Naslov
Growth Inhibition of Aspergillus ochraceus ZMPBF 318 and Penicillium expansum ZMPBF 565 by Four Essential Oils

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), 2; 191-195

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, kratko priopcenje, znanstveni

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

Sažetak
Fungi produce a large variety of extracellular proteins, organic acids, and other metabolites and can adapt to several environmental conditions. Mycotoxin-producing moulds of the genera Aspergillus and Penicillium are common food contaminants. One of the natural ways to protect food from mould contamination is to use essential oils. In this study, we evaluated the effect of essential oils of cinnamon, lavender, rosemary, and sage at 1 % (v/v) concentration in yeast media inoculated with spores (fi nal concentration 106 mL-1 media) of Aspergillus ochraceus ZMPBF 318 and Penicillium expansum ZMPBF 565, alone or in combination, on fungal biomass. Cinnamon showed the best inhibitory effect (100 %). Lavender oil best inhibited the growth of Aspergillus ochraceus (nearly 100 %), and was less successful with Penicillium expansum (having dropped to 57 % on day 28). With cultivation time the inhibitory effect of sage and rosemary oil grew for Aspergillus ochraceus and dropped for Penicillium expansum. These results suggest that fungi can be controlled with essential oils, especially with cinnamon oil.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija

POVEZANOST RADA