Antimycotic Effects of 11 Essential Oil Components and Their Combinations on 13 Food Spoilage Yeasts and Molds.

ABSTRACT: Food safety is important to reduce food spoilage microorganisms and foodborne pathogens. However, food safety is challenging, as customers' demand for natural preservatives is increasing. Essential oils (EOs) and their components (EOCs) are alternative antibacterial and antimycotic food additives. In this study, the minimal inhibitory concentrations (MIC) of 11 different EOCs against 13 food spoilage molds and yeasts were investigated via the microdilution method. Cinnamaldehyde (CA) revealed the lowest MIC for all tested strains and all EOCs (32.81-328.1 µg ml-1). However, CA is organoleptic and was therefore combined with other EOCs via the checkerboard method. Overall, 27 out of 91 combinations showed a synergistic effect, and both respective EOC concentrations could be reduced by maint

SUBMITTER: Nißl L 

PROVIDER: S-EPMC8537543 | biostudies-literature | 2021 Oct

REPOSITORIES: biostudies-literature