Growth inhibition and morphological alterations of Aspergillus niger by essential oils from Thymus eriocalyx and Thymus x-porlock

The antifungal effects of essential oils from Thymus eriocalyx and Thymus x-porlock were studied with special reference to the mechanism of inhibition of Aspergillus niger growth at ultrastructural level. Minimal inhibitory (MIC), minimal fungicidal (MFC) concentrations, and fungicidal kinetics of t...

Full description

Saved in:
Bibliographic Details
Published inFood control Vol. 17; no. 5; pp. 359 - 364
Main Authors Rasooli, Iraj, Rezaei, Mohammad Bagher, Allameh, Abdolamir
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.05.2006
Subjects
antifungal properties
Aspergillus niger
culture media
Essential oils
food contamination
food pathogens
food preservatives
herbs
medicinal plants
minimum inhibitory concentration
plant extracts
Thyme
Thymus (Lamiaceae)
toxigenic strains
transmission electron microscopy
Ultrastructure
Aspergillus niger
Ultrastructure
Essential oils
Thyme
Online AccessGet full text

Cover

More Information
Summary:The antifungal effects of essential oils from Thymus eriocalyx and Thymus x-porlock were studied with special reference to the mechanism of inhibition of Aspergillus niger growth at ultrastructural level. Minimal inhibitory (MIC), minimal fungicidal (MFC) concentrations, and fungicidal kinetics of the oils were determined. Transmission electron microscopy (TEM) of A. niger exposed to MIC levels of the oils showed irreversible damage to cell wall, cell membrane and cellular organelles. The oils analyzed by GC and GC/MS led to identification of 18 and 19 components in T. eriocalyx and T. x-porlock oils respectively. The results are compared and discussed with the data in literature. It is concluded that the essential oils could be safely used as preservatives.
Bibliography:http://dx.doi.org/10.1016/j.foodcont.2004.12.002
ISSN:0956-7135
1873-7129
DOI:10.1016/j.foodcont.2004.12.002