Antifungal activity of Oleoresins used in meat industry on some toxigenic Aspergillus spp

• Published in: Zbornik Matice srpske za prirodne nauke / Matica Srpska Proceedings for Natural Sciences pp. 185 - 194
• Main Authors: Šošo, Vladislava M. (Faculty of Technology, Novi Sad (Serbia)), Škrinjar, Marija M. (Faculty of Technology, Novi Sad (Serbia)), Blagojev, Nevena T.(Faculty of Technology, Novi Sad (Serbia)), Čabarkapa, Ivana S. (Institute of Food Technology, Novi Sad (Serbia)), Lukić, Dragan C. (Milex Ltd., Rumenka (Serbia))
• Format: Journal Article
• Language: English
• Published: Matica srpska, Novi Sad (Srbija) 2013
• Subjects: Antifungal properties; Aspergillus; Meat industry; oleoresins

Different spice oleoresins are widely used in meat industry. They contribute to the specific aroma and flavor of the end products, but they have also been reported to have strong antimicrobial activity. These properties open a plenty of possibilities to be used for defining the specific sensory profile of the product but also as natural food preservatives. This paper focuses on the antifungal activity of four oleoresins against different foodborne toxigenic Aspergillus species. Oleoresins used in the experiments were cayenne pepper, black pepper, garlic and rosemary oleoresins, and they were tested against following Aspergillus species: A. clavatus, A. flavus, A. fumigatus, A. niger, A. ochraceus and A. versicolor. Antifungal activity was tested using microtitre-plate-based assay incorporating resazurin as an indicator of cell growth and broth microdilution-method.