et al., 2014;Noori et al., 2012;Shafiee & Javidnia, 1997). Furthermore, it was shown that carvacrol and thymol could inhibit fungal growth (Pérez-Alfonso et al., 2012). ...
... TA B L E 6 Inhibition zones diameter (mm) of Zataria multiflora essential oil (ZEO) and Cinnamomum zeylanicum essential oil (CEO) vapor phases and their combination against P. citrinum. findings are not in accordance with the results of other previous studies, which showed that higher levels of EOs in the liquid phase are required to inhibit microbial growth in foods compared to culture media (Gandomi et al., 2009;Noori et al., 2012), and it is due to interaction between food components and EOs constituents (Mahmoudzadeh et al., 2022;Ultee et al., 1998). ...
The objective of this study was to evaluate the antifungal effects of Zataria multiflora (ZEO) and Cinnamomum zeylanicum (CEO) essential oils in the vapor phase against Aspergillus flavus and Penicillium citrinum in vitro and cheese. The antifungal activities of the vapors of ZEO and CEO were assessed by determining the minimum inhibitory concentration (MIC), fractional inhibitory concentration (FIC) index, and inhibition zone diameters. Thymol (51.10%) and cinnamaldehyde (77.82%) were the main constituents of ZEO and CEO, respectively. The MIC values of the vapors of ZEO and CEO against A. flavus were 25 and 12.5 μL/L and against P. citrinum were 800 and 400 μL/L, respectively. The in vitro results showed that the combination of the vapor phases of ZEO and CEO could synergistically inhibit the growth of A. flavus (FIC index = 0.75). In the cheese, the growth of P. citrinum was entirely inhibited by the combination of ZEO and CEO vapors, even at very low concentrations (1/16 MIC). In conclusion, the vapor phases of ZEO and CEO showed the potential to be applied as effective natural antifungals and alternatives to synthetic preservatives in cheese.
... Arzúa-Ulloa cheese Penicillium citrinum Eugenol and thymol ↓ CIT [172] Iranian and mozzarella cheeses P. citrinum Zataria multiflora Boiss EO ↓ CIT [173,174] 1 Arrows indicate reduction in growth, mycotoxin production or spore germination. ...
... However, in cheeses a concentration of 150 µg mL −1 of eugenol and thymol inhibited CIT production by P. citrinum in "Arzúa-Ulloa" cheese, while in "Cabreriro" cheese these antifungal agents did not affect the CIT amounts [172]. In other studies, the Zataria multiflora Boiss EO decreased the growth and CIT production by P. citrinum in Iranian cheese and mozzarella [173,174]. Despite the use of EOs and compounds with a strong flavor in the above-mentioned studies, only the organoleptic effect of Z. multiflora Boiss EO was tested. ...
... Despite the use of EOs and compounds with a strong flavor in the above-mentioned studies, only the organoleptic effect of Z. multiflora Boiss EO was tested. Concentrations over 600 ppm, which were more effective against CIT production, were disliked by the consumers and, consequently, their applications were limited [174]. ...
Ripened foods of animal origin comprise meat products and dairy products, being transformed by the wild microbiota which populates the raw materials, generating highly appreciated products over the world. Together with this beneficial microbiota, both pathogenic and toxigenic microorganisms such as Listeria monocytogenes, Salmonella enterica, Staphylococcus aureus, Clostridium botulinum, Escherichia coli, Candida spp., Penicillium spp. and Aspergillus spp., can contaminate these products and pose a risk for the consumers. Thus, effective strategies to hamper these hazards are required. Additionally, consumer demand for clean label products is increasing. Therefore, the manufacturing sector is seeking new efficient, natural, low-environmental impact and easy to apply strategies to counteract these microorganisms. This review gathers different approaches to maximize food safety and discusses the possibility of their being applied or the necessity of new evidence, mainly for validation in the manufacturing product and its sensory impact, before being implemented as preventative measures in the Hazard Analysis and Critical Control Point programs.
... In general, products that suffer the most from short shelf life are those with high pH, water activity and fat content, as are fresh cheeses. For these dairy products, several innovative strategies have been proposed to improve preservability: use of natural bio-active preservatives such as endolysins, lysozyme, lactoferrin or essential oils [2][3][4][5][6][7]; strategies involving preserving brines [8][9][10][11]; non-thermal treatments such as high-pressure processing, pulsed light, ultrasonication and cold plasma [12][13][14][15][16]. Moreover, novel packaging systems (edible films and coatings), modified atmosphere packaging or protective cultures have been tested [17][18][19][20][21][22][23]. ...
