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Inhibitory effect of cinnamon essential oils on selected cheese-contaminating fungi (Penicillium spp.) during the cheese-ripening process |
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| Authors: | Eun-Jeong Jeong Nam Keun Lee Jisun Oh Seong Eun Jang Jai-Sung Lee In-Hyu Bae Hyun Hee Oh Hoo Kil Jung Yong-Seob Jeong |
| Affiliation: | 1. Research Center for Industrial Development of Biofood Materials, Chonbuk National University, Jeonju, Jeonbuk, 561-756, Korea 2. Department of Food Science and Technology, Chonbuk National University, Jeonju, Jeonbuk, 561-756, Korea 3. Department of Animal Science & Technology, Sunchon National University, Suncheon, Jeonnam, 540-950, Korea 4. Imsil Research Institute of Cheese Science, Imsil, Jeonbuk, 566-881, Korea |
| Abstract: | The antifungal effects of essential oils (EOs) on cultures of the known cheese fungal contaminants Penicillium spp. were evaluated. Cinnamon leaf and bark EOs were the most effective among 8 EOs tested. The main components of both cinnamon EOs were eugenol, cinnamaldehyde, and linalool. Both inhibited growth of Penicillium spp. at a concentration of 10% v/v (2,000 ppm/mm2) on a lawn cell plate. When tested using 3 commercially available cheese starters, cinnamon EOs showed no effect against the FD-DVS ABT-5 cheese starter. However, growth of lactobacilli was inhibited in the presence of ≥10% (v/v) of leaf and bark EOs for the KAZU 1 starter, and ≥5% (v/v) for the FD-DVS FLORA-DANICA starter. A concentration of 4,000 ppm/mm2 of cinnamon EOs completely inhibited growth of the Penicillium spp. that naturally contaminates the surface of Appenzeller cheese. |
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