Devices containing allyl isothiocyanate against the growth of spoilage and mycotoxigenic fungi in mozzarella cheese

2018 ◽  
Vol 42 (11) ◽  
pp. e13779
Author(s):  
B. L. Tracz ◽  
K. Bordin ◽  
K. C. P. Bocate ◽  
R. V. Hara ◽  
C. Luz ◽  
...  
Keyword(s):  
Allyl Isothiocyanate ◽  
Mozzarella Cheese ◽  
Mycotoxigenic Fungi

Combination of allyl isothiocyanate and cinnamaldehyde against the growth of mycotoxigenic fungi and aflatoxin production in corn

2021 ◽  
Author(s):  
Alberto Gonçalves Evangelista ◽  
Karla Carolina Paiva Bocate ◽  
Giuseppe Meca ◽  
Fernando Bittencourt Luciano
Keyword(s):  
Allyl Isothiocyanate ◽  
Aflatoxin Production ◽  
Mycotoxigenic Fungi

Evaluation of gaseous allyl isothiocyanate against the growth of mycotoxigenic fungi and mycotoxin production in corn stored for 6 months

2018 ◽  
Vol 98 (14) ◽  
pp. 5235-5241 ◽  
Author(s):  
Tiago M Nazareth ◽  
Jessica A F Corrêa ◽  
Anne C S M Pinto ◽  
Juliano B Palma ◽  
Giuseppe Meca ◽  
...  
Keyword(s):  
Allyl Isothiocyanate ◽  
Mycotoxin Production ◽  
Mycotoxigenic Fungi

scholarly journals Increased presevation of sliced mozzarella cheese by antimibrobial sachet incorporated with allyl isothiocyanate

2009 ◽  
Vol 40 (4) ◽  
pp. 1002-1008 ◽  
Author(s):  
Ana Clarissa dos Santos Pires ◽  
Nilda de Fátima Ferreira Soares ◽  
Nélio José de Andrade ◽  
Luis Henrique Mendes da Silva ◽  
Geany Peruch Camilloto ◽  
...  
Keyword(s):  
Allyl Isothiocyanate ◽  
Mozzarella Cheese

Determining mycotoxins and mycotoxigenic fungi in food and feed

2011 ◽  
Author(s):  
Sarah De Saeger
Keyword(s):  
Mycotoxigenic Fungi ◽  
Food And Feed

Grounds for promotion of shelf life of the "Mozzarella" cheese by use of a nizin preparation

2018 ◽  
Vol 6 (10) ◽  
pp. 243-247
Author(s):  
Tetiana Semko ◽  
◽  
Liudmyla Kolianovska ◽  
Olga Ivanishcheva ◽  
◽  
...  
Keyword(s):  
Shelf Life ◽  
Mozzarella Cheese

Inhibition of Fungal Growth by Macerated Plant Tissues in a Closed Environment

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 476e-476
Author(s):  
Craig S. Charron ◽  
Catherine O. Chardonnet ◽  
Carl E. Sams
Keyword(s):  
Radial Growth ◽  
Fungal Pathogens ◽  
Solid Phase ◽  
Indian Mustard ◽  
Fungal Growth ◽  
Allyl Isothiocyanate ◽  
Pythium Ultimum ◽  
Alternative Methods ◽  
Gas Chromatography Mass Spectrometry ◽  
Clean Air

