SENSITIVITY OF MOLDS ISOLATED FROM WAREHOUSES OF FOOD PRODUCTION FACILITY ON SELECTED ESSENTIAL OILS

• Main Authors: Łukasz Kręcidło, Teresa Krzyśko-Łupicka
• Format: Article
• Language: Polish
• Published: Polish Society of Ecological Engineering (PTIE) 2015-07-01
• Series: Inżynieria Ekologiczna
• Subjects: filamentous fungi; food storage; essential oils
• Online Access: http://www.journalssystem.com/ie/WRAZLIWOSC-GRZYBOW-WYIZOLOWANYCH-Z-MAGAZYNOW-ZAKLADU-PRZEMYSLU-SPOZYWCZEGO-NA-WYBRANE-OLEJKI-ETERYCZNE,58910,0,2.html

Storage of raw materials is one of steps in food production chain. The aim of this study was to estimate the influence of selected essential oils on the growth of four fungal strains: <i>Trichoderma viride</i>, <i>Rhizomucor miehei</i>, <i>Penicillium chrysogenum</i>, <i>Penicillium janthinellum</i>. Strains were isolated from warehouses of the food production facility. Selected essential oils: thyme oil, rosewood oil and rosemary oil were used to assess antifungal activity. Chemical composition of essential oils was determined by Gas Chromatography-Mass Spectroscopy (GC-MS). Antifungal activity of essential oils was estimated in relative to peracetic acid (PAA) and sterile water with Tween 80 (0,5%). The influence of essential oils on fungal growth was carried by medium poisoning method. Increment of fungal mycelium was measured every day by 10 days. The thyme essential oils totally inhibited fungal growth in the lowest concentration of 1 mm³·cm^-3. The most resistant strain was <i>Penicillium janthinellum</i>.