Journal of Yeast and Fungal Research
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Article Number - 7E901982197


Vol.1(1), pp. 001-008 , February 2010

ISSN: 2141-2413


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Full Length Research Paper

Antifungal properties of essential oils and some constituents to reduce foodborne pathogen


Yaouba Aoudou1, Tatsadjieu Ngouné Léopold2*, Jazet Dongmo Pierre Michel1,3, Etoa François Xavierand Mbofung Carl Moses1



1Department of food Sciences and Nutrition, National Advanced School of Agro-industrial Sciences, University of
Ngaoundere, P. O. Box 455 Ngaoundere, Cameroon.
2Laboratory of Microbiology, University Institute of Technology, University of Ngaoundere, P. O. Box 455 Ngaoundere,
Cameroon.
3Faculty of Sciences, University of Douala, P. O. Box 24157, Douala, Cameroon.
4Department of Biochemistry, Faculty of Science, University of Yaounde I, P. O. Box 812, Yaounde, Centre, Cameroon.

Email: [email protected]






 Accepted: 15 December 2009  Published: 28 February 2010

Copyright © 2010 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0


Investigations were conducted to evaluate the antifungal activities of the essential oils of Lippia rugosa, Plectranthus glandulosus, Clausena anisata and Vepris heterophylla and some essential oils compounds as citral, geraniol, nerol, citronellol, fenchone, linalool, 1,8 cineol, nerolidol, terpen 4-ol and -terpinolene on mycelia growth of different strains of Aspergillus, Penicillium and Fusarium genus, common fungi causing spoilage of stored food product. The disc diffusion method was used to evaluate fungal growth inhibition at various concentrations. The strains of fungi exhibited similar susceptibilities (90 mm) to the action of L. rugosa essential oil and different susceptibilities (34 - 90 mm) to P. glandulosus, 0 to 44 mm to C. anisata and 0 to 30 mm to V. heterophylla essential oils. These inhibition halos varied from 0 to 84 mm according to each compound activity. The mycelial growth of fungal species tested was totally inhibited by MIC values ranged from 0.2 to 0.6 mg/ml for L. rugosa, 0.8 to 2 mg/ml for P. glandulosus and 0.5 to 1.2 mg/ml for citral, geraniol, nerol and citronellol which are the more active among the ten components tested. Results obtained indicate the possibility of exploiting L. rugosa, P. glandulosus essential oils and citral, geraniol, nerol, and citronellol to fight these strains responsible for biodeterioration of stored food.
 
Key words: Sanitizing agents, essential oils, antifungal activity, essential oil constituents.

 


APA (2010). Antifungal properties of essential oils and some constituents to reduce foodborne pathogen. Journal of Yeast and Fungal Research , 1(1), 001-008.
Chicago Yaouba Aoudou, Tatsadjieu Ngoun&e L&eopold, Jazet Dongmo Pierre Michel, Etoa François Xavier and Mbofung Carl Moses. "Antifungal properties of essential oils and some constituents to reduce foodborne pathogen." Journal of Yeast and Fungal Research 1, no. 1 (2010): 001-008.
MLA Yaouba Aoudou, et al. "Antifungal properties of essential oils and some constituents to reduce foodborne pathogen." Journal of Yeast and Fungal Research 1.1 (2010): 001-008.
   
DOI https://doi.org/
URL http://academicjournals.org/journal/JYFR/article-abstract/7E901982197

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