Activity of essential oils against food‐spoiling yeast. A review.
Identifieur interne : 001910 ( Main/Exploration ); précédent : 001909; suivant : 001911Activity of essential oils against food‐spoiling yeast. A review.
Auteurs : Alina Kunicka-Styczy Ska [Pologne]Source :
- Flavour and Fragrance Journal [ 0882-5734 ] ; 2011-09.
Abstract
Antifungal activity of eight essential oils against nine yeast species associated with food spoiling microflora was examined. The following commercial essential oils were tested: basil (Ocimum basilicum L.), onion (Allium cepa L.), garlic (Allium sativum L.), lemon (Citrus limon L. Burm. f.), grapefruit (Citrus paradisi Macfad.), marjoram (Origanum majorana L.), peppermint (Mentha x piperita L.) and thyme (Thymus vulgaris L.). The yeast strains used in the study included Candida rugosa, Debaryomyces hansenii, Kluyveromyces marxianus, Rhodotorula glutinis, Rhodotorula minuta, Saccharomyces cerevisiae, Trichosporon cutaneum, Yarrowia lipolytica and Zygosaccharomyces rouxii. The sensitivity of yeast strains was tested by the agar disc diffusion method. The activity of the essential oils was estimated by microplate bioassay and bioimpedimetric methods. All of the tested yeasts expressed the highest sensitivity to thyme oil (inhibition zones of 25.5–58.0 mm). Generally, onion and garlic oils were the least active and did not affect the majority of the tested strains. Thyme, marjoram, peppermint and basil oils were the most effective (MIC and MFC values ranging from 0.5 to 24.0 μl/ml) and can be used to inhibit yeasts contaminating food. Their application as natural preservatives will be tested in food matrices. Copyright © 2011 John Wiley & Sons, Ltd.
Url:
DOI: 10.1002/ffj.2046
Affiliations:
Links toward previous steps (curation, corpus...)
- to stream Istex, to step Corpus: 000F10
- to stream Istex, to step Curation: 000F10
- to stream Istex, to step Checkpoint: 000331
- to stream Main, to step Merge: 001936
- to stream Main, to step Curation: 001910
Le document en format XML
<record><TEI wicri:istexFullTextTei="biblStruct"><teiHeader><fileDesc><titleStmt><title xml:lang="en">Activity of essential oils against food‐spoiling yeast. A review.</title><author><name sortKey="Kunicka Tyczy Ska, Alina" sort="Kunicka Tyczy Ska, Alina" uniqKey="Kunicka Tyczy Ska A" first="Alina" last="Kunicka-Styczy Ska">Alina Kunicka-Styczy Ska</name></author></titleStmt><publicationStmt><idno type="wicri:source">ISTEX</idno><idno type="RBID">ISTEX:C3F3E8BA5402A298F6A0A5099C4892892BF002AF</idno><date when="2011" year="2011">2011</date><idno type="doi">10.1002/ffj.2046</idno><idno type="url">https://api.istex.fr/document/C3F3E8BA5402A298F6A0A5099C4892892BF002AF/fulltext/pdf</idno><idno type="wicri:Area/Istex/Corpus">000F10</idno><idno type="wicri:Area/Istex/Curation">000F10</idno><idno type="wicri:Area/Istex/Checkpoint">000331</idno><idno type="wicri:doubleKey">0882-5734:2011:Kunicka Tyczy Ska A:activity:of:essential</idno><idno type="wicri:Area/Main/Merge">001936</idno><idno type="wicri:Area/Main/Curation">001910</idno><idno type="wicri:Area/Main/Exploration">001910</idno></publicationStmt><sourceDesc><biblStruct><analytic><title level="a" type="main" xml:lang="en">Activity of essential oils against food‐spoiling yeast. A review.