Synergistic antifungal effects of thyme essential oil and Lactobacillus plantarum cell-free supernatant against Penicillium spp. and in situ effects

Abstract

This study evaluates the synergistic antifungal effects between thyme essential oils and Lactobacillus plantarum cell-free supernatant (LCFS) against Penicillium spp. and in situ antifungal activity in rice grains. Thyme essential oil and LCFS showed remarkable antifungal activities against Penicil- Practical applicationsEssential oils are used as preservative in food industry and high concentration of essential oil is associated with negative organoleptic characteristics. This study presented a novel approach for synergistic antifungal effects by using the combination of thyme essential oil and Lactobacillus plantarum cell-free supernatant (LCFS) against Penicillium spp. and systematic evaluation of the antifungal effect by using fractional inhibitory concentration (FIC) index method. This approach will be a role model for future research on synergism and overcome the major drawbacks of using live bacteria and the negative effects arising from antimicrobial activities of essential oils.

Antifungal effects of chitosan films incorporated with essential oils and control of fungal contamination in peanut kernels

“…Similar results were previously reported by various studies indicating that addition of EOs decreased the tensile strength of CS films and CS‐cassava starch composite films (Pelissari et al, ; Sriwattanachai et al, ). Sánchez‐Gonzáles et al () reported that the tensile strength of CS film decreased after incorporation of bergamot EOs.…”

“…However, the combined effect of EOs and CS indicated higher intensity of antifungal response that was clearly evident from the microscopic examination. Similar results were reported by Sriwattanachai et al () who studied the effect of combined mixture of thyme EOs and Lactobacillus cell‐free supernatant on Penicillium spp. hyphae and chitin degradation in fungal cell wall.…”

“…Šegvić Klarić, Kosalec, Mastelić, Pieckova, and Pepeljnak () reported the MIC values of thyme EOs as 9.85 and 19.17 μl/ml against Aspergillus spp and Penicillium spp., respectively. Sriwattanachai et al () reported the MIC value of thyme EOs as 40 μl/ml against Penicillium spp. Ma‐in, Aran, and Phongpaichit () reported the MIC values of cinnamon EOs in the range of 2.5–10 μl/ml against Aspergillus and Penicillium spp.…”

“…The effects of CS, Eos, and combination of CS with EOs on fungal hyphae were determined by the method described by Sriwattanachai et al () with slight modifications. Potato dextrose broth (PDB, Himedia, India) 20 ml, containing 2% of Tween 80, was inoculated with fungal spores (10 4 ) and incubated at 30°C, 180 rpm for 48 hr in an incubator (N‐Biotek, South Korea).…”

Prevalence, antimicrobial susceptibility, and virulence of Campylobacter jejuni isolated from chicken meat

“…During processing food and personal hygienic conditions can prevent several foodborne diseases (Chanseyha et al, ). Several hygiene practices such as poor environmental and personal hygiene, improper cooking and preparation, insufficient storage of drinks and food are known to compromise the safety of food (Sriwattanachai, Sadiq & Anal, ).…”