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Growth/no-growth models of in-vitro growth of Penicillium paneum as a function of thyme essential oil, pH, a, temperature

Els Debonne (UGent) , An Vermeulen (UGent) , Filip Van Bockstaele (UGent) , Irena Soljic (UGent) , Mia Eeckhout (UGent) and Frank Devlieghere (UGent)
(2019) FOOD MICROBIOLOGY. 83. p.9-17
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Abstract
The aims of this study were (i) screening of antifungal activity of thyme essential oil on Penicillium paneum; (ii) development of growth/no-growth models (G/NG); and (iii) validation of the G/NG models by performing bread baking trials. The screening method was based on the measurement of fungal growth in a semi-solid medium through optical density. The combined influence of aw (0.88 - 0.97), pH (4.8 - 7.0), temperature (22 and 30 °C), time (0 – 144 h) and varying concentrations of thyme oil (0 – 2 µL/mL YES) were assessed. Growth of P. paneum at aw 0.88 was significantly reduced compared to aw 0.93 - 0.97. A slight pH effect was observed at aw 0.93; growth was delayed at pH 6 compared to pH 4.8. The lowest concentration of thyme oil preventing growth during 144 h of incubation was 1 µL/mL medium. According to the results of the shelf-life test of par-baked bread, fungal growth was inhibited for more than 45 days using 0.3 mL thyme oil/100 g dough. To conclude, this study recognized the potential of using G/NG models to develop better product formulations and to facilitate product innovation.
Keywords
Food Science, Microbiology, Penicillium paneum, thyme essential oil, growth/no-growth, predictive modelling, MIC

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Chicago
Debonne, Els, An Vermeulen, Filip Van Bockstaele, Irena Soljic, Mia Eeckhout, and Frank Devlieghere. 2019. “Growth/no-growth Models of In-vitro Growth of Penicillium Paneum as a Function of Thyme Essential Oil, pH, a, Temperature.” Food Microbiology 83: 9–17.
APA
Debonne, E., Vermeulen, A., Van Bockstaele, F., Soljic, I., Eeckhout, M., & Devlieghere, F. (2019). Growth/no-growth models of in-vitro growth of Penicillium paneum as a function of thyme essential oil, pH, a, temperature. FOOD MICROBIOLOGY, 83, 9–17.
Vancouver
1.
Debonne E, Vermeulen A, Van Bockstaele F, Soljic I, Eeckhout M, Devlieghere F. Growth/no-growth models of in-vitro growth of Penicillium paneum as a function of thyme essential oil, pH, a, temperature. FOOD MICROBIOLOGY. 2019;83:9–17.
MLA
Debonne, Els et al. “Growth/no-growth Models of In-vitro Growth of Penicillium Paneum as a Function of Thyme Essential Oil, pH, a, Temperature.” FOOD MICROBIOLOGY 83 (2019): 9–17. Print.
@article{8612232,
  abstract     = {The aims of this study were (i) screening of antifungal activity of thyme essential oil on Penicillium paneum; (ii) development of growth/no-growth models (G/NG); and (iii) validation of the G/NG models by performing bread baking trials. The screening method was based on the measurement of fungal growth in a semi-solid medium through optical density. The combined influence of aw (0.88 - 0.97), pH (4.8 - 7.0), temperature (22 and 30 {\textdegree}C), time (0 -- 144 h) and varying concentrations of thyme oil (0 -- 2 {\textmu}L/mL YES) were assessed. Growth of P. paneum at aw 0.88 was significantly reduced compared to aw 0.93 - 0.97. A slight pH effect was observed at aw 0.93; growth was delayed at pH 6 compared to pH 4.8. The lowest concentration of thyme oil preventing growth during 144 h of incubation was 1 {\textmu}L/mL medium. According to the results of the shelf-life test of par-baked bread, fungal growth was inhibited for more than 45 days using 0.3 mL thyme oil/100 g dough. To conclude, this study recognized the potential of using G/NG models to develop better product formulations and to facilitate product innovation.},
  author       = {Debonne, Els and Vermeulen, An and Van Bockstaele, Filip and Soljic, Irena and Eeckhout, Mia and Devlieghere, Frank},
  issn         = {0740-0020},
  journal      = {FOOD MICROBIOLOGY},
  language     = {eng},
  pages        = {9--17},
  title        = {Growth/no-growth models of in-vitro growth of Penicillium paneum as a function of thyme essential oil, pH, a, temperature},
  url          = {http://dx.doi.org/10.1016/j.fm.2019.04.003},
  volume       = {83},
  year         = {2019},
}

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