Antifungal activity of Oleoresins used in meat industry on some toxigenic Aspergillus spp
Autor: | C Dragan Lukic, S Ivana Cabarkapa, M Marija Skrinjar, T Nevena Blagojev, M Vladislava Soso |
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Jazyk: | angličtina |
Rok vydání: | 2013 |
Předmět: |
Preservative
Aspergillus Oleoresins biology antifungal activity food and beverages Antimicrobial biology.organism_classification food.food Cayenne pepper Aspergillus spp food Botany Pepper General Earth and Planetary Sciences Food science lcsh:Science (General) Flavor Aroma General Environmental Science Food contaminant lcsh:Q1-390 |
Zdroj: | Zbornik Matice Srpske za Prirodne Nauke, Vol 2013, Iss 124, Pp 185-194 (2013) |
ISSN: | 0352-4906 |
Popis: | Different spice oleoresins are widely used in meat industry. They contribute to the specific aroma and flavor of the end products, but they have also been reported to have strong antimicrobial activity. These properties open a plenty of possibilities to be used for defining the specific sensory profile of the product but also as natural food preservatives. This paper focuses on the antifungal activity of four oleoresins against different foodborne toxigenic Aspergillus species. Oleoresins used in the experiments were cayenne pepper, black pepper, garlic and rosemary oleoresins, and they were tested against following Aspergillus species: A. clavatus, A. flavus, A. fumigatus, A. niger, A. ochraceus and A. versicolor. Antifungal activity was tested using microtitre-plate-based assay incorporating resazurin as an indicator of cell growth and broth microdilution-method. [Projekat Ministarstva nauke Republike Srbije, br. III46009] |
Databáze: | OpenAIRE |
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