Inhibition of Heat Resistant Molds: Aspergillus fumigatus and Paecilomyces variotii by Some Plant Essential Oils

Gumus T., Demirci A. S., Sagdic O., Arici M.

FOOD SCIENCE AND BIOTECHNOLOGY, cilt.19, sa.5, ss.1241-1244, 2010 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 19 Sayı: 5
  • Basım Tarihi: 2010
  • Doi Numarası: 10.1007/s10068-010-0177-9
  • Dergi Adı: FOOD SCIENCE AND BIOTECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1241-1244
  • Anahtar Kelimeler: heat resistant fungi, inhibition, essential oil, oregano, citrus, savory, laurel, myrtle, ANTIMICROBIAL ACTIVITY, ANTIBACTERIAL ACTIVITY, NEOSARTORYA-FISCHERI, SPICE EXTRACTS, GROWTH, ASCOSPORES, LAMIACEAE, STRAIN, FLAVUS, FUNGI
  • Yıldız Teknik Üniversitesi Adresli: Hayır

Özet

In this study, the inhibitory properties of some essential oils including citrus (Citrus sinensis L. Osbeck), laurel (Latin's nob ills L.), myrtle (Myrtus communis L.), oregano (Origanum vulgare L.), and savory (Satureja thymbra L.) were investigated against the heat resistant molds Aspergillus fumigatus and Paecilomyces variotii isolated from margarine in a previous study in order to assess the potential for using these essential oils as a natural food preservative. In this study, the essential oils of the plants were obtained by steam distillation using Clevenger apparatus and were tested for antifungal activities at 0.25, 0.50, and 1.00% concentrations. Inhibitory effects of the essential oils on the growth of the fungi followed the sequence: oregano=citrus>savory>laurel>myrtle. P variotii was more resistant against the essential oils than A. fumigants.