Inhibitory effect of cinnamon essential oils on selected cheese-contaminating fungi (Penicillium spp.) during the cheese-ripening process

2014 ◽  
Vol 23 (4) ◽  
pp. 1193-1198 ◽  
Author(s):  
Eun-Jeong Jeong ◽  
Nam Keun Lee ◽  
Jisun Oh ◽  
Seong Eun Jang ◽  
Jai-Sung Lee ◽  
...  
Keyword(s):  
Essential Oils ◽  
Inhibitory Effect ◽  
Ripening Process ◽  
Cheese Ripening ◽  
Penicillium Spp

Chemical composition, antibacterial and antioxidant activities of Juniperus oxycedrus essential oils from North Western Algeria

2018 ◽  
Vol 7 (2) ◽  
pp. 74-83
Author(s):  
Cherifa Zahaf ◽  
Djilali Achour ◽  
Meriem Mokhtar ◽  
Moussa Brada
Keyword(s):  
Essential Oils ◽  
Steam Distillation ◽  
Antioxidant Activities ◽  
Inhibition Zone ◽  
Inhibitory Effect ◽  
Juniperus Oxycedrus ◽  
Germacrene D ◽  
Western Algeria ◽  
North Western ◽  
Β Carotene

The aim of the current study was to identify the essential oils of Juniperus oxycedrus from North Western Algeria (Mostaganem) by gas chromatography coupled to mass spectrometer (GC-MS), and to evaluate their antibac-terial and antioxidant activities. Extraction was carried out by two processes, hydrodistillation (HD) and steam distillation (SD). Analysis by GC-MS led to the identification of 38 components using both methods. HD was found to be the best process for the extraction of Juniperus essential oil, and the ma-jor identified compounds were: germacrene-D (38.28%), followed by α.-pinene (17.66%), and δ-cadinene (5.91%). In the antibacterial test, SD oil had a higher inhibitory effect. The strain Staphylococcus aureus was the most sensitive with an inhibition zone of 15.25 mm and a minimum inhibitory concentration (MIC) of 0.25 mg/mL. The antioxidant activity of J. oxycedrus es-sential oils obtained by HD was more important than SD (IC50= 19.52 mg/mL and IC50= 38.62 mg/mL) with DPPH and β-carotene bleaching tests respec-tively. Essential oils of J. oxycedrus could therefore represent good candidates to be used as antioxidant and antibacterial agents.

scholarly journals Inhibitory effect of sodium metabisulphite and chlorine on growth of Aspergillus spp. and Penicillium spp. strains isolated from marine shrimp

2013 ◽  
Vol 43 (9) ◽  
pp. 1721-1726 ◽  
Author(s):  
Ygor Flávio de Moraes Santos ◽  
Átyla Peeter Batista Veloso ◽  
Rodrigo Maciel Calvet ◽  
Maria Marlúcia Gomes Pereira ◽  
Carina Maricel Pereyra ◽  
...  
Keyword(s):  
Inhibitory Effect ◽  
Shrimp Farming ◽  
Penicillium Species ◽  
Sodium Metabisulphite ◽  
Marine Shrimp ◽  
Total Fungi ◽  
Frozen Shrimp ◽  
Vitro Effect ◽  
Penicillium Spp

