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 (final 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.
Highlights
Fungi produce a large variety of extracellular proteins, organic acids, and other metabolites and can adapt to several environmental conditions
The aim of this study was to investigate the effect of four essential oils on the growth of Aspergillus ochraceus ZMPBF 318 and Penicillium expansum ZMPBF 565 grown in pure and mixed cultures and to determine which of these essential oils has the best properties as a potential antifungal agent
We determined the biomass of untreated Aspergillus ochraceus ZMPBF 318 and Penicillium expansum ZMPBF 565, grown as pure and mixed stationary cultures in yeast media at 27 °C for 28 days
Summary
Fungi produce a large variety of extracellular proteins, organic acids, and other metabolites and can adapt to several environmental conditions. 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. The aim of this study was to investigate the effect of four essential oils (cinnamon, sage, lavender, and rosemary) on the growth of Aspergillus ochraceus ZMPBF 318 and Penicillium expansum ZMPBF 565 grown in pure and mixed cultures and to determine which of these essential oils has the best properties as a potential antifungal agent
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