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Antimicrobial activity of anethole and related compounds from aniseed
Author(s) -
Kubo Isao,
Fujita Kenichi,
Nihei Kenichi
Publication year - 2007
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.3079
Subject(s) - anethole , eugenol , antimicrobial , chemistry , yeast , minimum inhibitory concentration , food science , fungicide , terpene , saccharomyces cerevisiae , botany , biology , biochemistry , organic chemistry , essential oil
The antimicrobial activities of anethole, anisic acid, and eugenol characterized from aniseed were tested against 18 organisms including both bacteria and yeasts. As far as their minimum inhibitory concentration (MIC) values were compared, they are nearly comparable but act in different ways. For example, anethole was noted to be effective against Saccharomyces cerevisiae with a minimum fungicidal concentration (MFC) of 200 µg mL −1 but the activity was observed only when this yeast was growing on fermentable carbon sources in a hypoxic condition. On the other hand, eugenol was effective against S. cerevisiae with an MFC of 800 µg mL −1 in any growing conditions. Anisic acid showed fungistatic activity against this yeast with an MIC of 400 µg mL −1 , but not fungicidal up to 1600 µg mL −1 . Copyright © 2007 Society of Chemical Industry