Inhibitory Effect of Echinophora platyloba Essential Oil on Aspergillus flavus in Culture Media and Cheese

نویسندگان
Boniadian , M. ID 1
Abbasvali , M. ID 2
Hasanvand, H. ID 3
Moshtaghi , H. ID 4
Heshmati , A. ID 5

1 Department of Food Hygiene, Faculty of Veterinary Medicine, University of Shahrekord, Chaharmahal and Bakhtiari, Iran

2 Department of Food Hygiene, Faculty of Veterinary Medicine, University of Shahrekord, Chaharmahal and Bakhtiari, Iran

3 Department of Food Hygiene, Faculty of Veterinary Medicine, University of Shahrekord, Chaharmahal and Bakhtiari, Iran

4 Department of Food Hygiene, Faculty of Veterinary Medicine, University of Shahrekord, Chaharmahal and Bakhtiari, Iran

5 Nutrition Health Research Center, Hamadan University of Medical Sciences, Hamadan, Iran

doi
چکیده

Background: In order to avoid potential harm of synthetic additives food, development of novel functional foods containing natural ingredients is considered in current years. In this study, inhibitory effect of Echinophora platyloba Essential Oil (EO) on growth of Aspergillus flavus was evaluated in culture media and cheese. Methods: E. platyloba ...

کلیدواژه‌ها
Oils Volatile, Aspergillus flavus, Culture Media, Cheese, Food Safety