Food Science and Biotechnology

, Volume 19, Issue 5, pp 1241–1244 | Cite as

Inhibition of heat resistant molds: Aspergillus fumigatus and Paecilomyces variotii by some plant essential oils

  • Tuncay Gumus
  • Ahmet Sukru Demirci
  • Osman Sagdic
  • Muhammet Arici
Research Article

Abstract

In this study, the inhibitory properties of some essential oils including citrus (Citrus sinensis L. Osbeck), laurel (Laurus nobilis L.), myrtle (Myrtus communis L.), oregano (Origanum vulgare L.), and savory (Satureja thymbra L.) were investigated against the heat resistant molds Aspergillus fumigatus and Paecilomyces variotii isolated from margarine in a previous study in order to assess the potential for using these essential oils as a natural food preservative. In this study, the essential oils of the plants were obtained by steam distillation using Clevenger apparatus and were tested for antifungal activities at 0.25, 0.50, and 1.00% concentrations. Inhibitory effects of the essential oils on the growth of the fungi followed the sequence: oregano=citrus>savory>laurel>myrtle. P. variotii was more resistant against the essential oils than A. fumigatus.

Keywords

heat resistant fungi inhibition essential oil oregano citrus savory laurel myrtle 

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Copyright information

© The Korean Society of Food Science and Technology and Springer Netherlands 2010

Authors and Affiliations

  • Tuncay Gumus
    • 1
  • Ahmet Sukru Demirci
    • 1
  • Osman Sagdic
    • 2
  • Muhammet Arici
    • 1
  1. 1.Department of Food Engineering, Agriculture FacultyNamik Kemal UniversityTekirdagTurkey
  2. 2.Osman Sagdic Department of Food Engineering, Engineering FacultyErciyes UniversityKayseriTurkey

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