Publication:
Effects of Thyme and Rosemary Essential Oils on the Growth of Two Aflatoxigenic Aspergillus Flavus Strains

Simple item page
dc.authorscopusid36574152900
dc.authorscopusid6603159988
dc.authorscopusid36574099200
dc.authorscopusid6701802186
dc.contributor.authorÖzçakmak, S.
dc.contributor.authorDervişoĝlu, M.
dc.contributor.authorPembeci-Kodolbas, C.
dc.contributor.authorSagdic, O.
dc.date.accessioned2020-06-21T14:47:12Z
dc.date.available2020-06-21T14:47:12Z
dc.date.issued2010
dc.departmentOndokuz Mayıs Üniversitesien_US
dc.department-temp[Özçakmak] Sibel, Program of Food Technology, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Dervişoĝlu] Muhammet, Department of Food Engineering, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Pembeci-Kodolbas] Ceyda, TUBITAK Marmara Research Center, Gebze, Kocaeli, Turkey; [Sagdic] Osman, Department of Food Engineering, Erciyes Üniversitesi, Kayseri, Kayseri, Turkeyen_US
dc.description.abstractIn this study, antifungal effects of thyme (Thymus vulgaris L.) and rosemary (Rosmarinus officinalis L.) essential oils (EOs) on two aflatoxigenic Aspergillus flavus strains (MAM-200682 and MAM-2006113) previously isolated from hazelnut were investigated. Five different concentration of the EOs (500, 250, 125, 62 and 31 μL/mL) were prepared in methanol. Minimal inhibitory concentration (MIC) values of the thyme and rosemary EOs against two cultures were determined as 31 and 125 μL/mL, respectively. 250 μL/mL of thyme EO on A. flavus MAM-200682, and 125 μL/mL of thyme EO and 500 uL/mL of rosemary EO on A. flavus MAM-2006113 had fungicidal effect. Fungal growth was almost completely inhibited after 90 min application of thyme EO concentrations (250 and 125 μL/mL). Rosemary EO caused slight growth inhibition. Thyme EO has the most fungistatic and fungicidal effect against aflatoxigenic A. flavus strains. These results indicated that the thyme and rosemary EOs could be used as natural antimicrobial agents against aflatoxigenic A. flavus in the food preservation practices.en_US
dc.identifier.endpage174en_US
dc.identifier.issn1613-9216
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-77958185425
dc.identifier.scopusqualityQ3
dc.identifier.startpage170en_US
dc.identifier.volume83en_US
dc.identifier.wosWOS:000283513800012
dc.language.isoenen_US
dc.publisherDruckerei Liddy Halmen_US
dc.relation.ispartofJournal of Applied Botany and Food Qualityen_US
dc.relation.journalJournal of Applied Botany and Food Qualityen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.titleEffects of Thyme and Rosemary Essential Oils on the Growth of Two Aflatoxigenic Aspergillus Flavus Strainsen_US
dc.typeArticleen_US
dspace.entity.typePublication

Files

Collections

Scopus İndeksli Yayınlar Koleksiyonu
WoS İndeksli Yayınlar Koleksiyonu