+ Site Statistics
References:
52,654,530
Abstracts:
29,560,856
PMIDs:
28,072,755
+ Search Articles
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ PDF Full Text
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Translate
+ Recently Requested

Inhibitory effects of selected Turkish spices and oregano components on some foodborne fungi



Inhibitory effects of selected Turkish spices and oregano components on some foodborne fungi



International Journal of Food Microbiology 6(3): 263-268



The inhibitory effects of 10 selected Turkish spices, oregano essential oil, thymol and carvacrol towards growth of 9 foodborne fungi were investigated in culture media with pH 3.5 and 5.5. The antifungal effects of sodium chloride, sorbic acid and sodium benzoate and the combined use of oregano with sodium chloride were also tested under the same conditions for comparison. Of the spices tested, only sodium chloride were also tested under the same conditions for comparison. Of the spices tested, only oregano at 1.0, 1.5, 2.0% (w/v) levels showed effect on all fungi. 8% (w/v) sodium chloride was less effective than oregano. Oregano essential oil, thymol or carvacrol at concentrations of 0.025% and 0.05% completely inhibited the growth of all fungi, showing greater inhibition than sorbic acid at the same concentrations. The combined use of oregano and sodium chloride exhibited a synergistic antifungal effect.

(PDF emailed within 0-6 h: $19.90)

Accession: 040451956

Download citation: RISBibTeXText

PMID: 2978951

DOI: 10.1016/0168-1605(88)90019-0


Related references

Studies on the contamination of fungi and mycotoxins in spices. I. Mycoflora of imported spices and inhibitory effects of the spices on the growth of some fungi. Proceedings of the Japanese Association of Mycotoxicology (Nos.5/6): 36-38, 1978

Chemical compositions and antibacterial effects of essential oils of Turkish oregano (Origanum minutiflorum), bay laurel (Laurus nobilis), Spanish lavender (Lavandula stoechas L.), and fennel (Foeniculum vulgare) on common foodborne pathogens. Journal of Agricultural and Food Chemistry 52(26): 8255-8260, 2004

Inhibitory effects of six turkish thyme like spices on some common food borne bacteria. Nahrung 32(2): 201-203, 1988

Gas chromatographic characterization of oregano and other selected spices of the labiate family. Journal Of Food Science: 1373-1378, 1979

Inhibitory effects of six Turkish thyme-like spices on some common food-borne bacteria (short communication). Die Nahrung 32(2): 201-203, 1988

Sensitivity of four foodborne moulds to essential oils from Turkish spices, herbs and citrus peel. Journal of the Science of Food and Agriculture 47(1): 129-132, 1989

Inhibitory effect of oregano and thyme essential oils on moulds and foodborne bacteria. Letters in Applied Microbiology 11(1): 33-37, 1990

Inhibitory effects of spices on growth and toxin production of toxigenic fungi. Applied and Environmental Microbiology 39(4): 818-822, 1980

Inhibitory effects of spices on the growth and toxin production of toxigenic fungi. Abstracts of the Annual Meeting of the American Society for Microbiology (79): 204, 1979

Chemical and genetic variability of selected Turkish oregano (Origanum onitesL.) clones. Plant Systematics and Evolution 288(3-4): 157-165, 2010

Inhibitory effects of selected Thai spices and medicinal plants on Escherichia coli O157 : H7 and Yersinia enterocolitica. Kasetsart Journal, Natural Sciences 34(4): 510-517, 2000

Comparative Antimycotic Effects of Selected Herbs, Spices, Plant Components and Commercial Antifungal Agents 1. Journal of Food Protection 45(14): 1298-1301, 2019

Inhibitory effects of selected Turkish plant essential oils on the various bacteria. Journal Of Essential Oil Bearing Plants: 3, 303-310, 2008

EFFECT OF HARVEST DATE AND STALK SECTION ON SELECTED STRENGTH CHARACTERISTICS OF TURKISH OREGANO ( Origanum onites L). African Journal of Traditional, Complementary, and Alternative Medicines 13(4): 191-198, 2017

Inhibitory effects of essential oil components on growth of food-contaminating fungi. Zeitschrift für Lebensmittel-Untersuchung und -Forschung 185(1): 10-13, 1987