TY  - JOUR
AU  - Kocić-Tanackov, Sunčica
AU  - Dimić, Gordana
AU  - Derić, Nataša
AU  - Mojović, Ljiljana
AU  - Tomović, Vladimir
AU  - Sojić, Branislav
AU  - Đukić-Vuković, Aleksandra
AU  - Pejin, Jelena
PY  - 2020
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4464
AB  - Food contamination by molds is a serious issue in food industry still today. On the other hand, consumers today demand food that is minimally processed and without synthetic preservatives and additives. Therefore, the objective of this paper was to examine the antifungal effect basil and caraway essential oils (EOs) against Penicillium aurantiogriseum FEMK1, P. carneum FEMK2, P. cavernicola FEMK3, P. nalgiovense FEMK4, P. polonicum FEMK5, and Mucor racemosus FEMK6, isolated from the surface of fermented sausages, in vitro and in vivo.Caraway EO showed better antifungal effects in vitro than basil EO. Minimal fungicidal concentration (MFC) of caraway EO for P. aurantiogriseum FEMK1 was 1.5 mu l/mL, and for other species 4.5 mu l/mL, while MFC of basil EO was 9.0 mu l/mL for P. aurantiogriseum FEMK1, P. carneum FEMK2, P. cavernicola FEMK3, and M. racemosus FEMK6. Applied EOs caused macro- and micromorphological changes in the examined molds. EOs applied to the surface of fermented sausage that was artificially inoculated with conidia suspension of P. carneum FEMK2 and P. polonicum FEMK5, has significantly affected the reduction of molds growth. The results obtained in this investigation indicate to possibility of applying EOs in the antifungal protection of fermented sausages.
PB  - Elsevier, Amsterdam
T2  - LWT-Food Science and Technology
T1  - Growth control of molds isolated from smoked fermented sausages using basil and caraway essential oils, in vitro and in vivo
VL  - 123
DO  - 10.1016/j.lwt.2020.109095
ER  - 

@article{
author = "Kocić-Tanackov, Sunčica and Dimić, Gordana and Derić, Nataša and Mojović, Ljiljana and Tomović, Vladimir and Sojić, Branislav and Đukić-Vuković, Aleksandra and Pejin, Jelena",
year = "2020",
abstract = "Food contamination by molds is a serious issue in food industry still today. On the other hand, consumers today demand food that is minimally processed and without synthetic preservatives and additives. Therefore, the objective of this paper was to examine the antifungal effect basil and caraway essential oils (EOs) against Penicillium aurantiogriseum FEMK1, P. carneum FEMK2, P. cavernicola FEMK3, P. nalgiovense FEMK4, P. polonicum FEMK5, and Mucor racemosus FEMK6, isolated from the surface of fermented sausages, in vitro and in vivo.Caraway EO showed better antifungal effects in vitro than basil EO. Minimal fungicidal concentration (MFC) of caraway EO for P. aurantiogriseum FEMK1 was 1.5 mu l/mL, and for other species 4.5 mu l/mL, while MFC of basil EO was 9.0 mu l/mL for P. aurantiogriseum FEMK1, P. carneum FEMK2, P. cavernicola FEMK3, and M. racemosus FEMK6. Applied EOs caused macro- and micromorphological changes in the examined molds. EOs applied to the surface of fermented sausage that was artificially inoculated with conidia suspension of P. carneum FEMK2 and P. polonicum FEMK5, has significantly affected the reduction of molds growth. The results obtained in this investigation indicate to possibility of applying EOs in the antifungal protection of fermented sausages.",
publisher = "Elsevier, Amsterdam",
journal = "LWT-Food Science and Technology",
title = "Growth control of molds isolated from smoked fermented sausages using basil and caraway essential oils, in vitro and in vivo",
volume = "123",
doi = "10.1016/j.lwt.2020.109095"
}

Kocić-Tanackov, S., Dimić, G., Derić, N., Mojović, L., Tomović, V., Sojić, B., Đukić-Vuković, A.,& Pejin, J.. (2020). Growth control of molds isolated from smoked fermented sausages using basil and caraway essential oils, in vitro and in vivo. in LWT-Food Science and Technology
Elsevier, Amsterdam., 123.
https://doi.org/10.1016/j.lwt.2020.109095

Kocić-Tanackov S, Dimić G, Derić N, Mojović L, Tomović V, Sojić B, Đukić-Vuković A, Pejin J. Growth control of molds isolated from smoked fermented sausages using basil and caraway essential oils, in vitro and in vivo. in LWT-Food Science and Technology. 2020;123.
doi:10.1016/j.lwt.2020.109095 .

Kocić-Tanackov, Sunčica, Dimić, Gordana, Derić, Nataša, Mojović, Ljiljana, Tomović, Vladimir, Sojić, Branislav, Đukić-Vuković, Aleksandra, Pejin, Jelena, "Growth control of molds isolated from smoked fermented sausages using basil and caraway essential oils, in vitro and in vivo" in LWT-Food Science and Technology, 123 (2020),
https://doi.org/10.1016/j.lwt.2020.109095 . .