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Advisor(s)
Abstract(s)
Introduction: The use of natural substances with fungicide, insecticide and herbicide properties
is the focus of intensive research in order to develop sustainable foodstuff.
Objectives: To assess the inhibition effect of Chamomilla recutita and Foeniculum vulgare
aqueous extracts, against yeasts and fungi directly in cottage cheese along storage at 4ºC (t0,
after 7 days (t7) and after 14 (t14) days).
Methodology: Cottage cheese was incorporated with aqueous extracts of C. recutita and F.
vulgare. Yeasts and molds were grown in Dichloran Rose Bengal Chloramphenicol
medium (Agar-DRBC). The antifungal activity was evaluated by the microdilution
method in plate.
Results: After observation of the cottage cheese cultures in specific medium at t0, it can be
stated that it was not verified any growth neither in control nor in the samples incorporated with
the plant extracts. However, at t7 and t14 it was observed growth of yeasts and fungi in control,
while the samples with C. recutita and F. vulgare revealed no growth of yeasts in Agar-DRBC.
Thus, we note that both C. recutita and F. vulgare inhibited the growth of yeasts and fungi
directly in the cottage cheese. Fungal colonies present in curd control were identified and
verified as being the yeast Candida krusei and filamentous fungus Cladospoirium herbarum. C.
recutita and F. vulgare showed antifungal activity against C. krusei (MIC = 50 mg/ml and 25
mg/ml, respectively) and C. herbarum (MIC = 100 mg/ml in both cases).
Conclusion: The two tested plant extracts were able to inhibit the growth of the mentioned
yeast and fungi, being able to increase the shelf life of the cottage cheese.
Description
Keywords
Chamomile Fennel; Cottage cheese Antifungal activity Preservation effects
Citation
Alves, Maria José; Heleno, Sandrina A.; Caleja, Cristina; Oliveira, Joana; Pimentel, Vanessa; Kostic, Marina; Sokovic, Marina; Ferreira, Isabel C.F.R. (2016). Antifungal activity of Chamomilla recutita L. and Foeniculum vulgare Mill. aqueous extracts in cottage cheese. In 3rd World Congress of Health Research. Viseu