Cvek Domagoj, Markov Ksenija, Frece Jadranka, Landeka Dragicević Tibela, Majica Matea, Delas Frane
Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia.
Arh Hig Rada Toksikol. 2010 Jun;61(2):191-6. doi: 10.2478/10004-1254-61-2010-2009.
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.
真菌能产生多种细胞外蛋白质、有机酸和其他代谢产物，并且能够适应多种环境条件。曲霉属和青霉属中产生霉菌毒素的霉菌是常见的食品污染物。保护食品免受霉菌污染的天然方法之一是使用香精油。在本研究中，我们评估了肉桂、薰衣草、迷迭香和鼠尾草香精油在1%（v/v）浓度下，单独或组合使用时，对接种了赭曲霉ZMPBF 318和扩展青霉ZMPBF 565孢子（最终浓度为106 mL-1培养基）的酵母培养基中真菌生物量的影响。肉桂表现出最佳抑制效果（100%）。薰衣草油对赭曲霉的生长抑制效果最佳（接近100%），而对扩展青霉的抑制效果较差（在第28天降至57%）。随着培养时间的延长，鼠尾草油和迷迭香油对赭曲霉的抑制作用增强，而对扩展青霉的抑制作用减弱。这些结果表明，香精油尤其是肉桂油能够控制真菌。
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