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Activity of essential oils from
Mediterranean Lamiaceae species against food spoilage
yeasts.
Araujo C, Sousa MJ, Ferreira MF, Leao
C.
Department of Biology, University of Minho, 4710-057
Braga, Portugal.
The essential oils from aerial parts of Melissa
officinalis, Lavandula angustifolia, Salvia officinalis, and Mentha
piperita were analyzed by gas chromatography and gas chromatography-mass
spectrometry. Their antimicrobial activities were evaluated against five
food spoilage yeasts, Torulaspora delbrueckii, Zygosaccharomyces bailii,
Pichia membranifaciens, Dekkera anomala, and Yarrowia lipolytica.
Saccharomyces cerevisiae was also used as a reference. The oils were
preliminarily screened by a disc diffusion technique, with the most
active being the oil from M. officinalis. MICs were determined by the
broth dilution method, and the main components of the oils were also
tested by this method. The essential oil of M. officinalis at 500
microg/ml completely inhibited the growth of all yeast species. The main
component of the oil of M. officinalis is citral (neral plus geranial)
(58.3%), which showed a marked fungitoxic effect, contributing to its
high activity.
PMID: 12696686 [PubMed - indexed for MEDLINE]
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