Studies on the Possibility of Producing Fats from Food Wastes by Using Micro-Organisms. II Physical and Chemical Properties of Fat Produced from Different Fungi
✍ Scribed by Ragab, M. ;Hassanien, F. R. ;El-Makhzangy, A.
- Publisher
- John Wiley and Sons
- Year
- 1986
- Weight
- 433 KB
- Volume
- 88
- Category
- Article
- ISSN
- 0931-5985
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✦ Synopsis
microbial activity mults for the neat and diluted oils compared to phenol are presented in Table .
Thyme oil inhibited the growth of BaciUussubtilis, Stuphylococcus aureus (Gram-positive bacteria), Escherichia coli and Enterobacter aerogenes (Gram-negative bacteria). Also, thyme oil exhibited a strong inhibition effect against mold and yeast. In this respect, Agamal and Mathelu16 found that thyme oil was highly active against 6 penicillium and 5 fusarium species. The activity was mainly attributed to thymol and carvacrol. Also, Patukoua and Chludek ' reported that thyme oils with high thymol content strongly lnhibited the bacterial growth. On the contrary, thyme oils containing high citral and low amounts of thymol were less effective. The anti-microbial effect of some pure compounds present in thyme oil was separately examined by Bouchberg and Ahgrini7. Their data demonstrated that thymol had the higher activity towards bacteria and fungi followed by carvacrol and geraniol. Linalool, a-terpineol and thujone exhibited the least effect.
Sage and rosemary oils restrained the growth of Bacillus subtilis and had no effect on Staphylococcus aureus. The Gramnegative bacteria were less affected by sage oil. Equal antimicrobial effects against Aspergillus niger and Sacchuromyces cervisiae were attained by using sage and rosemary oils. Simi- lar anti-microbial effects were observed by Dobvyin et al. and Cherevatyl et al. 'I.
The anti-microbial activity of the oils under study on various micro-organisms was in the following order: thyme oil > sage oil > rosemary oil. In spite of the industrial application of tyme, rosemary and sage essential oils, their antimicrobial activity on both Gram-positive and negative bacteria might encourage the use of these oils in many foods in order to inhibit the bacterial growth and prevent the detrimental effects caused by the micro-organisms. L i t e r a t u r e