Antifungal activity evaluation of Mexican oregano (Lippia berlandieri Schauer) essential oil on the growth of Aspergillus flavus by gaseous contact.

@article{GmezSnchez2011AntifungalAE,
  title={Antifungal activity evaluation of Mexican oregano (Lippia berlandieri Schauer) essential oil on the growth of Aspergillus flavus by gaseous contact.},
  author={A{\'i}da G{\'o}mez-S{\'a}nchez and Enrique Palou and Aurelio L{\'o}pez-Malo},
  journal={Journal of food protection},
  year={2011},
  volume={74 12},
  pages={
          2192-8
        }
}
The antifungal activity of Mexican oregano (Lippia berlandieri Schauer) essential oil by gaseous contact on the growth of Aspergillus flavus at selected essential oil concentrations (14.7, 29.4, 58.8, or 117.6 μl of essential oil per liter of air) and temperatures (25, 30, or 35°C) was evaluated in potato dextrose agar formulated at water activity of 0.98 and pH 4.0. Mold growth curves were adequately fitted (0.984 < R(2) < 0.999) by the modified Gompertz model. The effect of the independent… CONTINUE READING
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Predicting and preventing mold spoilage of food products.

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