Burrata is a fresh pasta filata cheese manufactured in Italy. Its demand on the worldwide market is constantly growing, and prolonging its shelf-life is an important challenge for the Italian dairy industry. In the present study, combining a commercial bio-protective starter and modified atmosphere packaging (MAP) was evaluated as a strategy to delay the spoilage of product quality. Three experimental samples of burrata were produced by experimental trials at the industrial level and stored for 28 days under refrigerated conditions. Two samples contained the protective starter but were packaged differently (under MAP and immersed in water), and one did not contain the starter and was packaged under MAP. A sample of burrata without a starter and immersed in water was also prepared and used as a control. The combination of MAP and bio-protective starter delayed the degradation of lactose and citric acid, used as indices of microbial activity. In fact, lower counts of Enterobacteriaceae and Pseudomonas were observed in this sample. In contrast, control burrata had the highest level of total Volatile Organic Compounds (VOC) at the end of the storage period, because of higher microbial activity. Even though all samples were judged to be unacceptable after 28 days from the sensory point of view, the sample with bio-protective starter under MAP had the best score after 21 days, obtaining a shelf-life extension of about 7 days with respect to control. In conclusion, the combination of MAP and protective starter culture could be an easy way to extend the shelf-life of burrata stored under correct refrigerated conditions.
... 5 It has been employed in folk medicine for sundry purposes such as antibacterial, anti-inflammatory, antispasmodic, antipyretic and antihyperlipidemic. 6 From past until now, antioxidant and antimicrobial functions of several extracts such as thyme 7 , rosemary and thyme 8 , and tomato juice 9 have been investigated on quality attributes of mozzarella. The purpose of present research was to evaluate the influence of H. officinalis extract on mozzarella to improve its microbial and antioxidant attributes during storage. ...
Mozzarella was identified as one of the most extensively consumed dairy products. The aim of this study was to investigate the effect of Hyssopus officinalis extract on microbial properties, antioxidant activity, and mozzarella storage. Ultrasound was applied to gain extract and tests, such as total phenolics, antioxidant attributes, and microbial investigation were accomplished. Physicochemical features, peroxide, sensory evaluation and microbial population were assessed on mozzarella including 0, 1.13 and 1.40 μg/ml Hyssopusofficinalis extract during 45 days. The highest phenolic content was observed in rosmarinic acid (60.33 ± 2.31 mg/g) and Listeria monocytogenes was recognized as the most resistant microorganism in Hyssopus officinalis. The physicochemical results were found to be standard and the lowest peroxide was detected in the sample with the highest extract amount (1.40 μg/ml) on the 45th day. The microbial evaluation showed that mentioned extract was effective to minimize survival of Escherichia coli and Listeria monocytogenes during storage. The reduction in contamination hazard of Escherichia coli almost 1 log CFU/mL was detected in treatment samples during storage. The Hyssopus officinalis extract was spotted as the most appropriate agent to improve functional and sensory properties of mozzarella.
... Furthermore, the application of some natural products like mint extract [168] and neem leaf extract [202] have been reported to inhibit CIT production. The use of Zataria multiflora Boiss essential oil inhibited the growth of P. citrinum in lab conditions and CIT production in cheese [203,204]. A similar finding was also reported with the application of eugenol and thymol in Spanish cheese [205]. ...
Citrinin (CIT) is a mycotoxin produced by different species of Aspergillus, Penicillium, and Monascus. CIT can contaminate a wide range of foods and feeds at any time during the pre-harvest, harvest, and post-harvest stages. CIT can be usually found in beans, fruits, fruit and vegetable juices, herbs and spices, and dairy products, as well as red mold rice. CIT exerts nephrotoxic and genotoxic effects in both humans and animals, thereby raising concerns regarding the consumption of CIT-contaminated food and feed. Hence, to minimize the risk of CIT contamination in food and feed, understanding the incidence of CIT occurrence, its sources, and biosynthetic pathways could assist in the effective implementation of detection and mitigation measures. Therefore, this review aims to shed light on sources of CIT, its prevalence in food and feed, biosynthetic pathways, and genes involved, with a major focus on detection and management strategies to ensure the safety and security of food and feed. Key Contribution: Food and feed contamination with citrinin is a major concern worldwide. This article discusses its chemistry and biosynthesis, as well as its health consequences and impact on agricultural products, as well as detection and mitigation measures to assure the safety and security of food and feed. Citation: Kamle, M.; Mahato, D.K.; Gupta, A.; Pandhi, S.; Sharma, N.; Sharma, B.; Mishra, S.; Arora, S.; Selvakumar, R.; Saurabh, V.; et al. Citrinin Mycotoxin Contamination in Food and Feed: Impact on Agriculture, Human Health, and Detection and Management Strategies. Toxins 2022, 14, 85.
