The Potential of Plant Secondary Metabolites as Bread Mould Inhibitors: Exploring Their Individual and Combined Antifungal Effect.

ABSTRACT: Plant secondary metabolites are an interesting source of natural antifungals and offer an alternative to synthetic preservatives. In this study, the activity of 218 secondary metabolites was evaluated against nine Penicillium species and one Aspergillus species, isolated from spoiled par-baked bread. By comparing agar and liquid-based assays, it was found that the hydrophobic nature of these compounds led to an underestimation of the activity in agar-based assays. In liquid medium, it was possible to evaluate the effect quantitatively and differentiate between strong and weak inhibitors. Of the most interesting compounds, the minimal inhibitory concentration (MIC) was determined, and synergistic interactions were studied. This revealed an interesting interaction between benzy

SUBMITTER: Lepoutre A 

PROVIDER: S-EPMC12607509 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature