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Archives of Industrial Hygiene and Toxicology, Vol. 61 No. 2, 2010.

Short communication, Note

https://doi.org/10.2478/10004-1254-61-2010-2009

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

Domagoj Čvek ; University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, Croatia
Ksenija Markov ; University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, Croatia
Jadranka Frece ; University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, Croatia
Tibela Landeka Dragičević ; University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, Croatia
Matea Majica ; University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, Croatia
Frane Delaš ; University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, Croatia

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Abstract

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.

Keywords

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

Hrčak ID:

53991

URI

https://hrcak.srce.hr/53991

Publication date:

16.6.2010.

Article data in other languages: croatian

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