The Vapor Phase of Selected Essential Oils and Their Antifungal Activity <i>In Vitro</i> and <i>In Situ</i> against <i>Penicillium commune</i>, a Common Contaminant of Cheese

The Vapor Phase of Selected Essential Oils and Their Antifungal Activity <i>In Vitro</i> and <i>In Situ</i> against <i>Penicillium commune</i>, a Common Contaminant of Cheese

This study aimed to determine the <i>in vitro</i> and <i>in situ</i> antifungal activity of (14) selected essential oils (EOS), namely clove, thyme, red thyme, litsea, eucalyptus, niaouli, fennel, anise, cumin, basil, rosemary, sage, bergamot mint, and marjoram, by vapor cont...

Full description

Bibliographic Details
Main Authors: Miroslava Hlebová, Denisa Foltinová, Dominika Vešelényiová, Juraj Medo, Zuzana Šramková, Dana Tančinová, Michaela Mrkvová, Lukáš Hleba
Format: Article
Language:English
Published: MDPI AG 2022-11-01
Series:Foods
Subjects:
<i>Penicillium commune</i>
cyclopiazonic acid
essential oils
antifungal activity
cheese samples
sensory evaluation
Online Access:https://www.mdpi.com/2304-8158/11/21/3517

Internet

https://www.mdpi.com/2304-8158/11/21/3517

Similar Items