Effect of temperature, water activity, pH and some antimicrobials on the growth of Penicillium olsonii isolated from the surface of Spanish fermented meat sausage

Díaz, Teresa María López; González, César J.; Moreno, B.; Otero, Andrés

doi:10.1006/fmic.2001.0440

Cited by 26 publications

(8 citation statements)

References 13 publications

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“…It is believed to have antibacterial property by the inhibition of extracellular enzymes synthesis and disruption of the cell wall structure resulting in lack of cytoplasm, cytoplasm granulation, cytoplasm hyperacidity, and depletion of intracellular ATP pool [19]. However, despite of the presence of eugenol in high proportion in this essential oil, its high antimicrobial potential could also be due to the synergic of action between main components and minority components of the essential oil.…”

Section: Resultsmentioning

confidence: 99%

Improvement of Fermented Fish Flour Quality Using Essential Oil Extracted From Fresh Leaves of Pimenta racemosa (Mill.) J. W. Moore

Adjou

Dègnon

Dahouenon-Ahoussi

et al. 2017

Nat. Prod. Bioprospect.

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The aim of this study was to evaluate the efficacy of the essential oil extracted from fresh leaves of Pimenta racemosa in the improvement of fermented fish flour producing technology. Essential oil of Pimenta racemosa was extracted by hydrodistillation and its chemical composition was determined by GC and GC/MS. Different types of fermented fish flours from Lesser African Threadfin (Galeoides decadactylus) were produced by the modification of the traditional processing technology and the introduction of a step of essential oil adjunction during the process. Three different essential oil concentrations (0.5, 1.0 and 2.0 μL g−1) were investigated. Physicochemical, microbiological and nutritional analyzes were performed in order to evaluate the quality of the fermented fish flour produced. Results obtained revealed that the essential oil of Pimenta racemosa investigated has a chemical composition characterized by the presence of myrcene (25.1%), chavicol (7.5%) and eugenol (51.1%). Fermented fish flour produced have a good nutritional potential. However, on the microbiological level, only samples produced by adjunction of essential oil have a low level of microbial contamination, with an absence of pathogenic microorganisms.

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Section: Resultsmentioning

confidence: 99%

Improvement of Fermented Fish Flour Quality Using Essential Oil Extracted From Fresh Leaves of Pimenta racemosa (Mill.) J. W. Moore

Adjou

Dègnon

Dahouenon-Ahoussi

et al. 2017

Nat. Prod. Bioprospect.

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“…Phytochemicals are small organic biomolecules generally hydrophobic and designated as naturally occurring antibiotics (5,6,8). Antifungal property of phytochemicals could involve citossolic hyperacidity, breakage of electrons transport chain, cytoplasm membrane disturbing, H + -ATPase inhibition, channels inhibition and intracellular and extracellular enzymes synthesis inhibition (18,27).…”

Section: Resultsmentioning

confidence: 99%

“…C. zeylanicum is native of Indonesia being widely cultured in many Brazilian regions (2,30). Its branch peel without the epidermis and subereous layer is marketed as the commercial cinnamon which has been used a long in perfumery, culinary and native medicine systems (11,18). β-pinene is a phytochemical chemically characterized as a hydrocarbon being inserted in the terpenic compounds class and found in essential oils of several plants with therapeutic properties.…”

Section: Introductionmentioning

confidence: 99%

Inhibitory effect of Cinnamomum zeylanicum Blume (Lauraceae) essential oil and beta-pinene on the growth of dematiaceous moulds

Moreira¹,

Lima²,

Souza³

et al. 2007

Braz. J. Microbiol.

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Dematiaceous moulds are pathogen microorganisms able to act as etiological agents of mycoses with different degrees of severity. This study evaluated the effectiveness of Cinnamomum zeylanicum Blume essential oil and β-pinene in inhibiting the growth of various strains of dematiaceous moulds (Alternaria brassicola, Cladosporium herbarium, C. resinae, C. cladosporioides, Chaetomum globosum, Curvularia sp., Fonsecaea compacta, Piedraia hortae). Antimicrobial assays were led by determining the Minimum Inhibitory Concentration-MIC using the solid medium diffusion procedure and observing the interference of the MIC values on the mould radial mycelial growth along 14 days. MIC values found to C. zeylanicum essential oil oscillated between 63 and 125 µL/mL. β-pinene showed MIC value of 125 µL/mL for the most mould strains, however C. resinae and C. globosum were resistant to it in all assayed concentrations. MIC values found to C. zeylanicum essential oil and β-pinene presented intense fungicidal effect noted by a total inhibition of the mycelial growth of C. cladosporioides and F. compacta along 14 days of exposure. These results showed the intense antimould potential of C. zeylanicum essential oil and β-pinene which could be regarded in a rational use in pharmaceutical formulations used to treat some mycoses, particularly, those caused by dematiaceous moulds.

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“…There are reports that the antifungal property of essential oils possibly leads to structural and metabolic changes in the fungus like cytoplasm granulation, cytoplasm membrane rupturing, cytoplasm hyperacidity, breakdown of the electron transport chain, H ? -ATPase and channel inhibition (Lopez-Diaz et al 2002;Burt 2004). To our knowledge no comparative studies has been carried out on growth, conidiation and microscopy of Fusarium oxysporum f.sp.…”

Section: Discussionmentioning

confidence: 98%

In vitro efficacy of Hyptis suaveolens L. (Poit.) essential oil on growth and morphogenesis of Fusarium oxysporum f.sp. gladioli (Massey) Snyder & Hansen

Tripathi

Sharma

2008

World J Microbiol Biotechnol

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Effect of temperature, water activity, pH and some antimicrobials on the growth of Penicillium olsonii isolated from the surface of Spanish fermented meat sausage

Cited by 26 publications

References 13 publications

Improvement of Fermented Fish Flour Quality Using Essential Oil Extracted From Fresh Leaves of Pimenta racemosa (Mill.) J. W. Moore

Improvement of Fermented Fish Flour Quality Using Essential Oil Extracted From Fresh Leaves of Pimenta racemosa (Mill.) J. W. Moore

Inhibitory effect of Cinnamomum zeylanicum Blume (Lauraceae) essential oil and beta-pinene on the growth of dematiaceous moulds

In vitro efficacy of Hyptis suaveolens L. (Poit.) essential oil on growth and morphogenesis of Fusarium oxysporum f.sp. gladioli (Massey) Snyder & Hansen

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