Anti yeast activities of some essential oils in growth medium, fruit juices and milk

Rentsenkhand Tserennadmid, Miklós Takó, László Galgóczy, T. Papp, M. Pesti, C. Vágvölgyi, Katalin Almássy, Judit Krisch

Research output: Contribution to journalArticle

84 Citations (Scopus)

Abstract

The anti-yeast activities of four essential oils (EOs) from clary sage, juniper, lemon and marjoram against wild-type isolates of the food-related yeasts Geotrichum candidum, Pichia anomala, Saccharomyces cerevisiae and Schizosaccharomyces pombe in malt extract (ME) medium, apple juice and milk were investigated. Minimal inhibitory concentrations (MICs) for the EOs and their main components were determined and the checkerboard method was used to calculate fractional inhibitory concentration (FIC) indices for the combinations of EOs or components. The most sensitive yeast was S. pombe (MICs of 0.0625-0.125. μl/ml) while G. candidum proved to be the most insensitive (MICs of 0.5-2. μl/ml). In general, the lag phases were lengthened by increasing EO concentrations, while significant reduction of growth rates was obtained only at the highest EO concentrations. The anti-yeast effects of the EOs were good in the acidic pH range optimal for yeasts growth. Combinations of juniper and clary sage EOs resulted in additive effects in the case of S. cerevisiae and G. candidum, but all other combinations showed no interaction. The combination of α-pinene and limonene led to synergism, while the combination of α-pinene with linalool resulted in an additive effect. Cloudy apple juice protected the yeasts against the effect of lemon EO: the lag phases were shorter and the growth rates higher than in clear apple juice. Lemon EO decreased the growth rate of G. candidum in skimmed milk in a dose-independent manner. Our results show that by adding lemon EO to clear apple juice a new, harmonic taste can be achieved and open storage time could be prolonged.

Original languageEnglish
Pages (from-to)480-486
Number of pages7
JournalInternational Journal of Food Microbiology
Volume144
Issue number3
DOIs
Publication statusPublished - Jan 5 2011

Fingerprint

Fruit juices
Essential oils
antifungal properties
fruit juices
Volatile Oils
Yeast
Milk
essential oils
culture media
Yeasts
milk
Geotrichum candidum
Growth
apple juice
Malus
lemons
yeasts
Juniperus
Schizosaccharomyces
Schizosaccharomyces pombe

Keywords

  • Apple juice
  • Essential oils
  • Growth parameters
  • MIC
  • Spoilage yeasts

ASJC Scopus subject areas

  • Food Science
  • Microbiology
  • Safety, Risk, Reliability and Quality

Cite this

Anti yeast activities of some essential oils in growth medium, fruit juices and milk. / Tserennadmid, Rentsenkhand; Takó, Miklós; Galgóczy, László; Papp, T.; Pesti, M.; Vágvölgyi, C.; Almássy, Katalin; Krisch, Judit.

In: International Journal of Food Microbiology, Vol. 144, No. 3, 05.01.2011, p. 480-486.

Research output: Contribution to journalArticle

Tserennadmid, Rentsenkhand ; Takó, Miklós ; Galgóczy, László ; Papp, T. ; Pesti, M. ; Vágvölgyi, C. ; Almássy, Katalin ; Krisch, Judit. / Anti yeast activities of some essential oils in growth medium, fruit juices and milk. In: International Journal of Food Microbiology. 2011 ; Vol. 144, No. 3. pp. 480-486.
@article{8adbfcbf2c0641f084059e29ece47641,
title = "Anti yeast activities of some essential oils in growth medium, fruit juices and milk",
abstract = "The anti-yeast activities of four essential oils (EOs) from clary sage, juniper, lemon and marjoram against wild-type isolates of the food-related yeasts Geotrichum candidum, Pichia anomala, Saccharomyces cerevisiae and Schizosaccharomyces pombe in malt extract (ME) medium, apple juice and milk were investigated. Minimal inhibitory concentrations (MICs) for the EOs and their main components were determined and the checkerboard method was used to calculate fractional inhibitory concentration (FIC) indices for the combinations of EOs or components. The most sensitive yeast was S. pombe (MICs of 0.0625-0.125. μl/ml) while G. candidum proved to be the most insensitive (MICs of 0.5-2. μl/ml). In general, the lag phases were lengthened by increasing EO concentrations, while significant reduction of growth rates was obtained only at the highest EO concentrations. The anti-yeast effects of the EOs were good in the acidic pH range optimal for yeasts growth. Combinations of juniper and clary sage EOs resulted in additive effects in the case of S. cerevisiae and G. candidum, but all other combinations showed no interaction. The combination of α-pinene and limonene led to synergism, while the combination of α-pinene with linalool resulted in an additive effect. Cloudy apple juice protected the yeasts against the effect of lemon EO: the lag phases were shorter and the growth rates higher than in clear apple juice. Lemon EO decreased the growth rate of G. candidum in skimmed milk in a dose-independent manner. Our results show that by adding lemon EO to clear apple juice a new, harmonic taste can be achieved and open storage time could be prolonged.",
keywords = "Apple juice, Essential oils, Growth parameters, MIC, Spoilage yeasts",
author = "Rentsenkhand Tserennadmid and Mikl{\'o}s Tak{\'o} and L{\'a}szl{\'o} Galg{\'o}czy and T. Papp and M. Pesti and C. V{\'a}gv{\"o}lgyi and Katalin Alm{\'a}ssy and Judit Krisch",
year = "2011",
month = "1",
day = "5",
doi = "10.1016/j.ijfoodmicro.2010.11.004",
language = "English",
volume = "144",
pages = "480--486",
journal = "International Journal of Food Microbiology",
issn = "0168-1605",
publisher = "Elsevier",
number = "3",

