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The Inhibition of Contaminated Molds by Some Essential Oils in Cheeses (Turkish with English Abstract)

Yıl 2011, Cilt: 36 Sayı: 3, 177 - 184, 01.06.2011

Öz

Mould contamination causes significant quality problems and economical consequences for the cheese producers. The contaminated fungi strains isolated from cheeses have been commonly determined as Penicillium commune, P. verrucosum, P. roqueforti, P. palitans, Aspergillus şavus and Geotrichum candidum. Sorbic acid or its salts are applied on surface of cheeses for inhibiting spoilage moulds. Restrictions imposed by the food industry and regulatory agencies on the use of some synthetic food additives have led to search for natural antimicrobial compounds. Herbs and spices have effective compounds to ensure microbiological safety of foods. Salvia officinalis (sage), Laurus nobilis (laurel), Cinnamomum zeylanicum (cinnamon), Thymus vulgaris (thyme), Cymbopogon citratus (lemon grass), Origanum vulgare (oregano) essential oils (Eos) could inhibit the spoilage mould şora in cheeses. It has been reported that Eos of thymol and clove inhibit the growth of P. citrinum in Cheddar cheese and A. şavus in Kashar cheese; olive leaf extracts inhibit the growth of A. niger, P. citrinum, P. roqueforti in Tulum cheese and Mucor racemosus in White cheese.

