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首页> 美国卫生研究院文献>Foods >Biological Activity of Extracts from Aromatic Plants as Control Agents against Spoilage Molds Isolated from Sheep Cheese
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Biological Activity of Extracts from Aromatic Plants as Control Agents against Spoilage Molds Isolated from Sheep Cheese

机译：芳香植物提取物的生物活性作为羊奶酪中分离的腐败模具的对照剂

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The aim of this work was to assess the antifungal and antioxidant activity of essential oils and ethanolic extracts from distilled solid by-products from aromatic plants (Artemisia dracunculus, Hyssopus officinalis, Lavandula stoechas, Origanum vulgare and Satureja montana) against 14 fungi strains isolated from sheep cheese and identified at species level using DNA barcoding based on β-tubulin sequence analysis. In addition, capacity of fungi to produce ochratoxin A, patulin, cyclopiazonic acid and sterigmatocystin was analyzed. Of the isolates, 85.7% belonged to Penicillium (P. commune/biforme, P. crustosum) and 14.3% to Aspergillus (A. puulaauensis and A. jensenii), the first time that these Aspergillus species have been found in sheep’s cheese. All P. commune isolates were producers of cyclopiazonic acid, and the two Aspergillus strains produced sterigmatocystin, but the others did not produce any tested mycotoxin. Among the essential oils tested, oregano, savory and tarragon had a significant antifungal activity against all the isolated strains, but no ethanolic extract showed antifungal activity. By contrast, ethanolic extracts showed great potential as antioxidants. The identification of new molds in cheese will help the dairy industry to know more about those molds affecting the sector, and the use of aromatic plants in the control of fungal spoilage could be a suitable alternative to chemical preservatives used in the agri-food industry.
机译：这项工作的目的是评估来自芳香植物（Artemisia Dreacunculus，Hussopus Officinalis，Lavandula Stoechas，Origanum Vulgare和Surecureja Montana）的蒸馏固体副产物的精油和乙醇萃取物的抗真菌和抗氧化剂活性对抗14个真菌菌株基于β-微管蛋白序列分析，使用DNA条形码在物种水平上鉴定绵羊乳酪。此外，分析了产生Ochratoxin A，鉴定，环佐酸和甾体素的真菌能力。在分离物中，85.7％属于青霉素（P. Commune / Biforme，P.Crustosum）和14.3％的曲霉（A.Puulauensis和A.Jensenii），第一次在羊奶酪中发现这些曲霉属性。所有P. Commune分离物是环氮酸的生产者，两种曲霉菌株产生了甾体菌，但其他曲霉菌株产生了任何测试的霉菌毒素。在测试的精油中，牛至，咸味和龙蒿对所有分离的菌株具有显着的抗真菌活性，但没有乙醇提取物显示出抗真菌活性。相比之下，乙醇提取物显示出良好的抗氧化剂潜力。乳酪中新霉菌的鉴定将有助于乳制品的信息更多地了解影响该部门的模具，并且在真菌腐败控制中使用芳香植物可能是农业食品工业中使用的化学防腐剂的合适替代品。

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