Antifungal Properties of Some Essential Oils against Saccharomyces cerevisiae
Journal Title: Interventions in Pediatric Dentistry Open Access Journal - Year 2018, Vol 1, Issue 1
Abstract
To evaluate the antifungal activity of four essential oils against Saccharomyces cerevisiae in vitro, four commercial essential oils extracted from Thymus vulgaris, Echinacea Angustifolia, Rosmarinus officinalis and Salvia officinalis were tested at three different concentrations (10, 50 or 100 ppm) for their antimicrobial activity against Saccharomyces cerevisiae using well diffusion method. S. cerevisiae was least susceptible to the essential oils. The diameter of zone inhibition ranged between 0 and 3 mm. E. angustifolia, and R. officinalis oils appeared to be the most active, while T.vulgaris and S. officinalis oils exhibited most weak antifungal activity against S. cerevisiae. These findings increase the possibility of exploiting these essential oils as a safe alternative natural preservative. Yeasts can have positive and negative effects on fermented products consumed by humans and animals. They are used as starter cultures in cheeses and bread, but they can also initiate spoilage in foods, such as yoghurt, fruit juice, salads, and mayonnaise [1]. Most spoilage incidents caused by yeasts are controlled by preservative systems. However, certain yeast species show resistance, especially to weak-acid preservatives. These strains belong to the fermentative yeast species Saccharomyces cerevisiae, Schizosaccharomyces pombe, Zygosaccharomyces spp., and Dekkera spp [2]. Saccharomyces cerevisiae is the most frequent spoiler of lemonades and fruit juices. This organism produces an alcoholic fermentation resulting in fermented off-flavour due to the presence of ethanol and carbon dioxide. Some strains also tolerate benzoates, sorbates and sulphates [3].
Authors and Affiliations
Bachir raho G, Bevilacqua A, Corbo MR, Sinigaglia M, Pignatiello S
Keywords
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- EP ID EP576064
- DOI 10.32474/CTBM.2018.01.000102
- Views 107
- Downloads 0
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