}

TY - JOUR

T1 - Anti yeast activities of some essential oils in growth medium, fruit juices and milk

AU - Tserennadmid, Rentsenkhand

AU - Takó, Miklós

AU - Galgóczy, László

AU - Papp, T.

AU - Pesti, M.

AU - Vágvölgyi, C.

AU - Almássy, Katalin

AU - Krisch, Judit

PY - 2011/1/5

Y1 - 2011/1/5

N2 - The anti-yeast activities of four essential oils (EOs) from clary sage, juniper, lemon and marjoram against wild-type isolates of the food-related yeasts Geotrichum candidum, Pichia anomala, Saccharomyces cerevisiae and Schizosaccharomyces pombe in malt extract (ME) medium, apple juice and milk were investigated. Minimal inhibitory concentrations (MICs) for the EOs and their main components were determined and the checkerboard method was used to calculate fractional inhibitory concentration (FIC) indices for the combinations of EOs or components. The most sensitive yeast was S. pombe (MICs of 0.0625-0.125. μl/ml) while G. candidum proved to be the most insensitive (MICs of 0.5-2. μl/ml). In general, the lag phases were lengthened by increasing EO concentrations, while significant reduction of growth rates was obtained only at the highest EO concentrations. The anti-yeast effects of the EOs were good in the acidic pH range optimal for yeasts growth. Combinations of juniper and clary sage EOs resulted in additive effects in the case of S. cerevisiae and G. candidum, but all other combinations showed no interaction. The combination of α-pinene and limonene led to synergism, while the combination of α-pinene with linalool resulted in an additive effect. Cloudy apple juice protected the yeasts against the effect of lemon EO: the lag phases were shorter and the growth rates higher than in clear apple juice. Lemon EO decreased the growth rate of G. candidum in skimmed milk in a dose-independent manner. Our results show that by adding lemon EO to clear apple juice a new, harmonic taste can be achieved and open storage time could be prolonged.

AB - The anti-yeast activities of four essential oils (EOs) from clary sage, juniper, lemon and marjoram against wild-type isolates of the food-related yeasts Geotrichum candidum, Pichia anomala, Saccharomyces cerevisiae and Schizosaccharomyces pombe in malt extract (ME) medium, apple juice and milk were investigated. Minimal inhibitory concentrations (MICs) for the EOs and their main components were determined and the checkerboard method was used to calculate fractional inhibitory concentration (FIC) indices for the combinations of EOs or components. The most sensitive yeast was S. pombe (MICs of 0.0625-0.125. μl/ml) while G. candidum proved to be the most insensitive (MICs of 0.5-2. μl/ml). In general, the lag phases were lengthened by increasing EO concentrations, while significant reduction of growth rates was obtained only at the highest EO concentrations. The anti-yeast effects of the EOs were good in the acidic pH range optimal for yeasts growth. Combinations of juniper and clary sage EOs resulted in additive effects in the case of S. cerevisiae and G. candidum, but all other combinations showed no interaction. The combination of α-pinene and limonene led to synergism, while the combination of α-pinene with linalool resulted in an additive effect. Cloudy apple juice protected the yeasts against the effect of lemon EO: the lag phases were shorter and the growth rates higher than in clear apple juice. Lemon EO decreased the growth rate of G. candidum in skimmed milk in a dose-independent manner. Our results show that by adding lemon EO to clear apple juice a new, harmonic taste can be achieved and open storage time could be prolonged.

KW - Apple juice

KW - Essential oils

KW - Growth parameters

KW - MIC

KW - Spoilage yeasts

UR - http://www.scopus.com/inward/record.url?scp=78650034454&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=78650034454&partnerID=8YFLogxK

U2 - 10.1016/j.ijfoodmicro.2010.11.004

DO - 10.1016/j.ijfoodmicro.2010.11.004

M3 - Article

VL - 144

SP - 480

EP - 486

JO - International Journal of Food Microbiology

JF - International Journal of Food Microbiology

SN - 0168-1605

IS - 3

ER -