百里香属和牛至属精油抑制卡乔卡瓦洛奶酪中交替曲霉的抑菌效果与胁迫响应机制

《International Journal of Food Microbiology》：Targeting Alternaria alternata in cheese: Multi-mechanism antifungal activity of essential oils integrating lethal and adaptive stress responses with preliminary olfactory evaluation

　　百里香属（*Origanum*）和牛至属（*Thymus*）精油（EOs）能够抑制卡乔卡瓦洛奶酪中的 alternata 曲霉。牛至属精油的最低抑菌浓度（MIC）低于百里香属精油。在储存过程中，精油能够抑制奶酪切片上可见的霉菌生长。精油会诱导膜损伤、活性氧/氮积累以及真菌死亡。几丁质和脂滴揭示了真菌对精油的适应性胁迫反应。作者：Shazia Akram | Giuseppe Natale Basile | Luca Valbonetti | Giuseppe De Mastro | Annalisa Serio | Clemencia Chaves Lopez