Antifungal Activity of Thyme and Carvacrol Nanoemulsions Against Aspergillus fumigatus Isolated from Different Types of Cheese

Eman M Shaker,Marwa M Farghaly

doi:10.17582/journal.aavs/2021/9.11.1945.1950

Abstract

Antifungal Activity of Thyme and Carvacrol Nanoemulsions Against Aspergillus fumigatus Isolated from Different Types of Cheese

Highlights

Nowadays, there is an interest in providing healthy foods with a prolonged shelf life for human being
Food spoilage fungi considered a big problem in the dairy industry, especially cheese manufacturing, this adaptation capacity may be due to the ability of fungi to utilize many substrates including lactose, organic acids, proteins, and milk fat that are present in milk and its products
The inhibitory effect of CN on A. fumigatus was detected in concentrations of 0.5, 1, 2, 3, and 4% with mean inhibition zones 10±0.78, 13±0.43, 16±0.43, 24±0.80 and 29±0.45 mm, respectively

Summary

Introduction

There is an interest in providing healthy foods with a prolonged shelf life for human being. Food spoilage fungi considered a big problem in the dairy industry, especially cheese manufacturing, this adaptation capacity may be due to the ability of fungi to utilize many substrates including lactose, organic acids, proteins, and milk fat that are present in milk and its products. These fungi are acidotolerant, xerotolerant, and/or psychrotolerant, and to some extent can tolerate chemical preservatives, which are sometimes added to increase the product shelf-life (Prado et al, 2015). They could be used as a safer alternative to chemical preservatives in the food industry and give the same effect (Tajkarimi et al, 2010; Pérez-Alfonso et al, 2012)

Objectives

Methods

Findings

Conclusion