Antimicrobial activity of nisin, thymol, carvacrol and cymene against growth of Candida lusitaniae

  1. Aznar Samper, Aranzazu 1
  2. Fernández Escámez, Pablo Salvador 1
  3. Periago Bayonas, Paula María 1
  4. Palop Gómez, Alfredo 1
  1. 1 Universidad Politécnica de Cartagena
    info

    Universidad Politécnica de Cartagena

    Cartagena, España

    ROR https://ror.org/02k5kx966

Journal:
Food science and technology international = Ciencia y tecnología de alimentos internacional

ISSN: 1082-0132 1532-1738

Year of publication: 2015

Volume: 21

Issue: 1

Pages: 72-79

Type: Article

More publications in: Food science and technology international = Ciencia y tecnología de alimentos internacional

Metrics

JCR (Journal Impact Factor)

  • Year 2015
  • Journal Impact Factor: 0.991
  • Journal Impact Factor without self cites: 0.92
  • Article influence score: 0.335
  • Best Quartile: Q3
  • Area: FOOD SCIENCE & TECHNOLOGY Quartile: Q3 Rank in area: 75/125 (Ranking edition: SCIE)
  • Area: CHEMISTRY, APPLIED Quartile: Q3 Rank in area: 49/72 (Ranking edition: SCIE)

SCImago Journal Rank

  • Year 2015
  • SJR Journal Impact: 0.647
  • Best Quartile: Q1
  • Area: Food Science Quartile: Q1 Rank in area: 67/330
  • Area: Industrial and Manufacturing Engineering Quartile: Q1 Rank in area: 57/565
  • Area: Chemical Engineering (miscellaneous) Quartile: Q2 Rank in area: 81/448

Scopus CiteScore

  • Year 2015
  • CiteScore of the Journal : 2.3
  • Area: Industrial and Manufacturing Engineering Percentile: 78
  • Area: Chemical Engineering (all) Percentile: 66
  • Area: Food Science Percentile: 66
  • Area: Medicine (all) Percentile: 45

Abstract

Yeasts are tolerant to acid pH values, are able to grow in anaerobic media and have minimum nutrition requirements. These capabilities enable them to survive and even grow in foods prepared from acid fruits or vegetables. Among yeasts, Candida is one of the genus most frequently isolated from fruit juices. Bacteriocins and essential oils from spices and aromatic herbs are an alternative to preservatives and other technological treatments and have the advantage that their natural origins do not lead to consumer rejection. However, before the food industry uses them on a large scale, it is necessary to know their effects on microorganisms. The objective of this research was to study the effect of different concentrations of nisin, thymol, carvacrol and cymene on the growth of Candida lusitaniae in pH 5 broth at 25 ℃, and their potential uses as food preservatives. The addition of nisin at the concentrations tested (up to 3 µmol L−1) did not affect the yeast growth. Thymol, carvacrol and cymene completely inhibited the yeast growth at concentrations over 1 mM for at least 21 days at 25 ℃. Below this concentration, inhibitions on yeast growth were observed at increasing concentrations. The effect of thymol was also proved in tomato juice. This study indicates the potential use of essential oils for preservation of minimally processed foods.

Funding information

This research was financially supported by the Spanish Government and Fondo Europeo de Desarrollo Regional (FEDER) through the Projects AGL2010-22206-C02-02 and AGL-2010-19775.

Funders