Table 4.
In vitro inhibitory effects (in %) of essential oils (500 µL/L of air) at 25 ± 1 °C after 14 days of cultivation and at 5 ± 1 °C after 35 days of cultivation on the mycotoxin production by Penicillium commune strains (PDs divided into three sectors in two independent repetition were used (n = 6)).
| Essential Oils | Tested Temp./Cult. Days |
Penicillium commune (KMi–183) * |
Penicillium commune (KMi–402) |
||
|---|---|---|---|---|---|
| Production of CPA (%) |
Inhibition of CPA (%) |
Production of CPA (%) |
Inhibition of CPA (%) |
||
| Eucalyptus | 5 ± 1 °C/35 d | 0 | 100 | NA | NA |
| 25 ± 1 °C/14 d | 0 | 100 | 0 | 100 | |
| Niaouli | 5 ± 1 °C/35 d | NA | NA | NA | NA |
| 25 ± 1 °C/14 d | 0 | 100 | 0 | 100 | |
| Fennel | 5 ± 1 °C/35 d | NA | NA | NA | NA |
| 25 ± 1 °C/14 d | 66.67 | 33.33 | 50.00 | 50.00 | |
| Anise | 5 ± 1 °C/35 d | NA | NA | NA | NA |
| 25 ± 1 °C/14 d | 50.00 | 50.00 | 50.00 | 50.00 | |
| Basil | 5 ± 1 °C/35 d | NA | NA | NA | NA |
| 25 ± 1 °C/14 d | 0 | 100 | 0 | 100 | |
| Rosemary | 5 ± 1 °C/35 d | 16.67 | 83.33 | NA | NA |
| 25 ± 1 °C/14 d | 33.33 | 66.67 | 33.33 | 66.67 | |
| Sage | 5 ± 1 °C/35 d | NA | NA | NA | NA |
| 25 ± 1 °C/14 d | 0 | 100 | 0 | 100 | |
| Bergamot mint | 5 ± 1 °C/35 d | 33.33 | 66.67 | 16.67 | 83.33 |
| 25 ± 1 °C/14 d | 16.67 | 83.33 | 0 | 100 | |
| Control | 5 ± 1 °C/35 d | 100 | 0 | 100 | 0 |
| 25 ± 1 °C/14 d | 100 | 0 | 100 | 0 | |
*—strain ID, Temp.—Temperature, Cult.—cultivation, CPA—cyclopiazonic acid, NA—not analyzed. d—day.