Inhibition of Heat Resistant Molds: Aspergillus fumigatus and Paecilomyces variotii by Some Plant Essential Oils

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dc.authorid0000-0002-2063-1462
dc.authorscopusid6602223026
dc.authorscopusid23979419500
dc.authorscopusid6701802186
dc.authorscopusid7004571996
dc.authorwosidDemirci, Ahmet Şükrü/AAT-6596-2020
dc.authorwosidARICI, MUHAMMET/AAO-8630-2020
dc.authorwosidSagdic, Osman/AAX-3679-2020
dc.authorwosidGumus, Tuncay/ABA-4238-2020
dc.contributor.authorGümüş, Tuncay
dc.contributor.authorDemirci, Ahmet Şükrü
dc.contributor.authorSağdıç, Osman
dc.contributor.authorArıcı, Muhammet
dc.date.accessioned2022-05-11T14:44:51Z
dc.date.available2022-05-11T14:44:51Z
dc.date.issued2010
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractIn this study, the inhibitory properties of some essential oils including citrus (Citrus sinensis L. Osbeck), laurel (Latin's nob ills L.), myrtle (Myrtus communis L.), oregano (Origanum vulgare L.), and savory (Satureja thymbra L.) were investigated against the heat resistant molds Aspergillus fumigatus and Paecilomyces variotii isolated from margarine in a previous study in order to assess the potential for using these essential oils as a natural food preservative. In this study, the essential oils of the plants were obtained by steam distillation using Clevenger apparatus and were tested for antifungal activities at 0.25, 0.50, and 1.00% concentrations. Inhibitory effects of the essential oils on the growth of the fungi followed the sequence: oregano=citrus>savory>laurel>myrtle. P variotii was more resistant against the essential oils than A. fumigants.
dc.identifier.doi10.1007/s10068-010-0177-9
dc.identifier.endpage1244
dc.identifier.issn1226-7708
dc.identifier.issn2092-6456
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-79957667686
dc.identifier.scopusqualityQ2
dc.identifier.startpage1241
dc.identifier.urihttps://doi.org/10.1007/s10068-010-0177-9
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9786
dc.identifier.volume19
dc.identifier.wosWOS:000283904600016
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorGümüş, Tuncay
dc.institutionauthorDemirci, Ahmet Şükrü
dc.institutionauthorArıcı, Muhammet
dc.language.isoen
dc.publisherKorean Society Food Science & Technology-Kosfost
dc.relation.ispartofFood Science and Biotechnology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectheat resistant fungi
dc.subjectinhibition
dc.subjectessential oil
dc.subjectoregano
dc.subjectcitrus
dc.subjectsavory
dc.subjectlaurel
dc.subjectmyrtle
dc.subjectAntimicrobial Activity
dc.subjectAntibacterial Activity
dc.subjectNeosartorya-Fischeri
dc.subjectSpice Extracts
dc.subjectGrowth
dc.subjectAscospores
dc.subjectLamiaceae
dc.subjectStrain
dc.subjectFlavus
dc.subjectFungi
dc.titleInhibition of Heat Resistant Molds: Aspergillus fumigatus and Paecilomyces variotii by Some Plant Essential Oils
dc.typeArticle

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