摘要：Mould contamination causes significant quality problems and economical consequences for the cheese producers. The contaminated fungi strains isolated from cheeses have been commonly determined as Penicillium commune, P. verrucosum, P. roqueforti, P. palitans, Aspergillus şavus and Geotrichum candidum . Sorbic acid or its salts are applied on surface of cheeses for inhibiting spoilage moulds. Restrictions imposed by the food industry and regulatory agencies on the use of some synthetic food additives have led to search for natural antimicrobial compounds. Herbs and spices have effective compounds to ensure microbiological safety of foods. Salvia officinalis (sage), Laurus nobilis (laurel), Cinnamomum zeylanicum (cinnamon), Thymus vulgaris (thyme), Cymbopogon citratus (lemon grass), Origanum vulgare (oregano) essential oils (Eos) could inhibit the spoilage mould şora in cheeses. It has been reported that Eos of thymol and clove inhibit the growth of P. citrinum in Cheddar cheese and A. şavus in Kashar cheese; olive leaf extracts inhibit the growth of A. niger, P. citrinum, P. roqueforti in Tulum cheese and Mucor racemosus in White cheese.
