{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,23]],"date-time":"2026-10-23T23:41:30Z","timestamp":1792798890083,"version":"4.5.0"},"reference-count":32,"publisher":"Springer Science and Business Media LLC","issue":"1","license":[{"start":{"date-parts":[[2025,12,27]],"date-time":"2025-12-27T00:00:00Z","timestamp":1766793600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0"},{"start":{"date-parts":[[2025,12,30]],"date-time":"2025-12-30T00:00:00Z","timestamp":1767052800000},"content-version":"vor","delay-in-days":3,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0"}],"content-domain":{"domain":["link.springer.com"],"crossmark-restriction":false},"short-container-title":["Sci Rep"],"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    The food system is dependent on durum wheat (\n                    <jats:italic>Triticum durum<\/jats:italic>\n                    ), which is considered one of the most important agricultural elements. Food security is ensured by a sustainable protection strategy against harmful microorganisms, such as fungi. The broad-spectrum antifungal activity of EOs against most problematic storage fungi has been demonstrated. The antifungal properties of EOs derived from\n                    <jats:italic>Thymus satureioides<\/jats:italic>\n                    and\n                    <jats:italic>Eucalyptus camaldulensis<\/jats:italic>\n                    were evaluated in vitro. The diverse biological functions of these plants are world-renowned. The microatmosphere technique was used to test antifungal activity against four postharvest pathogens associated with durum wheat in storage:\n                    <jats:italic>Aspergillus aflatoxiformans<\/jats:italic>\n                    ,\n                    <jats:italic>Aspergillus flavus<\/jats:italic>\n                    ,\n                    <jats:italic>Aspergillus nidulans<\/jats:italic>\n                    ,\n                    <jats:italic>Aspergillus versicolor<\/jats:italic>\n                    . The potential synergy of combining\n                    <jats:italic>T. satureioides<\/jats:italic>\n                    and\n                    <jats:italic>E. camaldulensis<\/jats:italic>\n                    was explored in this study. The results showed that\n                    <jats:italic>T. satureioides<\/jats:italic>\n                    leaf EO was the most effective, with MIC values ranging from 0.025 to 0.1 \u00b5L\/ml. The high content of isoborneol (17.87%) in this oil was identified as a significant contributor to its potent antifungal properties. The least effective vapor against all tested pathogens was produced by the individual application of\n                    <jats:italic>Eucalyptus<\/jats:italic>\n                    oil (MIC 0.05\u20130.31 \u00b5L\/ml). The combination of\n                    <jats:italic>Thyme<\/jats:italic>\n                    and\n                    <jats:italic>Eucalyptus<\/jats:italic>\n                    leaf EOs showed partial synergy against all tested pathogens (FICI values between 0.50 and 0.75) and fully synergistic against\n                    <jats:italic>A. nidulans<\/jats:italic>\n                    . The production of aflatoxin B1 (AFB1) and ochratoxine A (OTA) was inhibited after treatment with MICs and 2xMICs of oils alone, a concentration below the MIC, indicating weak anti-ochra\/aflatoxigenic effect. The potential for the development of specific formulations aimed at enhancing grain protection during storage is evident in this synergistic combination.\n                  <\/jats:p>","DOI":"10.1038\/s41598-025-21379-7","type":"journal-article","created":{"date-parts":[[2025,12,27]],"date-time":"2025-12-27T05:04:00Z","timestamp":1766811840000},"update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Vapour-phase effects of thyme and eucalyptus oils, alone and combined, against toxin-producing fungi from stored durum wheat"],"prefix":"10.1038","volume":"15","author":[{"given":"Amine","family":"Bousta","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Salma","family":"Astati","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Imane","family":"Wahby","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Abdelwahed","family":"Fidah","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tarik","family":"Janah","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mohamed","family":"Rahouti","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Laila","family":"Rhazi","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"297","published-online":{"date-parts":[[2025,12,27]]},"reference":[{"key":"21379_CR1","doi-asserted-by":"publisher","unstructured":"Eskola, M., et al. Worldwide contamination of food-crops with mycotoxins: Validity of the widely cited \u2018FAO estimate\u2019 of 25%. Crit. Rev. Food Sci. Nutr. 60(16), 2773\u20132789. https:\/\/doi.org\/10.1080\/10408398.2019.1658570 (2020).","DOI":"10.1080\/10408398.2019.1658570"},{"key":"21379_CR2","doi-asserted-by":"publisher","first-page":"10","DOI":"10.1016\/j.biocontrol.2016.10.004","volume":"104","author":"Phuong-Anh Nguyen","year":"2017","unstructured":"Nguyen, P-A., Strub, C., Fontana, A., & Schorr-Galindo, S. Crop molds and mycotoxins: Alternative management using biocontrol. Biological Control 104, 10\u201327. https:\/\/doi.org\/10.1016\/j.biocontrol.2016.10.004 (2017).","journal-title":"Biological Control"},{"key":"21379_CR3","doi-asserted-by":"publisher","unstructured":"Perczak, A., Gwiazdowska, D., Marchwi\u0144ska, K., Ju\u015b, K., Gwiazdowski, R., & Wa\u015bkiewicz, A. 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