Kaynakça

  • Leung AY. 1978. Encyclopedia of Common Natural Ingredients Used in Food, Drugs and Cosmetics, 309–311, Wiley, New York.
  • Coma V. 2008. Bioactive packing technologies for extend shelf life of meat-based products. Meat Sci 78, 90-103.
  • Bullerman LB, Lieu FY, Seier SA. 1977. Inhibition of growth and aflatoxin production by cinnamon and clove oils, cinnamic aldehyde and eugenol. J Food Sci42 (4): 1107–1109.
  • Yahyazadeh M, Omidbaigi R, Zare R, Taheri H. 2008. Effect of some essential oils on mycelial growth of Penicillium digitatum Sacc. World J Microbiol Biotechnol24:1445–1450.
  • Sipailiene A, Venskutonis PR, Baranauskiene R. 2006. Antimicrobial activity of commercial samples of thyme and marjoram oils. J Essent Oil Res 18: 698-703.
  • Samapundo S, Meulenaer BDe, Osei-Nimoh D, Lamboni Y, Debevere J, Devlieghere F. 2007. Can phenolic compounds be used for the protection of corn from fungal invasion and mycotoxin contamination during storage? Food Microbiol 24: 465–473.
  • Kure CF, Wasteson Y, Brendehaug J, Skaar I. 2001. Mould contaminants on Jarlsberg and Norvegia cheese blocks from four factories. Int J Food Microbiol70: 21–27.
  • Özdemir C, Demirci M. 2006. Selected Microbiological Properties of Kashar Cheese Samples Preserved with Potassium Sorbate. Int J Food Prop9: 515–521.
  • Hayaloğlu AA, Kirbağ S. 2007. Microbial quality and presence of moulds in Kuflu cheese. Int J Food Microbiol115: 376-380.
  • Kamber U. 2008. The Traditional Cheeses of Turkey: Cheeses Common to All Regions. Food Rev Int24: 1-38.
  • Kıvanç M. 1990. Mold growth and presence of aflatoxin in some Turkish cheese. J Food Safety10: 287-294.
  • Korukluoğlu M, Sahan Y, Yiğit A. 2007. Antifungal properties of olive leaf extracts and their phenolic compounds. J Food Safety 28: 76- 87.
  • Torkar KG, Vengust A. 2008. The presence of yeasts, moulds and aflatoxin M1 in raw milk and cheese in Slovenia. Food Control 19: 570-577.
  • Demirer MA. 1974. A study of moulds isolated from certain cheeses and their ability to produce aflatoxins. J. Ankara Üniv Vet Fac 21 (1-2): 29-35.
  • Nasser LA. 2001. Fungal contamination of white cheese at the stage of consumption in Suudi Arabia, Pakistan. J Biol Sci 4(6): 733-735.
  • Kure CF, Skaara I, Brendehaug J. 2004. Mould contamination in production of semi-hard cheese. Int J Food Microbiol 93: 41– 49.
  • Scott PM. 1980. Toxins of Penicillium species used in cheese manufacture. J Food Protect 44: 702-710.
  • Hassanin NI. 1993. Detection of mycotoxigenic fungi and bacteria in processed cheese in Egypt. Int Biodeter Biodegr 31: 15-23.
  • Lund F, Filtenborg O, Frisvad JC. 1995. Associated mycoflora of cheese. Food Microbiol 12:173-180.
  • Alperden I. 1978. Hayvansal ürünlerde mikotoksin arafltırmaları ve kalite kontrol esasları. TÜBİTAK-MAM Bilimsel End. Araflt. Enst.31:129. 21. Aran N, Eke D. 1987. Kaflar peynirlerinde tüketim aflamasında küf florasının ve kontaminasyon düzeyinin belirlenmesi. Gıda Sanayi (1).
  • Kıvanç M. 1992. Fungal contamination of Kashar cheese in Turkey. Nahrung/Food 36(6): 578-583.
  • Rusu V, Sindilar E. 2004. Research concerning the contamination of Cascaval cheese with fungi. Medicina Veterinara, Universitatea de Stiinte Agricole si Medicina Veterinara "Ion Ionescu de la Brad" Iasi. 47 (6): 274-277.
  • Tsai WYJ, Liewen MB, Bullerman LB. 1988. Toxicity and sorbate sensitivity of molds isolated from surplus commodity cheeses. J Food Protect 51: 457-462.
  • Hocking AD, Faedo M. 1992. Fungi causing thread mould spoilage of vacuum packaged Cheddar cheese during maturation. Int J Food Microbiol 16: 23-30.
  • Kure CF, Skaar I. 2000. Mould growth on the Norwegian semi-hard cheeses Norvegia and Jarlsberg. Int J Food Microbiol 62: 133–137.
  • Bostan K. 1996. Sensory, chemical and microbiologic features of Tulum Cheese kept in varius packeges. In: All aspects of cheese. Hasat Press Inc. Istanbul, 255-259.
  • Arevalo MP, Rodriguezaverez C, Arias A, Sierra A. 1996. Occurence of molds in fresh cheese. J Food Quality 19: 251.
  • Topal S. 1987. The preserving of surface moulding in cheese with preservative matter. TÜBİTAK-MAE, Gebze-Turkey.
  • Larsen TO, Svendsen A, Smedsgaard J. 2001. Biochemical characterization of ochratoxin A-producing strains of the genus Penicillium. Appl and Environ Microb67:3630–3635.
  • Frisvad JC, Thrane U. 2000. Mycotoxin production by common filamentous fungi: In: Samson RA, Hoekstra S, Frisvad JC, Filtenborg O. (Eds.), Introduction to Food and Airborne Fungi. Centraalbureau voor SchimmelculturesUtrecht, 321-331.
  • Mateo R, Medina A, Mateo EM, Mateo F, Jimenez M. 2007. An overview of ochratoxin A in beer and wine. Int J Food Microbiol 119: 79-83.
