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

被引：37

作者：

Gumus, Tuncay ^{[1
]}

Demirci, Ahmet Sukru ^{[1
]}

Sagdic, Osman ^{[2
]}

Arici, Muhammet ^{[1
]}

机构：

[1] Namik Kemal Univ, Dept Food Engn, Fac Agr, TR-59030 Tekirdag, Turkey

[2] Erciyes Univ, Dept Food Engn, Fac Engn, TR-38000 Kayseri, Turkey

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2010年 / 19卷 / 05期

关键词：

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;

D O I：

10.1007/s10068-010-0177-9

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

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.

引用

页码：1241 / 1244

页数：4

共 30 条

[1]

Composition and antimicrobial activity of the essential oils of two Origanum species [J].