Antimicrobial activity of caraway, garlic and oregano extracts against filamentous moulds | Zendy

Gordana Dimić | Zendy; Sunčica KocićTanackov | Zendy; Dušanka Pejin | Zendy; Jelena Pejin | Zendy; Ilija Tanackov | Zendy; Danijela Tuco | Zendy

AI Assistant Blog Pricing

Home ZAIA Blog

Open Access

Antimicrobial activity of caraway, garlic and oregano extracts against filamentous moulds

Author(s) -

Gordana Dimić,

Sunčica KocićTanackov,

Dušanka Pejin,

Jelena Pejin,

Ilija Tanackov,

Danijela Tuco

Publication year - 2009

Publication title -

acta periodica technologica

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.134

H-Index - 15

eISSN - 2406-095X

pISSN - 1450-7188

DOI - 10.2298/apt0940009d

Subject(s) - antimicrobial , penicillium , incubation , biology , aspergillus , food science , aspergillus nidulans , minimum inhibitory concentration , mycelium , germination , chemistry , botany , microbiology and biotechnology , biochemistry , gene , mutant

Inhibitory effect of caraway, garlic and oregano extracts (0.07, 0.1, 0.5, 1 and 2%), against four moulds species was investigated. The caraway extract had the strongest inhibitory effect by inhibiting the germination of Emericella nidulans, Penicillium commune and P. implicatum at the concentration of 0.1% and Aspergillus tamarii at the concentration of 0.5% during 7 days of incubation at 25ºC. The extract of garlic only partially inhibited the growth of A. tamarii and P. commune. However, it inhibited completely the growth of P. implicatum and E. nidulans at the doses of 0.5 and 1%. Oregano partially inhibited all mould species, significantly reducing the growth of colonies, especially of E. nidulans (93.3%)

The content you want is available to Zendy users.

Already have an account? Click here to sign in.

Having issues? You can contact us here

Accelerating Research