ANTIFUNGAL ACTIVITY OF VOLATILE COMPONENTS GENERATED BY ESSENTIAL OILS AGAINST THE GENUS PENICILLIUM ISOLATED FROM BAKERY PRODUCTS

ANTIFUNGAL ACTIVITY OF VOLATILE COMPONENTS GENERATED BY ESSENTIAL OILS AGAINST THE GENUS PENICILLIUM ISOLATED FROM BAKERY PRODUCTS

The aim of this study was evaluation of the antifungal activity of 5 essential oils (EOs). We concretely used thyme, clove, basil, jasmine and rosemary EOs by vapor contact against the fungal species, namely Penicillium citrinum, P. chrysogenum, P. hordei, P. citreonigrum, and P. viridicatum and the...

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Bibliographic Details
Main Authors: Miroslava Císarová, Dana Tančinová, Marianna Brodová
Format: Article
Language:English
Published: Slovak University of Agriculture 2015-02-01
Series:Journal of Microbiology, Biotechnology and Food Sciences
Subjects:
Penicillium spp.
essential oils
vapor
antifungal activity
mycotoxins
Online Access:http://www.jmbfs.org/wp-content/uploads/2015/02/cisarova1.pdf

Internet

http://www.jmbfs.org/wp-content/uploads/2015/02/cisarova1.pdf

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