... In Iran, Z. multiflora is used as a food spice and also as a traditional medicine for treatment of various diseases. The antioxidants, an antibacterial and antifungal activity of Z. multiflora essential oil (ZEO) have been demonstrated and are attributed to phenolic compounds such as carvacrol and thymol [6][7][8] . The essential oil can be obtained by distilling or pressing the plant's leaves, roots, fruits, seeds, stems or flowers 9 . ...
Introduction: The post-harvest damage to fruits is estimated to be about 10-30% of the total products, which reaches up to 30-50% in some perishable fruits. About 25 species of fungi and bacteria including Botrytis spp. and in particular Botrytis cinerea are known to contaminate fruits, vegetables and ornamental greenhouse plants. The aim of this study was to investigate the antifungal activity of different concentrations of Zataria multiflora essential oil (ZEO) against B. cinerea.
Materials and Methods: The ZEO was extracted through steam distillation and analyzed by gas chromatography-mass spectrometry. The strawberries packages were exposed to ZEO with different concentrations (0, 200, 400, 600, and 800 ppm) and satarch nanoparticles. The exposed fruits were kept for 24 days at two temperatures of 20°C and 4°C.
Results: The ZEO decreased mycelium growth even when only 200 ppm of it was added to each container. The response was dose-dependent, so that the 800 ppm dose of ZEO showed complete inhibitory effect. The minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) values for ZEO against B. cinerea were 200 µg/mL and 500 µg/mL, respectively. Additionally, ZEO preserved the sensory characteristics.
Conclusion: The ZEO may be effectively used in packaging of strawberry to increase its shelf life by inhibition of B. cinerea.
... Dillapiol (12.04%) Goat Origanum compactum ( Noori et al., 2012) N. Khorshidian et al. ...
... However, P. citrinum was not completely inhibited by EO at 1000 ppm and an inhibition of 89.94% for fungi growth and 87% for citrinin production were reported. ( Noori et al., 2012). Es'haghi Gorji et al. (2014 added Z. multiflora Boiss essential oil at various amounts (0.05, 0.1, 0.2 or 0.4%) to the milk for preparation of Gouda cheese and its influence on microbiological characteristics and formation of biogenic amines was studied during 90 days of ripening. ...
Increasing demand of consumers to use food products without preservatives or natural preservatives as possible has compelled the food industries for utilization of preservatives with herbal and microbial origins instead of artificial preservatives in their production. Essential oils are volatile, natural plant-derived substances that are used in medicine, food flavoring and food preservation. These diverse compounds represent considerable potential antioxidant, antibacterial and antifungal activities via various mechanisms. This review represents an overview on the impact of essential oils and their constituents as natural antimicrobials versus common pathogenic and spoilage microorganisms in cheese along with the related mechanisms of actions. Industrial relevance Natural preservatives have proven popularity such that interest continues in substituting artificial additives with natural. Therefore, production of safe food without or with low amounts of synthetic preservatives is one of the most important challenges in the food industry. This review, introduces the potential application of essential oils as natural antimicrobial agents for reduction of common spoilage and pathogenic bacteria as well as molds and yeasts in cheese-making industry.
... For example, the citrinin production can be inhibited by fatty acids or their corresponding methylketones[15].Hajjaj et al. (2011)reported that citrinin production could be drastically reduced or even eliminated by some amino acids in Monascus ruber[16].Tan et al. (2014)provided proteomic insight into the effect of ethanol on the citrinin biosynthesis pathway in Monascus purpureus[17]. However, researches related to P. citrinum and citrinin mainly focused on developing methods to remove citrinin from food and feed[18][19][20]or the influence of different culture conditions on citrinin accumulation[2,21]. Hence, research on the citrinin biosynthesis pathway and its regulation mechanism in P. citrinum is rarely found. ...
Citrinin is a toxic secondary metabolite of Penicillium citrinum and its contamination in many food items has been widely reported. However, research on the citrinin biosynthesis pathway and its regulation mechanism in P. citrinum is rarely reported. In this study, we investigated the effect of different carbon sources on citrinin production by P. citrinum and used transcriptome analysis to study the underlying molecular mechanism. Our results indicated that glucose, used as the sole carbon source, could significantly promote citrinin production by P. citrinum in Czapek's broth medium compared with sucrose. A total of 19,967 unigenes were annotated by BLAST in Nr, Nt, Swiss-Prot and Kyoto Encyclopedia of Genes and Genomes (KEGG) databases. Transcriptome comparison between P. citrinum cultured with sucrose and glucose revealed 1085 differentially expressed unigenes. Among them, 610 were upregulated while 475 were downregulated under glucose as compared to sucrose. KEGG pathway and Gene ontology (GO) analysis indicated that many metabolic processes (e.g., carbohydrate, secondary metabolism, fatty acid and amino acid metabolism) were affected, and potentially interesting genes that encoded putative components of signal transduction, stress response and transcription factor were identified. These genes obviously had important impacts on their regulation in citrinin biosynthesis, which provides a better understanding of the molecular mechanism of citrinin biosynthesis by P. citrinum.
