Effect of essential oils of Myrtaceae plants on the Penicillium commune

Authors

  • Dana Tančinová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Microbiology, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +4210376414433
  • Denisa Foltí­nová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Microbiology, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +4210376415814
  • Zuzana Mašková Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Microbiology, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, +4210376414432
  • Jana Štefániková Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Research Center AgroBioTech, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +4210376414911 https://orcid.org/0000-0002-3799-4390
  • Július Árvay Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421037641469

DOI:

https://doi.org/10.5219/1106

Keywords:

P. commune, vapor phase, essential oils, antifungal activity

Abstract

The aim of this research was to determine the inhibitory effect of vapor phase of five essential oils (EOs) on the growth of seven strains of Penicillium commune isolated from moldy milk products. Another objective was to determine the minimum inhibitory doses (in vitro and probit analyses) of EOs, which at concentration 625 μL.L-1 of air completely inhibited the growth of all strains. The antifungal activity was evaluated by the micro-atmosphere method. The essential oils used in this study were extract of plants from family Myrtaceae. Only one essential oil – clove (from Syzygium aromaticum L.; leaves) completely inhibited the growth of all strains during cultivation at 25 °C and 5 °C. Eucalyptus essential oil (from Eucaliptus globulus; leaves), tea tree essential oil (from Melaleuca alternifolia Cheel; leaves), cajeput essential oil (from Melaleuca leucadendra L.; leaves and twigs), niaouli essential oil (from Melaleuca quinquenervia (Cav.) S.T.Blake; leaves) have different effects on the growth of P. commune strains. The order of tested essential oils according to the inhibition effect on the growth of the strains of P. commune (from the strongest to the weakest effect) was: clove > tea tree > cajeput > niaouli > eucalyptus. Clove EO that completely inhibited the growth of all strains was used to determine minimum inhibitory doses (MIDs). The MIDs were 125 µL.L-1 of air for two strains of P. commune and 250 µL.L-1 of air for five strains of P. commune on the 7th and 14th day of cultivation, also. Using probit analysis, predicted MIDs90 and MIDs50 were calculated. The MIDs90 were determined from 104.93 to 301.37 µL.L-1 of air.

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References

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Published

2019-07-28

How to Cite

Tančinová, D., Foltí­nová, D. ., Mašková, Z. ., Štefániková, J., & Árvay, J. . (2019). Effect of essential oils of Myrtaceae plants on the Penicillium commune. Potravinarstvo Slovak Journal of Food Sciences, 13(1), 604–613. https://doi.org/10.5219/1106

Issue

Vol. 13 No. 1 (2019): Potravinarstvo Slovak Journal of Food Sciences

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This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.

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