Essential Oils Antagonism Against Three Hygiene Significant Yeasts and Juice Spoilage By Saccharomyces Cerevisiae - Essential Oils Antagonism Against Three Hygiene Significant Yeasts and Juice Spoilage By Saccharomyces Cerevisiae - Open Access Pub

Antifungal antagonism of different fourteen plant essential oils was examined as natural agents against economic and hygienic effective three yeasts; the preservative efficacy of most potent anti-yeast essential oil in food sanitary was also tested. Study involved oils antifungal bioactivity screening against Saccharomycescerevisiae, Candida albicans,and Candida utilis. Study also included selection and invitro extraction of most bioactive oil, and evaluation of its antifungal minimal inhibitory concentrations (MICs). Control ofjuice spoilage by Saccharomycescerevisiae under the effect of in vitro oil extract different concentrations was also screened. Among the tested essential oils, apricot seed oil was the most bioactive anti-yeast agent. Two MIC values of apricot oil invitro extract, 12.5μgml-1 and 25μgml-1 were recorded. In juice samples, oil extract bioactivity increased gradually up to concentration 100μgml-1.Highest oil preservative ability was observed at oil concentration of and above 125μgml-1. Higher oil concentrations needed for juice preservation were found more than in vitro assay to give the same effect. Applying of apricot oil and some other plant essential oils could be used as an environmental safety mode in osmophilic food preservation and in Candidate diseases biocontrol. DOI10.14302/issn.2576-9383.jhhr-17-1768 Antimicrobial activities of plant extracted essential oils (EOs) and their ？components play a detectable role in environment hygiene as alternative natural substances. EOs or aromatic plant essences are volatile and fragrant substances with ？oily consistency typically produced by plants. EOs have been long recognized for their antimicrobial, antiviral, insecticidal, antiparasitic, antidermatophytic,？ cytotoxic activities, antioxidant properties？ and as flavoring agents in foods 1, 2, 3, 4. They are widely used in medicine and in food industry as natural antimicrobial ？agents to control food-borne bacteria ？and other pathogenic microorganisms 5, 6, 7, 8, 9. In food industry, food preservation with natural antimicrobial products is being popularly used due to increase of consumer perception and concern regarding synthetic chemical additives 10. This supports applying of EOs as natural agents in food preservation.Apricot seed EO(Prunusarmeniaca) was rarely investigated as antimicrobial agent 8, 9. It showed a strong antimicrobial bioactivity and was recommended to be used as a natural food preservative and as an environmental safety mode of diseases control. Yeasts are significant microorganisms that have positive and negative