  • Cabanas R, Bragulat MR, Abarca ML, Castella G, Cabanes FJ. 2008. Occurrence of Penicillium verrucosumin retail wheat flours from the Spanish market. Food Microbiol 25: 642– 647.
  • Pitt JI. 1987. Penicillium viridicatum, Penicillium verrucosum, and production of ochratoxin A. Appl and Environ Microb 53: 266- 269.
  • Aldred D, Cairns-Fuller V, Magan N. 2008. Environmental factors affect efficacy of some essential oils and resveratrol to control growth and ochratoxin A production by Penicillium verrucosumand Aspergillus westerdijkiae on wheat grain. J Stored Prod Res 44: 341-346.
  • Elmholt S, Labouriau R, Hestbjerg H. 1999. Detection and estimation of conidial abundance of Penicillium verrucosum in soil by dilution plating on a selective and diagnostic agar medium (DYSG). Mycol Res 103 (7): 887-895.
  • Arroyo M, Aldred D, Magan N. 2005. Environmental factors and weak organic acid interactions have differential effects on control of growth and ochratoxin A production by Penicillium verrucosumisolates in bread. Int J Food Microbiol 98: 223–231.
  • Abramson D. 1997. Toxicants of the genus Penicillium. In: Felix D’Mello, JP (Ed). Handbook of Plant and Fungal Toxicants, CRC Press, Buca Raton, 303-317.
  • Legan JD. 1993. Mould spoilage of bread: the problem and some solutions. Int Biodeter Biodegr32: 35– 53.
  • Nasar-Abbas SM, Halkman AK. 2004. Antimicrobial effect of water extract of Sumac (Rhus coriaria L.) on the growth of some food borne bacteria including pathogens. Int J Food Microbiol97: 63–69.
  • Abyaneh MR, Shams-Ghahfarokhi M, Rezaee MB, Jaimand K, Alinezhad S, Saberi R, Yoshinari T. 2009. Chemical composition and antiaflatoxigenic activity of Carum carvi L., Thymus vulgaris and Citrus aurantifoliaessential oils. Food Control 20:1018–1024.
  • Burt S. 2004. Essential oils: their antibacterial properties and potential applications in foods- A review. Int J Food Microbiol 94: 223-253.
  • Pinto E, Salgueiro LR, Cavalerio C, Palmeira A, Gonçalves MJ. 2007. In vitro susceptibility of some species of yeasts and filamentous fungi to essential oils of Salvia officinalis. Ind Crop Prod 26: 135-141.
  • Gutierrez J, Barry-Ryan C, Bourke P. 2008. The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients. Int J Food Microbiol 124: 91–97.
  • Guynot ME, Ramos AJ, Seto L, Purroy P, Sanchis V, Marin S. 2003. Antifungal activity of volatile compounds generated by essential oils against fungi commonly causing deterioration of bakery products. J Appl Microbiol 94: 893–899.
  • Kalemba D, Kunicka A. 2003. Antibacterial and antifungal properties of essential oils. Curr Med Chem10: 813-829.
  • Cairns R, Magan, N. 2003. Impact of essential oils on growth and ochratoxin A production by Penicillium verrucosumand Aspergillus ochraceus on a wheat-based substrate. In: Credland P, Armitage DM, Bell CH, Cogan PM, Highley E. (Eds.), Advances in stored product protection. Proceedings of the Eight International Working Conference on Stored Product Protection,22-26 July 2002, New York, UK CAB Int, 479-485.
  • Wang R, Wang R, Yang B. 2009. Extraction of essential oils from five cinnamon leaves and identification of their volatile compound compositions. Innovative Food Sci and Emerging Tech 10: 289–292.
  • Quttara B, Simard RE, Holley RA, Piette GJP, Bégin A. 1997. Antibacterial activity of selected fatty acids and essential oils against six meat spoilage organisms. Int J Food Microbiol 37: 155–162.
  • Rasooli I, Mohammad BR, Allameh A. 2006. Growth inhibition and morphological alterations of Aspergillus niger by essential oils from Thymus ericalyxand Thymus x-porlock. Food Control17: 359-364.
  • Mishra H, Batra S, Mishra D. 1988. Fungitoxic properties of the essential oils of Citrus limon (L.) Burm. against a few dermatophytes. Mycoses 31: 380-382.
  • Fisher K, Phillips C. 2008. Potential antimicrobial uses of essential oils in food: Is citrus the answer? Trends Food Sci and Tech19 (3): 156-164.
  • Tzortzakis NK, Economakis CD. 2007. Antifungal activity of lemongrass (Cympopogon citratusL.) essential oil against key postharvest pathogens. Innovative Food Sci and Emerging Tech 8: 253–258.
  • Iordache A, Culea M, Gherman C, Cozar O. 2008. Characterization of some plant extracts by GC-MS. Nuclear Instruments and Methods in Physics Research B (article in press).
  • fiahin F, Güllüce M, Daferera D, Sökmen A, Sökmen M, Polissiou M, Agar G, Ozer H, 2004. Biological activities of the essential oils and methanol extract of Origanum vulgare ssp. vulgarein the Eastern Anatolia region of Turkey. Food Control 15: 549–557.
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Peynirlere Kontamine Olan Küflerin Bazı Esansiyel Yağlar ile İnhibisyonu

