Antifungal action of Cinnamomum zeylanicum Blume essential o | 17125
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International Research Journal of Microbiology

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Antifungal action of Cinnamomum zeylanicum Blume essential oil against Penicillium spp from environment air of a dry food industry.


Patrícia Pinheiro Rafael de Sousa*, Fillipe de Oliveira Pereira, Roque de Sousa Lima, Edeltrudes de Oliveira Lima

The environment microbiota is a potential contamination source in the food industry, including Penicillium spp. By contrast, industry has used chlorinated solutions for the control of microbial species, but the potential antimicrobial and antifungal activity of the essential oil of Cinnamomum zeylanicum Blume (OE) has been reported in the literature. Thus, it is justified to study this chemical activity on Penicillium strains isolated from the environment of a food industry located in the city of João Pessoa, Paraíba. Tests were conducted to determine the minimum inhibitory concentration (MIC), assess the effect on mycelial growth and spore germination by using the OE and a Vega® chlorine solution (VG), commonly used. MIC values obtained rangeed from 256 to 512μg/mL for both OE and VG. The observed effect on the radial growth was concentration dependent for both products. On the spores germination, OE showed higher effectiveness compared to VG, interfering with conidia germination. The OE is emerging as an excellent alternative to be used in the control of Penicillium, once VG needed a higher concentration of application and still not had the same EO effectiveness.

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