Details

Autor(en) / Beteiligte

• Conner, D.E
• Beuchat, L.R

Titel

Effects of essential oils from plants on growth of food spoilage yeasts

Ist Teil von

• Journal of food science, 1984-01, Vol.49 (2), p.429-434

Ort / Verlag

Oxford, UK: Blackwell Publishing Ltd

Erscheinungsjahr

1984

Quelle

Wiley Online Library Journals Frontfile Complete

Beschreibungen/Notizen

• A total of 32 essential oils were screened and subsequently tested to determine their effects on growth and pseudomycelium (PM) production by 13 food spoilage and industrially-important yeasts. The most inhibitory oils were those derived from garlic, allspice, thyme, cinnamon, onion, savory, clove, and oregano, as determined by preliminary screening of the 32 oils. Further testing of these 8 selected oils revealed garlic oil to be a potent inhibitor of yeast growth at concentrations as low as 25 ppm, with onion, oregano, and thyme oils having a somewhat lower inhibitory potency. The essential oils at levels up to 100 ppm did not affect PM production by the yeast, Candida lipolytica. All 8 selected oils delayed PM production by Hansenula anomala, 6 stimulated PM production by Lodderomyces elongisporus, and 2, cinnamon and clove oils, stimulated PM production by Saccharomyces cerevisiae. (wz)