Yıl 2011, Cilt: 36 Sayı: 3, 177 - 184, 01.06.2011

Öz

Küf kontaminasyonu önemli kalite problemlerine ve peynir üreticilerine ekonomik kayıplara neden olmaktadır. Peynirlerden yaygın olarak izole edilen kontamine küf türleri Penicillium commune, P. verrucosum, P. roqueforti, P. palitans, Aspergillus flavus ve Geotrichum candidum olarak belirlenmiştir. Sorbik asit veya bunların tuzları, bozulma etmeni küflerin önlenmesi için peynir yüzeylerine uygulanmaktadır. Bazı sentetik gıda katkılarının kullanımıyla ilgili gıda endüstrisi ve mevzuatı oluşturan kuruluşlar tarafından getirilen kısıtlamalar doğal antimikrobiyel bileşikler üzerine araştırmaların doğmasına neden olmuştur. Bitki ve baharat, gıdaların mikrobiyolojik güvenliğini sağlayan etkili bileşiklere sahiptir. Salvia officinalis (ada çayı), Laurus nobilis (defne), Cinnamomum zeylanicum (tarçın), Thymus vulgaris (kekik), Cymbopogon citratus (limon otu), Origanum vulgare (keklik otu) esansiyel yağları, bozulma etmeni küf şorasını inhibe edebilmiştir. Thymol ve karanfil esansiyel yağlarının Çedar peynirinde P. citrinum, Kaşar peynirinde A. flavus; zeytin yaprağı ekstraklarının, Tulum peynirinde A. niger, P. citrinum ve P. roqueforti, beyaz peynirde Mucor rocemosus’un gelişimini inhibe edebildiği bildirilmiştir.

