Evaluation of antifungal activity of three essential oils against selected isolates of Penicillium, Purpureocillium and Acremonium

Storage is a critical process of food production because incorrect conditions during this process lead to the growth of economic costs caused by material loss. It is important to maintain adequate microbiological purity of storage areas. The development of microbes present in warehouses may lead to secondary contamination of stored materials and reduce their quality. The aim of the study was to evaluate the effect of essential oils on the growth of Acremonium strictum, Penicillium citrinum, Penicillium expansum and Purpureocillium lilacinum. Fungal strains were isolated from the food warehouse. Studies on the influence of selected mix of phenolic substances were performed using three commercially available essential oils, namely rosewood, rosemary and thyme. Evaluation of antifungal activity of these essential oils was done by plate dilution method and expressed as inhibition rate of mycelial growth and index of mycelial growth, and by minimal inhibitory concentration (MIC) and minimal fungicidal concentration (MFC) assays. Thyme oil showed the highest antifungal activity and inhibited growth of all fungal strains at the lowest tested concentration (1 μL mL-1). Penicillium expansum strain was found to be the most resistant to the tested essential oils

Evaluation of Fungistatic Activity of Eight Selected Essential Oils on Four Heterogeneous Fusarium Isolates Obtained from Cereal Grains in Southern Poland

The aim of the study was to determine the relationship between the chemical composition of eight commercial essential oils (EsO) (garlic, grapefruit, lemon grass, tea tree, thyme, verbena, cajeput, and Litsea cubeba) and their fungistatic activity in relation to four species of Fusarium: F. avenaceum, F. culmorum, F. graminearum, and F. oxysporum. The species identification of Fusarium isolates was confirmed by matrix-assisted laser desorption/ionization time-of-flight (MALDI-TOF) mass spectrometer. The determination of qualitative and quantitative chemical composition of the EsO was carried out using the gas chromatography–mass spectrometry (GC–MS) method. The fungistatic activity of EsO was assessed by using the method of poisoned substrates. The data were compiled in the STATISTICA 13.0 program. The chemical composition of the tested oils varied; the dominant fraction, except for grapefruit and garlic oils, were monoterpenoids. The greatest similarity to the action of the synthetic pesticide Funaben T was found in four oils, i.e., thyme, lemongrass, verbena, and Litsea cubeba. The studies showed that F. oxysporum and F. avenaceum were characterized by a higher resistance to low oil concentrations, and F. culmorum and F. graminearum by sensitivity. The fungicidal activity of two EsO-dominant monoterpenoids-thymol and citral—has been confirmed

Combined effect of low-molecular-weight organic acids and creosote on phosphatase activities in sandy soil

This paper assesses the impact of creosote and low-molecular-weight organic acids (LMWOAs) on the activity of acid phosphomonoesterase, alkaline phosphomonoesterase, phosphotriesterase, and inorganic pyrophosphatase in soil. The experiment was carried out on loamy sand samples with organic carbon content of 8.71 g·kg-1, with the following variable factors: dosages of creosote: 0, 0.5%, and 2.5%; type of LMWOAs: oxalic acid, tartaric acid, and citric acid in the amount of 50 mmol·kg-1of soil; days of experiment: 1, 7, 14, 28, 56, 112. Obtained results showed that contamination with creosote caused decrease in the activity of soil phosphatases. The observed effect did not always increase with increase in the dosage of the pollutant. Among the assayed phosphatases, the biggest changes were noted in the activity of phosphomonoesterases. Application of LMWOAs to contaminated soil mainly effected the inhibition of phosphatase, especially the activity of acid phosphomonoesterase. Comparison of the effects of LMWOAs showed that the citric acid was the least toxic to soil phosphatases

