title: Mycotoxicogenic fungal inhibition by innovative cheese cover with aromatic plants.
abstract: BACKGROUND
  The use of aromatic plants and their extracts with antimicrobial properties may be compromised in the case of cheese, as some type of fungal starter is needed during its production. Penicillium verrucosum is considered a common cheese spoiler. The aim of this study was to evaluate the innovative use of certain aromatic plants as natural cheese covers in order to prevent mycotoxicogenic fungal growth (P. verrucosum). A collection of 12 essential oils (EOs) was obtained from various aromatic plants by solvent-free microwave extraction technology, and volatile characterisation of the EOs was carried out by gas chromatography/mass spectrometry.
  
  
  RESULTS
  The most effective EOs against P. verrucosum were obtained from Anethum graveolens, Hyssopus officinalis and Chamaemelum nobile, yielding 50% inhibition of fungal growth at concentration values lower than 0.02 µL mL⁻¹. All EOs showed high volatile heterogeneity, with α-phellandrene, pinocamphone, isopinocamphone, α-pinene, camphene, 1,8-cineole, carvacrol and trans-anethole being found to be statistically significant in the antifungal model.
  
  
  CONCLUSIONS
  The use of these aromatic plants as natural covers on cheese can satisfactorily inhibit the growth of some mycotoxicogenic fungal spoilers. Among the volatile compounds present, α- and β-phellandrene were confirmed as the most relevant in the inhibition.
authors.affiliation: Cátedra de Química Agrícola, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad de Castilla-La Mancha, Avda de España, E-02071 Albacete, Spain.
authors.forename: Armando
authors.initials: A
authors.lastname: Moro
authors.forename: Celia M
authors.initials: CM
authors.lastname: Librán
authors.forename: M Isabel
authors.initials: MI
authors.lastname: Berruga
authors.forename: Amaya
authors.initials: A
authors.lastname: Zalacain
authors.forename: Manuel
authors.initials: M
authors.lastname: Carmona
mesh_terms: D028524:Anethum graveolens / Q000737:chemistry / Q000254:growth & development; D031167:Chamaemelum / Q000737:chemistry / Q000254:growth & development; D002611:Cheese / Q000382:microbiology*; D000081005:Cyclohexane Monoterpenes; D053138:Cyclohexenes / Q000032:analysis / Q000494:pharmacology; D005506:Food Contamination / Q000517:prevention & control*; D018857:Food Packaging; D005519:Food Preservation / Q000379:methods*; D005658:Fungi / Q000187:drug effects* / Q000254:growth & development / Q000378:metabolism; D008401:Gas Chromatography-Mass Spectrometry; D020128:Inhibitory Concentration 50; D019686:Lamiaceae / Q000737:chemistry / Q000254:growth & development; D019083:Mediterranean Region; D050296:Microbial Viability / Q000187:drug effects; D008872:Microwaves; D039821:Monoterpenes / Q000032:analysis / Q000494:pharmacology; D009183:Mycotoxins / Q000032:analysis* / Q000378:metabolism; D009822:Oils, Volatile / Q000737:chemistry / Q000302:isolation & purification / Q000494:pharmacology*; D010407:Penicillium / Q000187:drug effects / Q000254:growth & development / Q000378:metabolism; D013030:Spain; D055549:Volatile Organic Compounds / Q000032:analysis / Q000494:pharmacology
chemical_list: D000081005:Cyclohexane Monoterpenes; D053138:Cyclohexenes; D039821:Monoterpenes; D009183:Mycotoxins; D009822:Oils, Volatile; D055549:Volatile Organic Compounds; C058582:beta-phellandrene; C005403:alpha phellandrene