Kaynakça

  • Leung AY. 1978. Encyclopedia of Common Natural Ingredients Used in Food, Drugs and Cosmetics, 309–311, Wiley, New York.
  • Coma V. 2008. Bioactive packing technologies for extend shelf life of meat-based products. Meat Sci 78, 90-103.
  • Bullerman LB, Lieu FY, Seier SA. 1977. Inhibition of growth and aflatoxin production by cinnamon and clove oils, cinnamic aldehyde and eugenol. J Food Sci42 (4): 1107–1109.
  • Yahyazadeh M, Omidbaigi R, Zare R, Taheri H. 2008. Effect of some essential oils on mycelial growth of Penicillium digitatum Sacc. World J Microbiol Biotechnol24:1445–1450.
  • Sipailiene A, Venskutonis PR, Baranauskiene R. 2006. Antimicrobial activity of commercial samples of thyme and marjoram oils. J Essent Oil Res 18: 698-703.
  • Samapundo S, Meulenaer BDe, Osei-Nimoh D, Lamboni Y, Debevere J, Devlieghere F. 2007. Can phenolic compounds be used for the protection of corn from fungal invasion and mycotoxin contamination during storage? Food Microbiol 24: 465–473.
  • Kure CF, Wasteson Y, Brendehaug J, Skaar I. 2001. Mould contaminants on Jarlsberg and Norvegia cheese blocks from four factories. Int J Food Microbiol70: 21–27.
  • Özdemir C, Demirci M. 2006. Selected Microbiological Properties of Kashar Cheese Samples Preserved with Potassium Sorbate. Int J Food Prop9: 515–521.
  • Hayaloğlu AA, Kirbağ S. 2007. Microbial quality and presence of moulds in Kuflu cheese. Int J Food Microbiol115: 376-380.
  • Kamber U. 2008. The Traditional Cheeses of Turkey: Cheeses Common to All Regions. Food Rev Int24: 1-38.
  • Kıvanç M. 1990. Mold growth and presence of aflatoxin in some Turkish cheese. J Food Safety10: 287-294.
  • Korukluoğlu M, Sahan Y, Yiğit A. 2007. Antifungal properties of olive leaf extracts and their phenolic compounds. J Food Safety 28: 76- 87.
  • Torkar KG, Vengust A. 2008. The presence of yeasts, moulds and aflatoxin M1 in raw milk and cheese in Slovenia. Food Control 19: 570-577.
  • Demirer MA. 1974. A study of moulds isolated from certain cheeses and their ability to produce aflatoxins. J. Ankara Üniv Vet Fac 21 (1-2): 29-35.
  • Nasser LA. 2001. Fungal contamination of white cheese at the stage of consumption in Suudi Arabia, Pakistan. J Biol Sci 4(6): 733-735.
  • Kure CF, Skaara I, Brendehaug J. 2004. Mould contamination in production of semi-hard cheese. Int J Food Microbiol 93: 41– 49.
  • Scott PM. 1980. Toxins of Penicillium species used in cheese manufacture. J Food Protect 44: 702-710.
  • Hassanin NI. 1993. Detection of mycotoxigenic fungi and bacteria in processed cheese in Egypt. Int Biodeter Biodegr 31: 15-23.
  • Lund F, Filtenborg O, Frisvad JC. 1995. Associated mycoflora of cheese. Food Microbiol 12:173-180.
  • Alperden I. 1978. Hayvansal ürünlerde mikotoksin arafltırmaları ve kalite kontrol esasları. TÜBİTAK-MAM Bilimsel End. Araflt. Enst.31:129. 21. Aran N, Eke D. 1987. Kaflar peynirlerinde tüketim aflamasında küf florasının ve kontaminasyon düzeyinin belirlenmesi. Gıda Sanayi (1).
  • Kıvanç M. 1992. Fungal contamination of Kashar cheese in Turkey. Nahrung/Food 36(6): 578-583.
  • Rusu V, Sindilar E. 2004. Research concerning the contamination of Cascaval cheese with fungi. Medicina Veterinara, Universitatea de Stiinte Agricole si Medicina Veterinara "Ion Ionescu de la Brad" Iasi. 47 (6): 274-277.
  • Tsai WYJ, Liewen MB, Bullerman LB. 1988. Toxicity and sorbate sensitivity of molds isolated from surplus commodity cheeses. J Food Protect 51: 457-462.
  • Hocking AD, Faedo M. 1992. Fungi causing thread mould spoilage of vacuum packaged Cheddar cheese during maturation. Int J Food Microbiol 16: 23-30.
  • Kure CF, Skaar I. 2000. Mould growth on the Norwegian semi-hard cheeses Norvegia and Jarlsberg. Int J Food Microbiol 62: 133–137.
  • Bostan K. 1996. Sensory, chemical and microbiologic features of Tulum Cheese kept in varius packeges. In: All aspects of cheese. Hasat Press Inc. Istanbul, 255-259.
  • Arevalo MP, Rodriguezaverez C, Arias A, Sierra A. 1996. Occurence of molds in fresh cheese. J Food Quality 19: 251.
  • Topal S. 1987. The preserving of surface moulding in cheese with preservative matter. TÜBİTAK-MAE, Gebze-Turkey.
  • Larsen TO, Svendsen A, Smedsgaard J. 2001. Biochemical characterization of ochratoxin A-producing strains of the genus Penicillium. Appl and Environ Microb67:3630–3635.
  • Frisvad JC, Thrane U. 2000. Mycotoxin production by common filamentous fungi: In: Samson RA, Hoekstra S, Frisvad JC, Filtenborg O. (Eds.), Introduction to Food and Airborne Fungi. Centraalbureau voor SchimmelculturesUtrecht, 321-331.