N-(2-PIRYDYLAMINO) METHYLENEBISPHOSPHONIC ACID AS A SOLE SOURCE OF A FUNGI FUSARIUM STRAINS GROWING

The active substance of new herbicide generation is N-(2-pirydyloamino) methylenobisphosphonic acid. Two strains Fusarium culmorum CB3 and Fusarium oxysporum XVI, isolated from soil treated with examined substance, were chosen to investigation of using it as a sole source of phosphorus, nitrogen or carbon in the concentrations at 1.0 mM. Interactions between the dominating strains of fungi and N-(2-pirydyloamino) methylenobisphosphonic acid, mycelium growth rate, the spore germinate index, the level chemical changes of N-(2-pirydyloamino) methylenobisphosphonic acid and pH were investigated after cultivation in mineral medium and its modifications. The results of growth kinetics of the studied Fusarium fungi in the presence of N-(2-pirydyloamino) methyle-nobisphosphonic acid, were expressed by dry weight [g·dm-3]. Only Fusarium oxysporum XVI has been capa-ble to grow in acidic medium (pH 4.0) using N-(2-pirydylamino) methylene-bisphosphonic acid as an alterna-tive source of phosphorus. In these conditions the N-(2-pirydylamino) methylenebisphosphonic acid degrada-tion was carried out to utilize phosphorus compounds as a source of nutrient components for this strain. The presence of N-(2-pirydylamino) methylenebisphosphonic acid receded a growth rate of mycelium but did not have an effect on spores of tested fungi

SENSITIVITY OF MOLDS ISOLATED FROM WAREHOUSES OF FOOD PRODUCTION FACILITY ON SELECTED ESSENTIAL OILS

Storage of raw materials is one of steps in food production chain. The aim of this study was to estimate the influence of selected essential oils on the growth of four fungal strains: Trichoderma viride, Rhizomucor miehei, Penicillium chrysogenum, Penicillium janthinellum. Strains were isolated from warehouses of the food production facility. Selected essential oils: thyme oil, rosewood oil and rosemary oil were used to assess antifungal activity. Chemical composition of essential oils was determined by Gas Chromatography-Mass Spectroscopy (GC-MS). Antifungal activity of essential oils was estimated in relative to peracetic acid (PAA) and sterile water with Tween 80 (0,5%). The influence of essential oils on fungal growth was carried by medium poisoning method. Increment of fungal mycelium was measured every day by 10 days. The thyme essential oils totally inhibited fungal growth in the lowest concentration of 1 mm3·cm-3. The most resistant strain was Penicillium janthinellum

Comparison of the Fungistatic Activity of Selected Essential Oils Relative to Fusarium graminearum Isolates

The aim of the study was to determine the chemical composition of lemon, rosewood, geranium and rosemary oils, and compare their effect on the sensitivity of Fusarium graminearum ZALF 24 and Fusarium graminearum ZALF 339 isolated from infected cereals. The tested oils were added to Potato Dextrose Agar (PDA) medium at concentrations of 0.125%, 0.25%, 0.5%, 1.0% and 2.0%. The activity of the oils on inhibition of the linear growth of mycelium was evaluated by measuring the growth of fungal colonies (growth index), while the fungistatic activity was evaluated on the basis of the percentage growth inhibition of a fungal colony and calculated according to Abbott’s formula. The sensitivity of the test strains was variable and depended on the type and concentration of the tested oils. Geranium and rosewood oils in all of the concentrations completely inhibited the growth of the used isolates. In contrast, lemon oil relative to F. graminearum ZALF 339 showed the highest activity at a concentration of 1.0% and rosemary oil, 0.5%. The highest activity against F. graminearum ZALF 24 was shown by the oils of rosemary and lemon at concentrations from 1.0% to 2.0%. The susceptibility of Fusarium graminearum isolates was differentiated and depended on the type and concentration of tested oils

Substancje dodatkowe w produktach żywnościowych dla niemowląt i małych dzieci – zgodność z obowiązującym prawodawstwem

