Antimicrobial activity of caraway, garlic and oregano extracts against filamentous moulds
2009
Dimic, G.R. | Kocic-Tanackov, S.D. | Pejin, D.J. | Pejin, J.D., University of Novi Sad, Novi Sad (Serbia). Faculty of Technology | Tanackov, I.J., University of Novi Sad, Novi Sad (Serbia). Faculty of Technical Science | Tuco, D., Etol JVE d.o.o., Novi Sad (Serbia)
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 Penicillium implicatum at the concentration of 0.1% and Aspergillus tamarii at the concentration of 0.5% during 7 days of incubation at 25 deg C. The extract of garlic only partially inhibited the growth of Aspergillus tamarii and Penicillium commune. However, it inhibited completely the growth of Penicillium implicatum and Emericella nidulans at the doses of 0.5% and 1%. Oregano partially inhibited all mould species, significantly reducing the growth of colonies, especially of Emericella nidulans (93.3%).
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