title: Antifungal activity of volatile compounds generated by essential oils against fungi commonly causing deterioration of bakery products.
abstract: OBJECTIVE
  To investigate the volatile fractions of 16 essential oils for activity against the more common fungi causing spoilage of bakery products, Eurotium amstelodami, E. herbariorum, E. repens, E. rubrum, Aspergillus flavus, A. niger and Penicillium corylophilum.
  
  
  RESULTS
  The study applied 50 microl of pure essential oils in a sterilized filter paper, were carried out at pH 6 and at different water activity levels (0.80-0.90). First, a wheat flour based agar medium was used, where cinnamon leaf, clove, bay, lemongrass and thyme essential oils where found to totally inhibit all microorganisms tested. These five essential oils were then tested in sponge cake analogues, but the antifungal activity detected was much more limited.
  
  
  CONCLUSIONS
  Five essential oils showed potential antifungal capacity against all species tested, over a wide range of water availability. Their activity, however, seems to be substrate-dependent. More research is needed to make them work in real bakery products, as in the preliminary study limited effectiveness was found.
  
  
  CONCLUSIONS
  The potential of the cinnamon leaf, clove, bay, lemongrass and thyme essential oils against species belonging to Eurotium, Aspergillus and Penicillium genus has been demonstrated.
authors.affiliation: Food Technology Department, Lleida University, Rovira Roure, Lleida, Spain.
authors.forename: M E
authors.initials: ME
authors.lastname: Guynot
authors.forename: A J
authors.initials: AJ
authors.lastname: Ramos
authors.forename: L
authors.initials: L
authors.lastname: Setó
authors.forename: P
authors.initials: P
authors.lastname: Purroy
authors.forename: V
authors.initials: V
authors.lastname: Sanchis
authors.forename: S
authors.initials: S
authors.lastname: Marín
mesh_terms: D000362:Agar; D000935:Antifungal Agents / Q000494:pharmacology*; D015169:Colony Count, Microbial; D003470:Culture Media; D005433:Flour / Q000382:microbiology; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D005658:Fungi / Q000187:drug effects*; D006801:Humans; D008826:Microbial Sensitivity Tests / Q000379:methods; D009822:Oils, Volatile / Q000494:pharmacology*; D014908:Triticum / Q000382:microbiology
chemical_list: D000935:Antifungal Agents; D003470:Culture Media; D009822:Oils, Volatile; D000362:Agar