Inhibitory effect of cinnamon essential oils on selected cheese-contaminating fungi (Penicillium spp.) during the cheese-ripening process

The antifungal effects of essential oils (EOs) on cultures of the known cheese fungal contaminants Penicillium spp. were evaluated. Cinnamon leaf and bark EOs were the most effective among 8 EOs tested. The main components of both cinnamon EOs were eugenol, cinnamaldehyde, and linalool. Both inhibited growth of Penicillium spp. at a concentration of 10% v/v (2,000 ppm/mm(2)) on a lawn cell plate. When tested using 3 commercially available cheese starters, cinnamon EOs showed no effect against the FD-DVS ABT-5 cheese starter. However, growth of lactobacilli was inhibited in the presence of a parts per thousand yen10% (v/v) of leaf and bark EOs for the KAZU 1 starter, and a parts per thousand yen5% (v/v) for the FD-DVS FLORA-DANICA starter. A concentration of 4,000 ppm/mm(2) of cinnamon EOs completely inhibited growth of the Penicillium spp. that naturally contaminates the surface of Appenzeller cheese.