Influence of four essential oils on growth of biomass of Aspergillus ochraceus ZMPBF 318 and Penicillium expansum ZMPBF 565 (CROSBI ID 162595)
Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Čvek, Domagoj ; Markov, Ksenija ; Frece, Jadranka ; Landeka Dragičević, Tibela ; Majica, Matea ; Delaš, Frane
engleski
Influence of four essential oils on growth of biomass of Aspergillus ochraceus ZMPBF 318 and Penicillium expansum ZMPBF 565
Fungi are recognized for their superior aptitudes to produce a large variety of extracellular proteins, organic acids and other metabolites, and for their capacities to adapt to severe environmental constraints and for the biotreatment of wastewater. Moulds of the genera Aspergillus and Penicillium are common contaminants in food and are especially dangerous because they have the capability to produce toxic metabolites mycotoxins. Essential oils are successful as a natural way to protect food from mould contamination. Essential oils of cinnamon, lavender, rosemary and sage at 1 % (v/v) concentration in Yeast media inoculated with spores (final concentration 106 mL-1 media) of Aspergillus ochraceus ZMPBF 318 and Penicillium expansum ZMPBF 565 were evaluated for their potential in the control of growth of fungal biomass as pure and mixed culture. Cinnamon showed the best inhibitory effect (100 %). Inhibitory effect of lavender was better on Aspergillus ochraceus (nearly 100 %) while on Penicillium expansum inhibitory effect was decreasing (to 57 %). Sage and rosemary showed the opposite effects. Inhibitory effect on Aspergillus ochraceus grows during the cultivation, while on Penicillium expansum decreases during the period of cultivation. The findings showed that fungi can be controlled by essential oils treatment, especially with cinnamon.
mixed culture; inhibitory effect; pure culture; spore suspensions; yeast media
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Podaci o izdanju
61
2010.
191-196
objavljeno
0004-1254
10.2478/10004-1254-61-2010-2009