Effect of Origanum heracleoticum L. essential oil on food-borne Penicillium aurantiogriseum and Penicilium chrysogenum isolates

Abstract

Molds are ubiquitously distributed in nature and their spores can be found in the atmosphere even at high altitudes. The difficulty of controlling these undesirable molds, as well as the growing interest of the consumers in natural products, have been forcing the industry to find new alternatives for food preservation. The modern trends in nutrition suggest the limitation of synthetic food additives or substitution with natural ones. Aromatic herbs are probably the most important source of natural antimicrobial agents. Origanum heracleoticum L. essential oil has been known as an interesting source of antimicrobial compounds to be applied in food preservation. In the this work, we have investigated the effect of essential oil obtained from O. heracleoticum on growth of six isolates of Penicillium aurantiogriseum and four isolates of Penicillium chrysogenum isolated from meat plant for traditional Petrovacka sausage (Petrovská klobása) production. The findings reveal that the essential oil of O. heracleoticum provides inhibition of all of fungal isolates tested. O. heracleoticum L. essential oil exhibited higher antifungal activity against the isolates of P. chrysogenum than the isolates of P. aurantiogriseum. O. heracleoticum essential oil showed a MIC value ranging from 25 to 100 μL/mL. The fungi cultivated in the medium with higher concentration of essential oil showed certain morphological changes. The alterations included lack of sporulation and loss of pigmentation

Preservation of poultry meat using Tetraclinis articulata essential oil during refrigerated storage

“…However, the multiplication of yeasts and molds in the EO-free sample has been considerably evolved to respectively reach 2.39 log CFU/g 9 days of storage at 4 °C. These results confirmed the potential inhibitory effect of the active major volatile compounds as δ-Elemene, α-pinene and camphor in the studied EO towards this flora which closely depends on the quantity added (Cabarkapa et al, 2013; Carvalho et al, 2019).…”

“…Our results were remarkably higher in comparison to those reported in the literature where the extraction yields of Tetraclinis articulata harvested from Algeria and Morocco regions were respectively 0.17% and 0.22% (w/w) (Bourkhiss et al, 2007; Boussaïd et al, 2015). This difference could be due to many factors notably geo-climatic, the origin, the organ of the plant as well as the drying time (Şanli and Karadoğan, 2016). On the other hand, the use of ultrasound for the sono-clevenger could improve the extraction and allowed rapid and complete recovery of the matrix to obtain better yields (Pingret et al, 2014).…”

Review of the occurrence of ochratoxigenic fungal species and ochratoxin A in some agricultural products

“…Ochratoxin A (OTA) is a pentaketide mycotoxin produced by several Aspergillus and Penicillium species in different plant products such as cereals, coffee beans, cocoa beans, nuts, beer, wine, spices, vine fruits (raisins, currants and sultanas) and other (1)(2)(3)(4)(5)(6).…”