Effect of essential oil of Pistacia atlantica subsp. Kurdica gum on growth of Penicillium citrinum and organoleptic properties of UF-cheese

Nowadays, due to the antioxidant and antimicrobial properties of essential oil and the trend towards the substitution of chemical materials by natural ones, the use of this natural product is prevalent. The essential oil of Pistacia atlantica subsp. kurdica is among essential oils which demonstrate antimicrobial activity against some microorganisms. In Iran, the growth of mould on UF-cheese has been a constant problem resulted in the increased number of returns. The most common type of cheese contamination among fungi is Penicillium, especially P. citrinum. This study investigates the effect of P. atlantica subsp. kurdicaʼs essential oil on the growth of P. citrinum in culture media and UF-cheese. According to the results, the essential oil with concentration of 2500 μL/L reduced the growth of P. citrinum in culture medium and its minimum inhibitory concentration was estimated at 3000 μL/L. The effective inhibitory concentration of the essential oil on the growth of fungus on cheese was 24000 μL/L. From the organoleptic point of view, the use of this essential oil in cheese is partly acceptable.