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

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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.

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Authors and Affiliations

  1. Department of Food Engineering, Agriculture Faculty, Namik Kemal University, 59030, Tekirdag, Turkey

    Tuncay Gumus, Ahmet Sukru Demirci & Muhammet Arici

  2. Osman Sagdic Department of Food Engineering, Engineering Faculty, Erciyes University, 38000, Kayseri, Turkey

    Osman Sagdic

Authors
  1. Tuncay Gumus
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  2. Ahmet Sukru Demirci
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  3. Osman Sagdic
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  4. Muhammet Arici
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Correspondence to Tuncay Gumus.

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Gumus, T., Demirci, A.S., Sagdic, O. et al. Inhibition of heat resistant molds: Aspergillus fumigatus and Paecilomyces variotii by some plant essential oils. Food Sci Biotechnol 19, 1241–1244 (2010). https://doi.org/10.1007/s10068-010-0177-9

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  • DOI: https://doi.org/10.1007/s10068-010-0177-9

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