Antifungal Properties of Some Essential Oils against
Saccharomyces cerevisiae
Volume 1 - Issue 1
Bachir raho G1*, Bevilacqua A2, Corbo MR2, Sinigaglia M2 and Pignatiello S2
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- 1Process Engineering and solution chemistry laboratory, Department of Biology, University of Mascara, Italy
- 2Department of Food Science, Faculty of Agricultural Science, Foggia University, Italy
*Corresponding author:
Bachir raho G, Process Engineering and solution chemistry laboratory, Department of Biology, University of
Mascara, Italy
Received: August 08, 2018; Published: August 14, 2018
DOI: 10.32474/CTBM.2018.01.000102
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Abstract
To evaluate the antifungal activity of four essential oils against Saccharomyces cerevisiae in vitro, four commercial essential oils
extracted from Thymus vulgaris, Echinacea Angustifolia, Rosmarinus officinalis and Salvia officinalis were tested at three different
concentrations (10, 50 or 100 ppm) for their antimicrobial activity against Saccharomyces cerevisiae using well diffusion method. S.
cerevisiae was least susceptible to the essential oils. The diameter of zone inhibition ranged between 0 and 3 mm. E. angustifolia, and
R. officinalis oils appeared to be the most active, while T.vulgaris and S. officinalis oils exhibited most weak antifungal activity against
S. cerevisiae. These findings increase the possibility of exploiting these essential oils as a safe alternative natural preservative.
Keywords: Essential oils; Antifungal Activity; S. cerevisiae
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