Inhibition of food spoilage yeasts and aflatoxigenic moulds by monoterpenes of the spice Aframomum danielli
✍ Scribed by G O Adegoke; H Iwahashi; Y Komatsu; K Obuchi; Y Iwahashi
- Publisher
- John Wiley and Sons
- Year
- 2000
- Tongue
- English
- Weight
- 173 KB
- Volume
- 15
- Category
- Article
- ISSN
- 0882-5734
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✦ Synopsis
Essential oil monoterpenes "a!terpinene\ "¦#!limonene\ a!pinene\ 0\7!cineole# of the spice Afra! momum danielli were tested for in vitro antifungal activities against some food spoilage yeasts "Torulopsis candida\ Candida tropicalis\ Kluveromyces thermotolerans\ K[ frailis\ Hansenula anomala and Pichia pastoris# and mycotoxigenic moulds "Asperillus ~avus\ A[ parasiticus#[ With a!terpinene\ the mean minimum inhibitory concentrations "MICs# for T[ candida\ K[ frailis\ K[ thermotolerans and C[ tropicalis were found to be 3[8\ 28\ 67 and 045 mg:ml\ respectively[ With "¦#!limonene\ the mean MICs for T[ candida\ K[ frailis\ K[ thermotolerans and C[ tropicalis were 28\ 201\ 28 and 201 mg:ml\ respectively[ The minimal fungal concentrations "MFCs# of the monoterpenes varied from 28 to 0149 mg:ml for the food spoilage yeasts examined[ Within 59 min\ a! terpinene "201 mg:ml# reduced the population of C[ tropicalis and H[ anomala from 09 4 to 09 2 cells:ml[ The MIC of "¦#!limonene for A[ parasiticus was 67 mg:ml[ As revealed by NMR\ both a!terpinene and "¦#!limonene caused membrane injury of C[ tropicalis cells[ Copyright Þ 1999 John Wiley