The sodium metabisulphite (SMB) is used in shrimp farming to prevent melanosis and the 5.0 ppm chlorine (CL) concentration used in the shrimp processing is efficient as a bactericide, but there is no evidence of the effectiveness of these chemical compounds as fungicides. Therefore, the aim of this study was to evaluate the in vitro effect of sodium metabisulphite (SMB) and chlorine (CL) on the growth of Aspergillus and Penicillium species isolated from marine shrimp in different stages of processing. The samples were collected from a frozen shrimp processing industry, located in Piauí State, Brazil. The total fungi and occurrence of Aspergillus and Penicillium species were evaluated. For in vitro sensibility test using the diffusion disk in agar method, five concentrations of SMB (0%, 1%, 3%, 5% and 10%) and six of CL (0, 1, 2, 3, 4 and 5 µg mL-1) were used. The fungal counts in the different processing stages ranged from 1.74 to 3.38 CFU g-1. Twenty-nine Aspergillus strains were isolated, prevailing A. versicolor (59.3%) and twenty-two of Penicillium, prevailing P. citrinum (74%). One strain of A. flavus was AFB1 producer. All the isolated strains of P. citrinum produced citrinin. All tested species were in vitro sensitive to 3% of SMB, except the A. flavus. The 10% concentration of SMB inhibited the in vitro growth of all strains. The CL concentrations tested did not inhibit the studied species growth and SMB concentrations above 3.0% inhibited in vitro the growth of the tested strains.

scholarly journals Antimicrobial activities of laboratory produced essential oil solutions against five selected fungal strains

2013 ◽  
pp. 171-183 ◽  
Author(s):  
Emilija Ivanova ◽  
Natalija Atanasova-Pancevska ◽  
Dzoko Kungulovski
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oils ◽  
Antimicrobial Properties ◽  
Microtiter Plate ◽  
Antimicrobial Activities ◽  
Food Preservation ◽  
Minimal Inhibitory Concentrations ◽  
Fungal Strains ◽  
Treat Ment ◽  
Penicillium Spp

It is well known that essential oils possess significant antimicrobial activity. This study was conducted to estimate the antimicrobial activity of various types of Biokill, a laboratory produced solution composed of several essential oils (Biokill dissolved in 96% ethanol; Biokill 96% further dissolved in DMSO; Biokill dissolved in 70% ethanol and Biokill 70% further dissolved in DMSO). The antimicrobial activity was evaluated against five selected fungal strains, Candida albicans ATCC 10231, Saccharomyces cerevisiae ATCC 9763, Aspergillus niger I.N. 1110, Aspergillus sojae CCF and Penicillium spp. FNS FCC 266. A variation of the microtiter plate-based antimicrobial assay was used in order to assess the antimicrobial activity of the solutions. By applying this assay minimal inhibitory concentrations (MIC) of the Biokill solutions were determined for each strain of the selected test microorganisms. The results demonstrated that all variations of Biokill showed antimicrobial activity at concentrations lower than 2.5?g/mL. Biokill 70% further dissolved in DMSO showed the best antimicrobial properties against all the selected strains with MICs less than 1.25?g/mL. These results indicated that Biokill could find application in the pharmaceutical industry, in food preservation and conservation, in the prevention and treat?ment of plants infected by certain phytopathogens, etc.

scholarly journals Antifungal activity of Mentha piperita and Carum carvi essential oils

2017 ◽  
pp. 201-207 ◽  
Author(s):  
Dragana Plavsic ◽  
Gordana Dimic ◽  
Djordje Psodorov ◽  
Dragan Psodorov ◽  
Ljubisa Saric ◽  
...  
Keyword(s):  
Antifungal Activity ◽  
Essential Oils ◽  
Inhibition Zone ◽  
Inhibitory Effect ◽  
Biologically Active ◽  
Mentha Piperita ◽  
Diffusion Method ◽  
Aromatic Plants ◽  
Disc Diffusion Method ◽  
Penicillium Aurantiogriseum

Aromatic plants are one of the most important sources of biologically active secondary metabolites, which possess various antimicrobial characteristics. The aim of this work was to examine the effect of antifungal activities of mint and caraway essential oils against the selected fungi. Eight species of molds were selected for antifungal testing: Alternaria alternata, Aspegillus flavus, A. niger, A. versicolor, Eurotium herbariorum, Penicillium aurantiogriseum, P. chrysogenum and P. expansum. Testing of essential oils antifungal activity against the selected species was conducted using the disc diffusion method by adding mint and caraway essential oils (0.5, 1, 5, and 10 ?l per disc). Antifungal activity of essential oils was expressed by the diameter of inhibition zone (mm). The most powerful effect of mint essential oil was recorded against E. herbariorum, as its growth was completely inhibited by the quantity of 5 ?l. The weakest inhibitory effect was observed against P. chrysogenum (inhibition zone 13.67 mm) by the quantity of 10 ?l. The most powerful antifungal activity of caraway was observed against E. herbariorum as growth was completely inhibited by the quantity of 10 ?l. The weakest inhibitory effect was observed against A. niger (inhibition zone 28 mm) by the quantity of 10 ?l.