</title><author><name sortKey="Kunicka Tyczy Ska, Alina" sort="Kunicka Tyczy Ska, Alina" uniqKey="Kunicka Tyczy Ska A" first="Alina" last="Kunicka-Styczy Ska">Alina Kunicka-Styczy Ska</name><affiliation wicri:level="1"><country xml:lang="fr">Pologne</country><wicri:regionArea>Institute of Fermentation Technology and Microbiology, Technical University of Lodz, 90‐924 Lodz, 171/173, Wólczańska</wicri:regionArea><wicri:noRegion>Wólczańska</wicri:noRegion></affiliation></author></analytic><monogr></monogr><series><title level="j">Flavour and Fragrance Journal</title><title level="j" type="abbrev">Flavour Fragr. J.</title><idno type="ISSN">0882-5734</idno><idno type="eISSN">1099-1026</idno><imprint><publisher>John Wiley & Sons, Ltd</publisher><pubPlace>Chichester, UK</pubPlace><date type="published" when="2011-09">2011-09</date><biblScope unit="volume">26</biblScope><biblScope unit="issue">5</biblScope><biblScope unit="page" from="326">326</biblScope><biblScope unit="page" to="328">328</biblScope></imprint><idno type="ISSN">0882-5734</idno></series><idno type="istex">C3F3E8BA5402A298F6A0A5099C4892892BF002AF</idno><idno type="DOI">10.1002/ffj.2046</idno><idno type="ArticleID">FFJ2046</idno></biblStruct></sourceDesc><seriesStmt><idno type="ISSN">0882-5734</idno></seriesStmt></fileDesc><profileDesc><textClass></textClass><langUsage><language ident="en">en</language></langUsage></profileDesc></teiHeader><front><div type="abstract">Antifungal activity of eight essential oils against nine yeast species associated with food spoiling microflora was examined. The following commercial essential oils were tested: basil (Ocimum basilicum L.), onion (Allium cepa L.), garlic (Allium sativum L.), lemon (Citrus limon L. Burm. f.), grapefruit (Citrus paradisi Macfad.), marjoram (Origanum majorana L.), peppermint (Mentha x piperita L.) and thyme (Thymus vulgaris L.). The yeast strains used in the study included Candida rugosa, Debaryomyces hansenii, Kluyveromyces marxianus, Rhodotorula glutinis, Rhodotorula minuta, Saccharomyces cerevisiae, Trichosporon cutaneum, Yarrowia lipolytica and Zygosaccharomyces rouxii. The sensitivity of yeast strains was tested by the agar disc diffusion method. The activity of the essential oils was estimated by microplate bioassay and bioimpedimetric methods. All of the tested yeasts expressed the highest sensitivity to thyme oil (inhibition zones of 25.5–58.0 mm). Generally, onion and garlic oils were the least active and did not affect the majority of the tested strains. Thyme, marjoram, peppermint and basil oils were the most effective (MIC and MFC values ranging from 0.5 to 24.0 μl/ml) and can be used to inhibit yeasts contaminating food. Their application as natural preservatives will be tested in food matrices. Copyright © 2011 John Wiley & Sons, Ltd.</div></front></TEI><affiliations><list><country><li>Pologne</li></country></list><tree><country name="Pologne"><noRegion><name sortKey="Kunicka Tyczy Ska, Alina" sort="Kunicka Tyczy Ska, Alina" uniqKey="Kunicka Tyczy Ska A" first="Alina" last="Kunicka-Styczy Ska">Alina Kunicka-Styczy Ska</name></noRegion></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
EXPLOR_STEP=$WICRI_ROOT/Wicri/Bois/explor/OrangerV1/Data/Main/Exploration
HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 001910 | SxmlIndent | more
Ou
HfdSelect -h $EXPLOR_AREA/Data/Main/Exploration/biblio.hfd -nk 001910 | SxmlIndent | more
Pour mettre un lien sur cette page dans le réseau Wicri
{{Explor lien
|wiki= Wicri/Bois
|area= OrangerV1
|flux= Main
|étape= Exploration
|type= RBID
|clé= ISTEX:C3F3E8BA5402A298F6A0A5099C4892892BF002AF
|texte= Activity of essential oils against food‐spoiling yeast. A review.
}}
| This area was generated with Dilib version V0.6.25. |  |