The U.S. Clean Air Act bans the use of methyl bromide after 2001. Consequently, the development of alternative methods for control of soilborne pathogens is imperative. One alternative is to exploit the pesticidal properties of macerated tissues of Brassica spp. This study tested the potential of several Brassica spp. for control of fungal pathogens. Pythium ultimum Trow or Rhizoctonia solani Kühn plugs on potato-dextrose agar on petri dishes were sealed in 500-ml glass jars (at 22 °C) containing macerated leaves (10 g) from one of six Brassica spp. Radial growth was measured 24, 48, and 72 h after inoculation. Indian mustard (B. juncea) was the most suppressive, followed by `Florida Broadleaf' mustard (B. juncea). Volatile compounds in the jars were sampled with a solid-phase microextraction device (SPME) and identified by gas chromatography-mass spectrometry (GC-MS). Allyl isothiocyanate (AITC) comprised over 90% of the total volatiles measured from Indian mustard and `Florida Broadleaf' mustard. Isothiocyanates were detected in jars with all plants except broccoli. (Z)-3-hexenyl acetate was emitted by all plants and was the predominant volatile of `Premium Crop' broccoli (B. oleracea L. var. italica), `Michihili Jade Pagoda' Chinese cabbage (B. pekinensis), `Charmant' cabbage (B. oleracea L. var. capitata), and `Blue Scotch Curled' kale (B. oleracea L. var. viridis). To assess the influence of AITC on radial growth of P. ultimum and R. solani, AITC was added to jars to give headspace concentrations of 0.10, 0.20, and 0.30 mg·L–1 (mass of AITC per volume of headspace). Growth of both fungi was inhibited by 0.10 mg·L–1 AITC. 0.20 mg·L–1 AITC was fungicidal to P. ultimum although the highest AITC level tested (0.30 mg·L–1) did not terminate R. solani growth. These results indicate that residues from some Brassica spp. may be a viable part of a soilborne pest control strategy.

scholarly journals In VitroActivity of Glucosinolates and Their Degradation Products against Brassica-Pathogenic Bacteria and Fungi

2014 ◽  
Vol 81 (1) ◽  
pp. 432-440 ◽  
Author(s):  
T. Sotelo ◽  
M. Lema ◽  
P. Soengas ◽  
M. E. Cartea ◽  
P. Velasco
Keyword(s):  
Pseudomonas Syringae ◽  
Xanthomonas Campestris ◽  
Pathogenic Bacteria ◽  
Degradation Products ◽  
Allyl Isothiocyanate ◽  
Leaf Extracts ◽  
Soil Pathogens ◽  
Content Type ◽  
Positive Effects

ABSTRACTGlucosinolates (GSLs) are secondary metabolites found inBrassicavegetables that confer on them resistance against pests and diseases. Both GSLs and glucosinolate hydrolysis products (GHPs) have shown positive effects in reducing soil pathogens. Information about theirin vitrobiocide effects is scarce, but previous studies have shown sinigrin GSLs and their associated allyl isothiocyanate (AITC) to be soil biocides. The objective of this work was to evaluate the biocide effects of 17 GSLs and GHPs and of leaf methanolic extracts of different GSL-enrichedBrassicacrops on suppressingin vitrogrowth of two bacterial (Xanthomonas campestrispv. campestris andPseudomonas syringaepv. maculicola) and two fungal (AlternariabrassicaeandSclerotiniascletoriorum)Brassicapathogens. GSLs, GHPs, and methanolic leaf extracts inhibited the development of the pathogens tested compared to the control, and the effect was dose dependent. Furthermore, the biocide effects of the different compounds studied were dependent on the species and race of the pathogen. These results indicate that GSLs and their GHPs, as well as extracts of differentBrassicaspecies, have potential to inhibit pathogen growth and offer new opportunities to study the use ofBrassicacrops in biofumigation for the control of multiple diseases.

scholarly journals Effect of residence time in the cooker-stretcher on mozzarella cheese composition, structure and functionality

2021 ◽  
pp. 110690
Author(s):  
Ran Feng ◽  
Sylvain Barjon ◽  
Frans W.J. van den Berg ◽  
Søren Kristian Lillevang ◽  
Lilia Ahrné
Keyword(s):  
Residence Time ◽  
Mozzarella Cheese ◽  
Composition Structure

Ultrastructural and antimicrobial impacts of allyl isothiocyanate incorporated in cellulose, β‐cyclodextrin, and carbon nanotubes nanocomposites

2021 ◽  
Author(s):  
Clara Suprani Marques ◽  
Marali Vilela Dias ◽  
Nilda de Fátima Ferreira Soares ◽  
Soraia Vilela Borges ◽  
Isadora Rebouças Nolasco Oliveira ◽  
...  
Keyword(s):  
Carbon Nanotubes ◽  
Allyl Isothiocyanate

scholarly journals Potential application of lactic acid bacteria in the biopreservation of red grape from mycotoxigenic fungi

2021 ◽  
Author(s):  
V. Dopazo ◽  
C. Luz ◽  
J.M. Quiles ◽  
J. Calpe ◽  
R. Romano ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Potential Application ◽  
Mycotoxigenic Fungi ◽  
Red Grape
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