Fungal Inhibition by Some Spice Essential Oils

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dc.contributor.authorSağlam, Coşkun
dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorBoyraz, Nuh
dc.date.accessioned2020-03-26T17:38:45Z
dc.date.available2020-03-26T17:38:45Z
dc.date.issued2009
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe antifungal activities of essential oils of pickling herb (Echinophora tenuifolia spp. sibthorpiana), rosemary (Rosmarinus officinalis L.) and oregano (Origanum vulgare L.) plants growing wild in Turkey were tested against to the mycelial growth of Alternaria alternata, Aspergillus niger and Aspergillus parasiticus using Potato Dextrose Agar (PDA) in vitro. Essential oil of O. vulgare was the most effective on the mycelial growth of A. alternata compared with other two fungi. Oregano oil was the most active against all the moulds tested. Some concentrations of pickling herb and rosemary stimulated the mycelial growth of Aspergillus niger and Aspergillus parasiticus. It was concluded that the fungistatic effects of every oil increased with higher doses. The high fungistatic effect in the beginning of incubation decreased gradually towards the end of incubation. However, knowledge of how to protect the spoilage of food products from pathogens and saprophytic fungi can probably be gained from the different concentrations of spice derivatives.en_US
dc.description.sponsorshipSelcuk University Coordination of Scientific ResearchSelcuk Universityen_US
dc.description.sponsorshipThis study was supported by Selcuk University Coordination of Scientific Research Projects (S.U.-BAP, Konya-Turkey)en_US
dc.identifier.doi10.1080/0972060X.2009.10643783en_US
dc.identifier.endpage750en_US
dc.identifier.issn0972-060Xen_US
dc.identifier.issn0976-5026en_US
dc.identifier.issue6en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage742en_US
dc.identifier.urihttps://dx.doi.org/10.1080/0972060X.2009.10643783
dc.identifier.urihttps://hdl.handle.net/20.500.12395/23563
dc.identifier.volume12en_US
dc.identifier.wosWOS:000273025400016en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTAYLOR & FRANCIS LTDen_US
dc.relation.ispartofJOURNAL OF ESSENTIAL OIL BEARING PLANTSen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectInhibitory effecten_US
dc.subjectessential oilen_US
dc.subjectfungien_US
dc.titleFungal Inhibition by Some Spice Essential Oilsen_US
dc.typeArticleen_US

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