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Inhibition of food spoilage yeasts and aflatoxigenic moulds by monoterpenes of the spice Aframomum danielli
Author(s) -
Adegoke G O,
Iwahashi H,
Komatsu Y,
Obuchi K,
Iwahashi Y
Publication year - 2000
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/1099-1026(200005/06)15:3<147::aid-ffj883>3.0.co;2-0
Subject(s) - chemistry , food spoilage , food science , monoterpene , botany , biochemistry , bacteria , biology , genetics
Essential oil monoterpenes (α‐terpinene, (+)‐limonene, α‐pinene, 1,8‐cineole) of the spice Aframomum danielli were tested for in vitro antifungal activities against some food spoilage yeasts ( Torulopsis candida , Candida tropicalis , Kluveromyces thermotolerans , K. fragilis , Hansenula anomala and Pichia pastoris ) and mycotoxigenic moulds ( Aspergillus flavus , A. parasiticus ). With α‐terpinene, the mean minimum inhibitory concentrations (MICs) for T. candida , K. fragilis , K. thermotolerans and C. tropicalis were found to be 4.9, 39, 78 and 156 μg/ml, respectively. With (+)‐limonene, the mean MICs for T. candida , K. fragilis , K. thermotolerans and C. tropicalis were 39, 312, 39 and 312 μg/ml, respectively. The minimal fungal concentrations (MFCs) of the monoterpenes varied from 39 to 1250 μg/ml for the food spoilage yeasts examined. Within 60 min, α‐terpinene (312 μg/ml) reduced the population of C. tropicalis and H. anomala from 10 5 to 1 3 cells/ml. The MIC of (+)‐limonene for A. parasiticus was 78 μg/ml. As revealed by NMR, both α‐terpinene and (+)‐limonene caused membrane injury of C. tropicalis cells. Copyright © 2000 John Wiley & Sons, Ltd.