Antifungal potential of Salvia sclarea and Ocimum basilicum in cheese

White cheese is normally considered to be a stable product with a reasonable shelflife. However,during storage for extended periods at ambient temperature, shelflife may be shortened considerably due to microbial spoilage. In the present study, the inhibitory activities of salvia and basil essential oils (EOs) against fungal spoilage in Iranian white cheese was investigated. The activities of EOs against A.flavus were assayed yielding MIC and MFC (minimum fungicidal concentration) for salvia of 0.5% and 0.65%, and for basil of 0.6% and 0.8%, respectively. At 1%, salvia inhibited fungal growth in the cheese throughout the storage period. By comparison, basil showed weaker antimicrobial effects in cheese.

کلیدواژه ها:

Ocimum basilicum ، Salvia sclarea ، antifungal ، cheese