... Tan et al. (2014) provided proteomic insight into the effect of ethanol on the citrinin biosynthesis pathway in Monascus purpureus [17]. However, researches related to P. citrinum and citrinin mainly focused on developing methods to remove citrinin from food and feed [18][19][20] or the influence of different culture conditions on citrinin accumulation [2,21]. Hence, research on the citrinin biosynthesis pathway and its regulation mechanism in P. citrinum is rarely found. ...
Citrinin is a toxic secondary metabolite of Penicillium citrinum and its contamination in many food items has been widely reported. However, research on the citrinin biosynthesis pathway and its regulation mechanism in P. citrinum is rarely reported. In this study, we investigated the effect of different carbon sources on citrinin production by P. citrinum and used transcriptome analysis to study the underlying molecular mechanism. Our results indicated that glucose, used as the sole carbon source, could significantly promote citrinin production by P. citrinum in Czapek's broth medium compared with sucrose. A total of 19,967 unigenes were annotated by BLAST in Nr, Nt, Swiss-Prot and Kyoto Encyclopedia of Genes and Genomes (KEGG) databases. Transcriptome comparison between P. citrinum cultured with sucrose and glucose revealed 1085 differentially expressed unigenes. Among them, 610 were upregulated while 475 were downregulated under glucose as compared to sucrose. KEGG pathway and Gene ontology (GO) analysis indicated that many metabolic processes (e.g., carbohydrate, secondary metabolism, fatty acid and amino acid metabolism) were affected, and potentially interesting genes that encoded putative components of signal transduction, stress response and transcription factor were identified. These genes obviously had important impacts on their regulation in citrinin biosynthesis, which provides a better understanding of the molecular mechanism of citrinin biosynthesis by P. citrinum.
... Letters in Applied Microbiology 59, 621--630 © 2014 The Society for Applied Microbiology more cheese. According to different studies, Z. multiflora has antimicrobial effects (Mansour et al. 2010;Noori et al. 2012;Sajed et al. 2013) and could lead to the reduction of micro-organisms, some of which are positive decarboxylase and responsible for producing BAs. It has been confirmed that the antimicrobial activity of most essential oils is attributed to their content on phenolic monoterpenes, in particular, thymol and carvacrol (Saei-Dehkordi et al. 2010). ...
Unlabelled:
The effect of Zataria multiflora Boiss. (Z. multiflora) essential oils (EO) on biogenic amines (BAs) production and microbial counts in Gouda cheese has been investigated. Zataria multiflora was added to milk in different concentrations (0·05, 0·1, 0·2 and 0·4% (v/v)). The BAs (tyramine and histamine) were measured by RP-HPLC, following extraction from the cheese. Various microbiological analyses (aerobic mesophilic bacteria, enterococci, mesophilic lactobacilli, Enterobacteriaceae, lactococci and yeasts) were performed during ripening using the viable plate count method on specific culture media. The overall acceptability of cheeses was investigated by seven panellists. All the samples containing different concentrations of EO were acceptable to the panellists. Also, Gouda cheeses with 0·2% Z. multiflora EO showed the highest acceptability among all the samples. At the end of maturation period, 0·1, 0·2 and 0·4% Z. multiflora EO reduced tyramine and histamine significantly to 5%, 22% and 44% for tyramine and 14%, 29% and 46% for histamine, respectively, when compared to the control group. The increase of Z. multiflora EO concentrations led to further decrease in BAs content and microbial counts. The maximum microbiological reduction was observed in yeasts, and minimum microbiological reduction was seen in Enterobacteriaceae counts. Zataria multiflora EO could be used for reduction of BAs and also as a flavouring agent in Gouda cheese and could contribute to consumers' health.
Significance and impact of the study:
The presence of biogenic amines in cheese has a serious impact on public health. Besides, there is growing concern about the use of chemical preservatives and the food industry is looking for new natural preservation methods. Zataria multiflora Boiss. essential oil is well known for its antimicrobial effects, and we attempted to reduce biogenic amines formation in Gouda cheese using Z. multiflora Boiss. essential oil as a natural additive. Furthermore, the desirable organoleptic qualities such as flavour, odour, texture and colour were achieved by adding Z. multiflora Boiss. to cheese.
