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Inhibitory effect of oregano and thyme essential oils on moulds and foodborne bacteria
Year:
1990
Source of publication :
Letters in Applied Microbiology
Authors :
Menasherov, Mazal
;
.
Nitzan, Ruth
;
.
Paster, Nachman
;
.
Ravid, Uzi
;
.
Shaaya, Eli
;
.
Weisslowicz, Hanna
;
.
Volume :
11
Co-Authors:
Paster, N., Department of Stored Products, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Juven, B.J., Department of Food Science, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Shaaya, E., Department of Stored Products, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Menasherov, M., Department of Stored Products, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Nitzan, R., Department of Stored Products, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Weisslowicz, H., Department of Food Science, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Ravid, U., Department of Medicinal and Spice Crops, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Facilitators :
From page:
33
To page:
37
(
Total pages:
5
)
Abstract:
The essential oil of oregano (‘origanum oil’; thymol type oil from Origanum vulgare) inhibited completely the mycelial growth of Aspergillus niger and A. flaous at 400 μg/ml, while A. ochraceus was inhibited at 600 μg/ml. At 700 μg/ml, thyme oil inhibited the mycelial growth of A. flavus and A. niger but not that of A. ochraceus. Fungal spore germination was inhibited by 600 μg/ml of origanum oil and (with the exception of A. ochraceus) by 700 μg/ml of thyme oil. Under aerobic conditions, the essential oils of oregano (250 μg/ml) and thyme (350 μg/ml) inhibited to some extent the growth of Staphylococcus aureus and Salmonella typhimurium. Pseudomonas aeruginosa was not affected by either oregano or thyme oil at concentrations up to 500 μg/ml. The origanum oil was very effective against Campylohacter jejuni and Clostridiurn sporogenes and thyme oil was very effective against C. jejuni. The antagonistic effect of the two oils on Staph. aureus and Salm. typhimuriutn was greatly enhanced when those organisms were incubated in atmospheres of low oxygen tensions Copyright © 1990, Wiley Blackwell. All rights reserved
Note:
Related Files :
article
Essential oil
Food Contamination
fungi
fungus
nonhuman
Origanum vulgare
plant
thyme oil
Thymus vulgaris
Show More
Related Content
More details
DOI :
10.1111/j.1472-765X.1990.tb00130.x
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
30162
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:52
Scientific Publication
Inhibitory effect of oregano and thyme essential oils on moulds and foodborne bacteria
11
Paster, N., Department of Stored Products, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Juven, B.J., Department of Food Science, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Shaaya, E., Department of Stored Products, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Menasherov, M., Department of Stored Products, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Nitzan, R., Department of Stored Products, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Weisslowicz, H., Department of Food Science, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Ravid, U., Department of Medicinal and Spice Crops, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Inhibitory effect of oregano and thyme essential oils on moulds and foodborne bacteria
The essential oil of oregano (‘origanum oil’; thymol type oil from Origanum vulgare) inhibited completely the mycelial growth of Aspergillus niger and A. flaous at 400 μg/ml, while A. ochraceus was inhibited at 600 μg/ml. At 700 μg/ml, thyme oil inhibited the mycelial growth of A. flavus and A. niger but not that of A. ochraceus. Fungal spore germination was inhibited by 600 μg/ml of origanum oil and (with the exception of A. ochraceus) by 700 μg/ml of thyme oil. Under aerobic conditions, the essential oils of oregano (250 μg/ml) and thyme (350 μg/ml) inhibited to some extent the growth of Staphylococcus aureus and Salmonella typhimurium. Pseudomonas aeruginosa was not affected by either oregano or thyme oil at concentrations up to 500 μg/ml. The origanum oil was very effective against Campylohacter jejuni and Clostridiurn sporogenes and thyme oil was very effective against C. jejuni. The antagonistic effect of the two oils on Staph. aureus and Salm. typhimuriutn was greatly enhanced when those organisms were incubated in atmospheres of low oxygen tensions Copyright © 1990, Wiley Blackwell. All rights reserved
Scientific Publication
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