Antifungal and antioxidant activity of two essential oils and Lactococcus lactis subsp. lactis extract on selected Iranian white cheese-contaminating fungi
Asiyeh Shojaee
Division of Physiology, Department of Basic Sciences, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
Contribution: Conceptualization, Formal analysis, Methodology, Writing - original draft, Writing - review & editing
Search for more papers by this authorSeyed AmirAli Anvar
Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
Contribution: Conceptualization, Formal analysis, Methodology, Supervision, Writing - review & editing
Search for more papers by this authorHassan Hamedi
Department of Food Safety and Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
Contribution: Conceptualization, Formal analysis, Methodology, Supervision, Writing - review & editing
Search for more papers by this authorCorresponding Author
Nakisa Sohrabi Haghdoost
Department of Pathobiology, Science and Research Branch, Islamic Azad University, Tehran, Iran
Author for correspondence. E-mail: [email protected]
Contribution: Conceptualization, Formal analysis, Methodology, Supervision, Writing - review & editing
Search for more papers by this authorShilan Bahmani
Department of Food Safety and Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
Contribution: Conceptualization, Formal analysis, Methodology, Visualization, Writing - review & editing
Search for more papers by this authorAsiyeh Shojaee
Division of Physiology, Department of Basic Sciences, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
Contribution: Conceptualization, Formal analysis, Methodology, Writing - original draft, Writing - review & editing
Search for more papers by this authorSeyed AmirAli Anvar
Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
Contribution: Conceptualization, Formal analysis, Methodology, Supervision, Writing - review & editing
Search for more papers by this authorHassan Hamedi
Department of Food Safety and Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
Contribution: Conceptualization, Formal analysis, Methodology, Supervision, Writing - review & editing
Search for more papers by this authorCorresponding Author
Nakisa Sohrabi Haghdoost
Department of Pathobiology, Science and Research Branch, Islamic Azad University, Tehran, Iran
Author for correspondence. E-mail: [email protected]
Contribution: Conceptualization, Formal analysis, Methodology, Supervision, Writing - review & editing
Search for more papers by this authorShilan Bahmani
Department of Food Safety and Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
Contribution: Conceptualization, Formal analysis, Methodology, Visualization, Writing - review & editing
Search for more papers by this authorAbstract
Cheese is generally susceptible to contamination by fungal spoilage organisms. The application of essential oils (EOs) as preservatives in dairy products has been growing recently. Thus, they need to be tested for various interactions before being used in cheese production processes. The aim of this study was first to determine the antifungal and antioxidant effects of two EOs and Lactococcus lactis subsp. lactis extract (Ex) against three spoilage fungi; and second to evaluate EOs/Ex, alone and in combination, on inoculated cheese samples. The combination of EOs and Ex revealed a significant decrease in microbial load and higher antioxidant activity compared with the control samples.
CONFLICT OF INTEREST
The authors declare that they have no competing interests.
Open Research
DATA AVAILABILITY STATEMENT
The data that support the findings of this study are available on request from the corresponding author.
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