scholarly journals Antibacterial activity of plant extracts against Listeria monocytogenes isolated from ready-to-eat salads

2020 ◽  
Vol 13 (1) ◽  
pp. 131-143
Author(s):  
É. György ◽  
É. Laslo ◽  
E. Csató
Keyword(s):  
Listeria Monocytogenes ◽  
Essential Oils ◽  
Antibacterial Effect ◽  
Storage Conditions ◽  
Inhibitory Effect ◽  
Listeria Innocua ◽  
Foodborne Diseases ◽  
Bacterial Strains ◽  
Antibacterial Effects ◽  
Growth Environment

Abstract Ready-to-eat salads are becoming more and more popular. However, due to their ingredients, they represent a suitable growth environment for different microbes. In the prevention of foodborne diseases, hygienic food preparation and appropriate storage conditions are very important. During this study, ten different ready-to-eat salads were analysed for the presence of Listeria monocytogenes. Five different selective agar mediums were used for the enumeration and isolation of Listeria monocytogenes. The isolated bacterial strains were subjected to morphological and biochemical confirmation tests. The antibacterial effects of five different freshly squeezed vegetable juices (carrots, celery, beets, horseradish, and onions) and of five essential oils (dill, thyme, oregano, lemongrass, and sage) were determined against Listeria monocytogenes, Listeria innocua, and L. monocytogenes strains isolated from ready-to-eat salads. Based on the results obtained from fresh vegetable juices, carrot juice exerted the highest antibacterial effect, while the others showed no or slight inhibitory effect (horseradish, beets, onions) against Listeria species. Among the essential oils, thyme, lemongrass, and oregano showed the strongest antibacterial effect against the studied Listeria species.

Expert knowledge integration to model complex food processes. Application on the camembert cheese ripening process

2011 ◽  
Vol 38 (9) ◽  
pp. 11804-11812 ◽  
Author(s):  
M. Sicard ◽  
C. Baudrit ◽  
M.N. Leclerc-Perlat ◽  
P.H. Wuillemin ◽  
N. Perrot
Keyword(s):  
Knowledge Integration ◽  
Expert Knowledge ◽  
Ripening Process ◽  
Cheese Ripening ◽  
Model Complex ◽  
Camembert Cheese ◽  
Food Processes

Inhibitory Effect of Citrus Peel Essential Oils on the Microbial Growth of Bread

2007 ◽  
Vol 6 (6) ◽  
pp. 558-561 ◽  
Author(s):  
Salim -ur-Rehman ◽  
Sarfraz Hussain ◽  
Haq Nawaz ◽  
Muhammad Mushtaq Ah ◽  
Mian Anjum Murt ◽  
...  
Keyword(s):  
Essential Oils ◽  
Microbial Growth ◽  
Inhibitory Effect ◽  
Citrus Peel

The inhibitory effect of plant essential oils on foodborne pathogenic bacteria in food

2018 ◽  
Vol 59 (20) ◽  
pp. 3281-3292 ◽  
Author(s):  
Jian Ju ◽  
Yunfei Xie ◽  
Yahui Guo ◽  
Yuliang Cheng ◽  
He Qian ◽  
...  
Keyword(s):  
Essential Oils ◽  
Pathogenic Bacteria ◽  
Inhibitory Effect ◽  
Plant Essential Oils ◽  
Foodborne Pathogenic Bacteria
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