INHIBITORY EFFECT OF ESSENTIAL OILS FROM SOME LAURACEAE SPECIES ON THE GROWTH OF PENICILIUM COMMUNE

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November, 2019, vol. 9, Special issue (Microbiology-Biotechnology-Food Sciences)
pages: 385-389
Article type: Microbiology of Microbiology
DOI: 10.15414/jmbfs.2019.9.special.385-389
Abstract: The aim of this study was to determine the inhibitory effect of four essential oils (EOs) on the growth of seven strains of Penicillium commune isolated from moldy milk products by contact vapour. Next objective was to determine the minimum inhibitory doses (in vitro and probit analyses) of EOs, which at concentration 625 μl.l-1 of air completely inhibited the growth of all strains. The antifungal activity was evaluated by the micro-atmosphere method. Cinnamon, cinnamon bark and litsea cubeba EOs completely inhibited the growth of strains during cultivation at 25 °C and 5 °C. Laurel EO had no effects on the growth of P. commune strains. EOs that completely inhibit the growth of all strains were used to determine their minimum inhibitory doses (MIDs). The best results were obtained for cinnamon EO (MIDs 15.625 µl.L-1 of air) after all days at 25 °C of incubation. Litsea cubeba EO had the highest MIDs value (from 250 to 62,5 μl.l-1 of air). It was found that EOs have different effects on individual strains of P. commune. The tested strains (KMi 370 and 402) showed differences among themselves even though they came from the same products (sour cream). According to probit analyses, the most effective tested EOs were cinnamon EO and the least effective was litsea cubeba EO. The antitoxinogenic effect of tested EOS was evaluated by TLC method. Also in this study, cinnamon EO was the most effective against CPA production by P. commune. This oil affected the production of CPA by strain KMi177 at 31.25 μl.l–1 of air completely, and by strain KMi 403, respectively.
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