  • Mateo R, Medina A, Mateo EM, Mateo F, Jimenez M. 2007. An overview of ochratoxin A in beer and wine. Int J Food Microbiol 119: 79-83.
  • Cabanas R, Bragulat MR, Abarca ML, Castella G, Cabanes FJ. 2008. Occurrence of Penicillium verrucosumin retail wheat flours from the Spanish market. Food Microbiol 25: 642– 647.
  • Pitt JI. 1987. Penicillium viridicatum, Penicillium verrucosum, and production of ochratoxin A. Appl and Environ Microb 53: 266- 269.
  • Aldred D, Cairns-Fuller V, Magan N. 2008. Environmental factors affect efficacy of some essential oils and resveratrol to control growth and ochratoxin A production by Penicillium verrucosumand Aspergillus westerdijkiae on wheat grain. J Stored Prod Res 44: 341-346.
  • Elmholt S, Labouriau R, Hestbjerg H. 1999. Detection and estimation of conidial abundance of Penicillium verrucosum in soil by dilution plating on a selective and diagnostic agar medium (DYSG). Mycol Res 103 (7): 887-895.
  • Arroyo M, Aldred D, Magan N. 2005. Environmental factors and weak organic acid interactions have differential effects on control of growth and ochratoxin A production by Penicillium verrucosumisolates in bread. Int J Food Microbiol 98: 223–231.
  • Abramson D. 1997. Toxicants of the genus Penicillium. In: Felix D’Mello, JP (Ed). Handbook of Plant and Fungal Toxicants, CRC Press, Buca Raton, 303-317.
  • Legan JD. 1993. Mould spoilage of bread: the problem and some solutions. Int Biodeter Biodegr32: 35– 53.
  • Nasar-Abbas SM, Halkman AK. 2004. Antimicrobial effect of water extract of Sumac (Rhus coriaria L.) on the growth of some food borne bacteria including pathogens. Int J Food Microbiol97: 63–69.
  • Abyaneh MR, Shams-Ghahfarokhi M, Rezaee MB, Jaimand K, Alinezhad S, Saberi R, Yoshinari T. 2009. Chemical composition and antiaflatoxigenic activity of Carum carvi L., Thymus vulgaris and Citrus aurantifoliaessential oils. Food Control 20:1018–1024.
  • Burt S. 2004. Essential oils: their antibacterial properties and potential applications in foods- A review. Int J Food Microbiol 94: 223-253.
  • Pinto E, Salgueiro LR, Cavalerio C, Palmeira A, Gonçalves MJ. 2007. In vitro susceptibility of some species of yeasts and filamentous fungi to essential oils of Salvia officinalis. Ind Crop Prod 26: 135-141.
  • Gutierrez J, Barry-Ryan C, Bourke P. 2008. The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients. Int J Food Microbiol 124: 91–97.
  • Guynot ME, Ramos AJ, Seto L, Purroy P, Sanchis V, Marin S. 2003. Antifungal activity of volatile compounds generated by essential oils against fungi commonly causing deterioration of bakery products. J Appl Microbiol 94: 893–899.
  • Kalemba D, Kunicka A. 2003. Antibacterial and antifungal properties of essential oils. Curr Med Chem10: 813-829.
  • Cairns R, Magan, N. 2003. Impact of essential oils on growth and ochratoxin A production by Penicillium verrucosumand Aspergillus ochraceus on a wheat-based substrate. In: Credland P, Armitage DM, Bell CH, Cogan PM, Highley E. (Eds.), Advances in stored product protection. Proceedings of the Eight International Working Conference on Stored Product Protection,22-26 July 2002, New York, UK CAB Int, 479-485.
  • Wang R, Wang R, Yang B. 2009. Extraction of essential oils from five cinnamon leaves and identification of their volatile compound compositions. Innovative Food Sci and Emerging Tech 10: 289–292.
  • Quttara B, Simard RE, Holley RA, Piette GJP, Bégin A. 1997. Antibacterial activity of selected fatty acids and essential oils against six meat spoilage organisms. Int J Food Microbiol 37: 155–162.
  • Rasooli I, Mohammad BR, Allameh A. 2006. Growth inhibition and morphological alterations of Aspergillus niger by essential oils from Thymus ericalyxand Thymus x-porlock. Food Control17: 359-364.
  • Mishra H, Batra S, Mishra D. 1988. Fungitoxic properties of the essential oils of Citrus limon (L.) Burm. against a few dermatophytes. Mycoses 31: 380-382.
  • Fisher K, Phillips C. 2008. Potential antimicrobial uses of essential oils in food: Is citrus the answer? Trends Food Sci and Tech19 (3): 156-164.
  • Tzortzakis NK, Economakis CD. 2007. Antifungal activity of lemongrass (Cympopogon citratusL.) essential oil against key postharvest pathogens. Innovative Food Sci and Emerging Tech 8: 253–258.
  • Iordache A, Culea M, Gherman C, Cozar O. 2008. Characterization of some plant extracts by GC-MS. Nuclear Instruments and Methods in Physics Research B (article in press).
