Effect of chestnut tannin extract ( Castanea sativa Miller) on the proliferation of Cladosporium cladosporioides on sheep cheese rind during the ripening

Abstract

Strains belonging to the genus Cladosporium can cause black spots on the surface of sheep cheese, making it impossible to sell. Two water solutions of chestnut tannin extract (i) 200 g L À1 (CHE200) and (ii) 400 g L À1 (CHE400), and the chestnut tannin extract powder (CHEP) were tested in a cheese making trial in which 60 cheese units were allotted to 5 experimental groups (each of 12 cheeses: C1, control 1 without any treatment; C2, control 2 treated with a silver ion solution; and cheeses LCHE200, LCHE400, and LCHEP, treated with CHE200, CHE400, and CHEP, respectively). The cheeses were ripened in a room polluted with Cladosporium cladosporioides with the aim to create conditions for the proliferation of this fungus on the cheeses. The results indicated that chestnut tannin extract at a concentration of 200 g L À1 is capable of completely inhibiting C. cladosporioides proliferation, avoiding spoilage of the sheep cheese.

Formulation of active food packaging by design: Linking composition of the film-forming solution to properties of the chitosan-based film by response surface methodology (RSM) modelling

“…Due to their prominent biological activity, HTs-rich chestnut extracts have found applications beyond the border of their traditional use in tanning, e.g. as an active agent in the food industry [25,26].…”

Reduction in Spoilage Microbiota and Cyclopiazonic Acid Mycotoxin with Chestnut Extract Enriched Chitosan Packaging: Stability of Inoculated Gouda Cheese

“…There is a list of cheese contaminators, but a few concerning ones that can be named are bacteria Pseudomonas fluorescens and Escherichia coli and fungi Penicillium commune [ 5 , 6 ]. The latter is known for producing mycotoxin cyclopiazonic acid (CPA), strongly implicated as a causative agent in mycotoxicosis for animals and is potentially harmful to humans [ 7 , 8 , 9 ]. For these reasons, various types of cheese require a different kind of packaging concepts that meet the demand for prolonged shelf life.…”

Occurrence of filamentous fungi isolated from matured blue cheese

“…One of the most prevalent fungi reported here is Cladosporidium spp., this fungus is an air-carried fungus, and it generally comes from the ventilation system or dust, being commonly found in cheese (Nevalainen et al, 2015). This fungus presence can cause black tight spots on cheese's surface, deteriorating the aesthetical, nutritional and organoleptic properties of the cheese (Messini et al, 2017).…”