Naslov
Influence of four essential oils on growth of biomass of Aspergillus ochraceus ZMPBF 318 and Penicillium expansum ZMPBF 565

Autori
Čvek, Domagoj ; Markov, Ksenija ; Frece, Jadranka ; Landeka Dragičević, Tibela ; Majica, Matea ; Delaš, Frane

Izvornik
Arhiv za higijenu rada i toksikologiju (0004-1254) 61 (2010); 191-196

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
mixed culture; inhibitory effect; pure culture; spore suspensions; yeast media

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija

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