  • fiahin F, Güllüce M, Daferera D, Sökmen A, Sökmen M, Polissiou M, Agar G, Ozer H, 2004. Biological activities of the essential oils and methanol extract of Origanum vulgare ssp. vulgarein the Eastern Anatolia region of Turkey. Food Control 15: 549–557.
  • Viuda-Martos M, Ruiz-Navajas Y, Ferna´ndez- Lo´pez J, Pe´rez-A´ lvarez J. 2008. Antifungal activity of lemon (Citrus lemon L.), mandarin (Citrus reticulataL.), grapefruit (Citrus paradisi L.) and orange (Citrus sinensis L.) essential oils. Food Control,1130–1138.
  • Nguefack J, Lekagne Dongmo JB, Dakole CD, Leth V, Vismer HF, Torp J, Guemdjom EFN, Mbeffo M, Tamgue O, Fotio D, Amvam Zollo PH, Nkengfack AE. 2009. Food preservative potential of essential oils and fractions from Cymbopogon citratus, Ocimum gratissimumand Thymus vulgarisagainst mycotoxigenic fungi. Int J Food Microbiol,131: 151–156.
  • Vazquez BI, Fente C, Franco CM, Va´zquez MJ, Cepeda A. 2001. Inhibitory effects of eugenol and thymol on Penicillium citrinum strains in culture media and cheese. Int J Food Microbiol 67: 157–163.
  • Wendorff WL, Riha WR, Muehlenkamp E. 1993. Growth of molds on cheese treated with heat or liquid smoke. J Food Protect 56: 963-966. 60. Wendorff WL, Wee CH. 1997. Effect of smoke and spice oils on growth of molds on oil-coated cheeses. J Food Protect 60(2): 153-156.
  • Akgül A, Kıvanç M. 1989. Antimicrobial effects of species, sorbic acid and sodium chloride. Turk J Agric For13: 1-9.
  • Scora KM, Scora RW. 1998. Effect of volatiles on mycelium growth of Penicillium digitatum, P. italicumand P. ulaiense. J Basic Microb 38 (5-6): 405-413.
  • Daferera D, Ziogas B, Polissio M. 2000. GC-MAS analysis of essential oils from some Greek aromatic plants and their fungitoxicity on Penicillium digitatum. J Agric Food Chem 48:2576-2581.
  • Akgül A, Kıvanç M. 1988. Inhibitory effect of six Turkish thyme like spices on some common food-borne bacteria. Die Nahrung 32: 201-203.
  • Matan N, Rimkeeree H, Mawson AJ, Chompreeda P, Haruthaithanasan V, Parker M, 2006. Antimicrobial activity of cinnamon and clove oils under modified atmosphere conditions. Int J Food Microbiol107: 180-185.
  • Lopez-Malo A, Barreto-Valdivieso J, Palou E, San Martin F. 2007. Aspergillus flavus growth response to cinnamon extract and sodium benzoate mixtures. Food Control 18:1358-1362.
  • Tunc S, Chollet E, Chalier P, Preziosi-Belloy L, Gontard N. 2007. Combined effect of volatile antimicrobial agents on the growth of Penicillium notatum. Int J Food Microbiol 113: 263-270.
  • Nielsen PV, Rios R. 2000. Inhibition of fungal growth on bread by volatile components from spices and herbs, and the possible application in active packaging, with special emphasis on mustard essential oil. Int J Food Microbiol 25;60(2-3):219-229.
  • Gandomi H, Misaghi A, Basti AA, Bokaei S, Khosravi, Abbasifar A, Javan AJ. 2009. Effect of Zataria multifloraBoiss. essential oil on growth and aflatoxin formation by Aspergillus flavus in culture media and cheese. Food Chem Toxicol, 47: 2397–2400.
  • Rasooli I, Fakoor MH, Yadegarinia D, Gachkar L, Allameh A, Rezaei MB. 2008. Antimycotoxigenic characteristics of Rosmarinus officinalis and Trachyspermum copticumL. essential oils. Int J Food Microbiol 122: 135–139.
  • Kumar R, Mishra AK, Dubey NK, Tripathi YB. 2008. Evaluation of Chenopodium ambrosioides oil as a potential source of antifungal, antiaflatoxigenic and antioxidant activity. Int J Food Microbiol 115: 159–164.
  • Klaric SM, Kosalec J, Mastelic J, Pieckova E, Pepeljnak S. 2007. Antifungal activity of thyme (Thymus vulgaris L.) essential oil and thymol against moulds from damp dwellings. Lett Appl Microbiol44: 36-42.
  • Schmidt-Heydt M, Baxter E, Geisen R, Magan N. 2007. Physiological relationship between food preservatives, environmental factors, ochratoxin and otapksPV gene expression by Penicillium verrucosum. Int J Food Microbiol119: 277-283.
  • Ultee A, Gorris LGM, Smid EJ. 1998. Bactericidal activity of carvacrol towards the food borne pathogen Bacillus cereus. J Appl Microbiol, 85: 2111–2218.
  • Bagamboula CF, Uyttendaele M, Debevere J. 2004. Inhibitory effect of thyme and basil essential oils, carvacrol, thymol, estragol, linalool and p-cymene towards Shigella sonnei and S. flexneri. Food Microbiol,21: 33–42.
  • Jarvis B. 1983. Mould and mycotoxins in mouldy cheeses. Microbiol Aliments Nutr, 1: 187–191.
  • Bullerman H, Gourma LB. 1987. Effects of oleuropein on the growth and aflatoxin production by Aspergillus parasiticus. Zeitschrift für Lebensmittel-Untersuchung und-Forschung, 20: 226–228.
Toplam 75 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Sibel Özçakmak Bu kişi benim

