Ji, Hyegeun; Kim, Hoikyung; Beuchat, Larry R.; Ryu, Jee-Hoon published the artcile< Synergistic antimicrobial activities of essential oil vapours against Penicillium corylophilum on a laboratory medium and beef jerky>, Electric Literature of 78-70-6, the main research area is Penicillium essential oil vapor antimicrobial synergism beef jerky; Beef jerky; Essential oil vapours; Intermediate-moisture food; Penicillium corylophilum; Synergistic antifungal effect; Xerophilic mold.
This study was done to determine the antifungal activities of essential oil (EO) vapors of 97 plants against Penicillium corylophilum and to test combinations of EO vapors for synergistic antifungal effects. Among 97 com. available EOs extracted from plant parts, garlic, cinnamon bark, may chang (mountain pepper), citronella, thyme thymol, oregano, spearmint, and thyme linalool EO vapors exhibited relatively strong antifungal activities. The minimal inhibitory concentrations of these EO vapors were 0.0390-0.6250 μL/mL. A combination of cinnamon bark, citronella, and may chang EO vapors, as well as a combination of cinnamon bark and citronella EO vapors, showed synergistic inhibitory activities to P. corylophilum on a laboratory medium. A combination of cinnamon bark, citronella, and may chang EO vapors had synergistic activity in inhibiting growth of P. corylophilium on beef jerky. Observations reported here provide basic information valuable when developing strategies to inhibit the growth of P. corylophilum and possibly other moderately xerophilic molds on intermediate-moisture foods.
International Journal of Food Microbiology published new progress about Allium sativum. 78-70-6 belongs to class alcohols-buliding-blocks, and the molecular formula is C10H18O, Electric Literature of 78-70-6.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts