Mycelial Deformations of Cladosporium herbarum due to the Application of Eugenol or Carvacrol

Journal of Essential Oil Research

Volumn 8, Issue 5, 1996, Pages 535-540

  Adams, S ^a   Kunz, B ^a   Weidenburner M ^a  

^a UNIVERSITY OF BONN   (Germany)

Author keywords

Antifungal activity; Carvacrol; Cladosporium herbarum; Eugenol; Morphological deformations

Indexed keywords

CELL CULTURE; GROWTH KINETICS; HYDROCARBONS; MICROSCOPIC EXAMINATION; MORPHOLOGY; PLANTS (BOTANY);

ANTIFUNGAL ACTIVITY; CARVACROL; CLADOSPORIUM HERBARUM; EUGENOL; HYPHAE; MORPHOLOGICAL DEFORMATIONS;

FUNGI;

EID: 0030230438     PISSN: 10412905     EISSN: None     Source Type: Journal    
DOI: 10.1080/10412905.1996.9700682     Document Type: Article

References (31)

1. R. Chamberland, Les essences en point de vue de leurs propriétés antiseptiques. Am. Inst. Pasteur., 1, 52 (1887).
2. C. Hoffman and A. C. Evans, Use of spices as preservatives. J. Ind. Eng. Chem., 3, 835-837 (1911).
3. J. Lahoche, Antiseptic action of spices in preserved foods. Ind. Frac. Conserve., 5, 211-213 (1919).
4. C. Cavalitto and J. Balay, Allicin, the antibacterial principle of Allium sativum., J. Amer. Chem. Soc. 66, 1950-1951 (1944).
5. R. M. Julseth and R. H. Deibel, Microbial profile of selected spices and herbs at import. J. Milk Food Technol., 37,414-419 (1974).
6. M. Kivancand A. Akgiil, Antibacterial activities of essential oils from Turkish spices and citrus. Flav. Fragr. J., 1,175-179 (1986).
7. H. B. Myers, An unappreciated fungicidal action of certain volatile oils. J. Am. Med. Assoc., 89,1834-1836 (1927).
8. M. A. Azzouz and L. B. Bullermann, Comparative antimycotic effects of selected herbs, spices, plant components and commercial antifungal agents. J. Food Protect., 45,1298-1301(1982).
9. S. Schmitz, M. Weidenbömer and B. Kunz, Herbs and spices as selective inhibitors of mould growth. Chem. Mikrobiol. Technol. Lebensm., 15,175-177 (1993).
10. A. Pauli and K. Knobloch, Inhibitory effects of essential oil components on growth of food-contaminating fungi. Z. Lebensm. Unters. Forsch., 185, 10-13 (1987).
11. H. S. Shukla and S.C. Tripathi, Antifungal substance in the essential oil of anise. Agric. Biol. Chem., 51, 1991-1993 (1987).
12. L. B. BuUerman, F. Y. Lieu and S. A. Seier, Inhibition of growth and aflatoxin production by cinnamon and clove oils, cinnamic aldehyde and eugenol. J. Food Sei., 42,1107-1109 (1977).
13. M. Karapinar, Inhibitory effects of anethole and eugenol on the growth and toxin production of Aspergillus parasiticus. Int. J. Food Microbiol., 10, 193-200 (1990).
14. D. P. Thompson, Fungitoxic activity of essential oil components on food storage fungi. Mycologia, 81,151-153 (1989).
15. P. M. Davidson, L. S. Post, A. L. Bramen and A. R. McCurdy, Naturally occurring and miscellaneous food antimicrobials. In: Antimicrobials in Foods. Eitds., A. L. Brauen and P. M. Davidson, pp 371-419, Marcel-Dekker, New York (1982).
16. M. Forstreuter-Künstler und B. Ahlert, Hemmung von Mikroorganismen durch Gewürzinhaltsstoffe. Lebensmittelchem. Gerichtl Chem., 38, 143-145 (1984).
17. N. Paster, M. Menasherov, U. Ravid and B. Juven, Antifungal activity of oregano and thyme essential oils applied against fungi attacking stored grain. J. Food Prot., 58, 81-85 (1995).
18. F. T. Wolf and F. A. Wolf, Morphological effect of thymol and related compounds upon the germination of fungus spores. Bulletin of the Torrey Botanical Club., 77, 77-82 (1950).
19. U. Gerhardt, Gewürze in der Lebensmittelindustrie: Eigenschaften - Technologien - Verwendung. Behr's Verlag GmbH & Co, Hamburg (1990).
20. M. Weidenbömer and B. Kunz, Contamination of different muesli components by fungi. Mycol. Res., 98, 583-586 (1994).
21. M. Weidenbömer, C. Wieczorekand B. Kunz, Mold spectra of various foods in relation to plating medium. J. Food. Prot., 58, 661-665 (1995).
22. G. T. Cole and R. A. Samson, Patterns of Development in Conidial Fungi. Pitman, London, San Francisco, Melbourne (1979).
23. M. Weidenbömer and H. C. Jha, Antifungol activity offlavonoids and their mixtures against different fungi occurring on grain. Pestic. Sei., 38, 347-351 (1993).
24. M. Weidenbömer and H. C. Jha, Structure-activity relationships among isoflavonoids with regard to their antifungal properties. Mycol. Res., 98, 1376-1378 (1994).
25. M. Weidenbömer and H. C. Jha, 3-Phenylcoumarins as antifungal substances again.itfour seed contaminating moulds. Chem. Mikrobiol. Technol. Lebensm., 17, 22-24 (1995).
26. G. D. Robson, M. G. Wiebe and A.P.J. Trinci, Low calcium concentrations induce increased branching in Fusarium graminearum. Mycol. Res., 95, 561-565 (1991).
27. 2+ ions in apical growth of Neurospora crassa. J. Gen. Microbiol., 134, 2623-2631 (1988).
28. 2+ concentration, and action arrays in hyphae of the fungus Saprolegnia ferax. Exp. Mycol., 13, 1-12 (1989).
29. 2+ induced conidiation in Pénicillium notatum in submerged culture. Trans. Brit. Mycol. Soc., 76, 219-230 (1981).
30. 2+ induced conidiation of Pénicillium cyclopium in liquid culture. Trans. Brit. Mycol. Soc., 80, 319-325 (1983).
31. J. M. Vincent, Distortion of fungal hyphae in the presence of certain inhibitors. Nature, 159, 850 (1947).