Muhammet Dervişoğlu Bu kişi benim

Yayımlanma Tarihi 1 Haziran 2011
Yayımlandığı Sayı Yıl 2011 Cilt: 36 Sayı: 3

Kaynak Göster

APA Özçakmak, S. ., & Dervişoğlu, M. . (2011). Peynirlere Kontamine Olan Küflerin Bazı Esansiyel Yağlar ile İnhibisyonu. Gıda, 36(3), 177-184.
AMA Özçakmak S, Dervişoğlu M. Peynirlere Kontamine Olan Küflerin Bazı Esansiyel Yağlar ile İnhibisyonu. GIDA. Haziran 2011;36(3):177-184.
Chicago Özçakmak, Sibel, ve Muhammet Dervişoğlu. “Peynirlere Kontamine Olan Küflerin Bazı Esansiyel Yağlar Ile İnhibisyonu”. Gıda 36, sy. 3 (Haziran 2011): 177-84.
EndNote Özçakmak S, Dervişoğlu M (01 Haziran 2011) Peynirlere Kontamine Olan Küflerin Bazı Esansiyel Yağlar ile İnhibisyonu. Gıda 36 3 177–184.
IEEE S. . Özçakmak ve M. . Dervişoğlu, “Peynirlere Kontamine Olan Küflerin Bazı Esansiyel Yağlar ile İnhibisyonu”, GIDA, c. 36, sy. 3, ss. 177–184, 2011.
ISNAD Özçakmak, Sibel - Dervişoğlu, Muhammet. “Peynirlere Kontamine Olan Küflerin Bazı Esansiyel Yağlar Ile İnhibisyonu”. Gıda 36/3 (Haziran 2011), 177-184.
JAMA Özçakmak S, Dervişoğlu M. Peynirlere Kontamine Olan Küflerin Bazı Esansiyel Yağlar ile İnhibisyonu. GIDA. 2011;36:177–184.
MLA Özçakmak, Sibel ve Muhammet Dervişoğlu. “Peynirlere Kontamine Olan Küflerin Bazı Esansiyel Yağlar Ile İnhibisyonu”. Gıda, c. 36, sy. 3, 2011, ss. 177-84.
Vancouver Özçakmak S, Dervişoğlu M. Peynirlere Kontamine Olan Küflerin Bazı Esansiyel Yağlar ile İnhibisyonu. GIDA. 2011;36(3):177-84.

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