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首页> 外文期刊>Journal of Food Science >Antifungal Effect of Mexican Oregano (Lippia berlandieri Schauer) Essential Oil on a Wheat Flour-Based Medium
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Antifungal Effect of Mexican Oregano (Lippia berlandieri Schauer) Essential Oil on a Wheat Flour-Based Medium

机译：墨西哥牛至（Lippia berlandieri Schauer）精油对基于小麦粉的培养基的抗真菌作用

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摘要

The antimicrobial activity of oregano has been attributed mainly to the presence of volatile compounds found in its essential oil (BO), mainly carvacrol and thymol. The search for antimicrobial activity of oregano EO with different concentrations of thymol and carvacrol, can lead to products with a wider range of applications. The aim of this work was to describe the in vitro antifungal effect of Mexican oregano (Lippia berlandieri Schauer) EO fractions on the growth of Aspergillus, Penkillium, and Rhizopus sp. The Mexican oregano EO fractions studied had different concentrations of carvacrol, which decreased from fraction 1 to 5 (81% to 23%), while thymol content increased from 3% to 64%. Fungal inhibition was evaluated on a wheat flour-based medium with EO fractions concentrations ranging from 50 to 200 mg/kg. Radial growth curves were fitted using the modified Gompertz model (R~2_(adj) = 0.989 ± 0.01 No significant differences (P > 0.05) were found with the different composition of the Mexican oregano EO fractions; nevertheless, fraction concentration presented significant (P < 0.05) mold inhibition as concentration increased. Rhizopus sp. (Rhl8) showed a linear reduction on specific growth rate, on the maximum mold growth at the stationary phase, and an increase in the lag time as the concentration of the oregano EO increased; mold growth inhibition were achieved at 150 mg/kg in fractions 1 to 4, and at 100 mg/kg for fraction 5. Aspergillus sp. (As6) and Penicillium sp. (Pe36) were inhibited at 150 and 200 mg/kg, respectively. Results obtained suggest that Mexican oregano EO (Lippia berlandieri Schauer) compounds could be used as antimicrobial agents to prevent fungal growth in bakery products.
机译：牛至的抗微生物活性主要归因于其精油（BO）中存在的挥发性化合物，主要是香芹酚和百里酚。寻找具有不同浓度的百里酚和香芹酚的牛至EO的抗菌活性，可以使产品具有更广泛的应用范围。这项工作的目的是描述墨西哥牛至（Lippia berlandieri Schauer）EO馏分对曲霉菌，Penkillium和Rhizopus sp。的生长的体外抗真菌作用。所研究的墨西哥牛至EO馏分的香芹酚浓度不同，从馏分1降至5（81％至23％），而百里酚的含量从3％增加至64％。在EO级分浓度为50至200 mg / kg的小麦粉基培养基上评估真菌抑制作用。使用改良的Gompertz模型拟合径向生长曲线（R〜2_（adj）= 0.989±0.01）墨西哥牛至EO馏分的不同组成没有发现显着差异（P> 0.05）;尽管如此，馏分浓度仍然存在显着性（P <0.05）随浓度增加霉菌抑制作用。根霉菌种（Rhl8）的比生长速率，固定相最大霉菌生长呈线性降低，并且随着牛至EO浓度的增加滞后时间增加;在第1至4部分中以150 mg / kg达到了霉菌生长抑制，在第5部分中以100 mg / kg获得了霉菌生长抑制。分别以150和200 mg / kg抑制了曲霉菌（As6）和青霉菌（Pe36）。获得的结果表明，墨西哥牛至EO（Lippia berlandieri Schauer）化合物可用作抗菌剂，以防止烘焙产品中的真菌生长。

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