The effect of Zataria multiflora Boiss Essential oil (EO) on the growth, spore production, and citrinin production of Penicellium citrinum PTCC 5304 in the culture media as well as Iranian ultra-filtered white cheese in brine was investigated. Radial growth and spore production on the potato dextrose agar (PDA) were effectively inhibited by EO in a dose-dependent manner. At 200 ppm, the radial growth and sporulation declined by 92% and 100%, respectively. The growth was completely prevented at 400 ppm of EO on PDA and the minimum fungicidal concentration (MFC) of the oil was estimated at 400 ppm. Furthermore, the Zataria multiflora also significantly suppressed the mycelial growth and citrinin production in broth medium at all investigated concentrations (P < 0.05). At 150 ppm of EO, the citrinin accumulation and mycelial growth reduced by 88.6% and 89.6%, respectively. The EO was tested at all concentrations and the findings show an inhibitory effect of P. citrinum against the radial fungal growth and citrinin production in cheese. However, no concentration of EO could completely inhibit the growth and production of citrinin in cheese. We therefore concluded that Zataria multiflora has the potential to substitute the antifungal chemicals as a natural inhibitor to control the growth of molds in foods such as cheese.

研究了百日草（Zataria multiflora Boiss）精油（EO）对培养基中柠檬青霉PTCC 5304以及伊朗超滤白干酪在盐水中的生长，孢子生成和柠檬素生成的影响。EO以剂量依赖的方式有效地抑制了马铃薯葡萄糖琼脂（PDA）上的径向生长和孢子产生。在200 ppm时，径向生长和孢子形成分别下降了92％和100％。在PDA上的EO浓度为400 ppm时，完全阻止了该增长，并且该油的最小杀真菌浓度（MFC）估计为400 ppm。此外，百日草在所有研究浓度下，肉汤也能显着抑制菌丝生长和柠檬素生成（P <0.05）。在EO为150 ppm时，西林蛋白积累和菌丝体生长分别减少了88.6％和89.6％。在所有浓度下都对EO进行了测试，结果显示柠檬青霉菌对干酪中的径向真菌生长和柠檬素产生具有抑制作用。但是，没有浓度的EO可以完全抑制奶酪中柠檬绿素的生长和产生。因此，我们得出结论，百日草有潜力替代抗真菌化学品作为天然抑制剂来控制诸如奶酪等食品中霉菌的生长。