Background: Pursuant to Polish law, products for infants and young children constitute a special purpose food group, which is divided into three categories: infant formulae, follow-on formulae, and cereal-based foods and other baby foods. The ingredients lists for each product from every group are regulated by the regulation of the Minister of Public Health of November 22nd 2010. Aim of the study: An analysis of the contents of products for infants and young children commercially available in the Opole region. Material and methods: Food additives in 81 products were analysed, based on the contents provided by the producers. The food additives (categories of preparations) were used in accordance with the regulation on food additives and the regulation on special purpose food groups. However, some banned additives were treated as nutrients and sources of macroelements, in which case they were not listed as food additives. Results: The most commonly used source of calcium were the phosphate and carbonate salts. The hypoallergenic infant formula Nestle NAN 1 HAHA, Nestle NAN 2 HAHA and HUMAMANA 2 HAHA contained the fewest additives. Ready-made meals, which constitute complementary foods, did not contain additives. Drinks and desserts contained only L-ascorbic acid. Conclusions: Regardless of the manufacturer, the analysed products contained only substances which comply with the prevailing Polish and EU law. The least additives were found in modified hypoallergenic milks: Nestle NAN 1 HAHA and NESTESTESTLE NAN 2 HAHA and Humana 2 HAHA. Drinks and dessert jars contained only L-ascorbic acid (E300), and oat cookies for children contained potassium bicarbonate (E501).Wstęp: Produkty dla niemowląt i małych dzieci, zgodnie z polskim prawem, należą do żywności przeznaczenia specjalnego i są podzielone na trzy kategorie preparatów: do żywienia początkowego, dalszego i uzupełniające środki spożywcze. Skład produktów należących do każdej z kategorii jest regulowany Rozporządzeniem Ministra Zdrowia z dnia 22 listopada 2010 r. Cel pracy: Przeanalizowanie składów produktów żywnościowych dla niemowląt i małych dzieci, dostępnych w obrocie handlowym na Opolszczyźnie. Materiał i metody: Na postawie podanych przez producentów składów przeanalizowano substancje dodatkowe w 81 produktach. Dodatki (kategorie preparatów) do żywności zostały użyte zgodnie z rozporządzeniem dotyczącym substancji dodatkowych, jak i rozporządzeniem odnośnie do żywności przeznaczenia specjalnego. Jednak niektóre niedozwolone dodatki potraktowano jako substancje odżywcze lub źródło makroelementów. W takich przypadkach dana substancja nie jest oznaczona w składzie jako dodatek do żywności. Wyniki: Najczęściej stosowanym przez producentów źródłem wapnia były jego sole fosforanowe i węglanowe. Najmniej substancji dodatkowych zawierało mleko modyfikowane hipoalergiczne NESTLE NAN 1 HA , NESTLE NAN 2 HA i HUMA NA 2 HA . Dania gotowe, wchodzące w skład żywności uzupełniającej, nie zawierały substancji dodatkowych, a napoje i deserki w słoiczkach miały w swym składzie jedynie kwas L-askorbinowy. Wnioski: Poddane analizie produkty, niezależnie od producenta, w swoim składzie zawierały tylko substancje zgodne z prawem obowiązującym na terenie Polski i Unii Europejskiej. Najmniej substancji dodatkowych miało mleko modyfikowane hipoalergiczne NESTLE NAN 1 HA , NESTLE NAN 2 HA i HUMA NA 2 HA . Napoje i gotowe desery w słoiczkach w swoim składzie, jako substancję dodatkową, zawierały jedynie kwas L-askorbinowy (E300), a ciasteczka zbożowe dla dzieci wodorowęglan potasu (E501)

Bakteriobójcze działanie ekstraktów z Humulus lupulus l odmiany marynka na wybrane bakterie

The aim of the research was to obtain extracts of Humulus lupulus L hop cones of the Marynka variety and to evaluate their antibacterial properties against three strains of gram-negative bacteria (Escherichia coli ATCC 10536, E. coli IPS and Pseudomonas aeruginosa ATCC 27853) and against two strains of gram-positive bacteria (Enterococcus hirae ATCC 10541 and Bacillus cereus ATCC 12826). The research material consisted of dried Marynka variety hop cones, from which extracts in the form essential oil (EO), infusion and decoction were obtained. EO was obtained in the process of hydrodistillation. The antibacterial activity of the extracts was evaluated by the plate-cylinder diffusion method against the tested gram-negative and gram-positive bacteria. Diverse antibacterial activity of water extracts of H. lupulus L hop cones of the Marynka variety (essential oil, infusion and decoction) on the tested bacteria was demonstrated, with higher sensitivity of gram-positive than gram-negative bacteria. The highest resistance to hop extracts was demonstrated by P. aeruginosa ATCC 27853. The best antibacterial properties were demonstrated by the essential oil at a concentration of 2.0 %. In the group of gram-positive bacteria, E. hirae ATCC 10541 was more sensitive to EO, and E. coli IPS in the group of gram-negative bacteria. In the case of B. cereus ATCC 12826, the sensitivity to infusions and decoctions of hop cones requires further investigation, as the obtained large zones of growth inhibition were unstable