Abstract
Background and objectives:
Human health and development have been related to dietary intake of essential fatty acids (omega 3, 6 and 9) and important for brain development, immune system function, and blood pressure regulation. Microbial essential oils are more natural and safer alternatives to synthetic preservatives. These oils have been demonstrated to have antibacterial activity within food systems and may be ideal additives to food formulations. Zygomycete fungi are well-known as good candidate for production of essential oils.
Materials and methods:
Essential oils of fungi Mucor rouxii, Mucor circinelloides and Cuninghamella echinulata were extracted and fatty acids were analyzed by GC, for the first, antimicrobial activity of the fungi essential oils against foodborne pathogenic bacteria E. coli, S. aureus, B. cereus, B. subtilis, and S. enterica was examined by disc diffusion and well diffusion methods and the minimal inhibitory concentrations (MIC) of oils were determined by microtiter plate.
Results:
The fungi oils were exhibited the stron g antibacterial effect against Gram-positive bacteria, B. cereus, S. aureus and B. subtilis higher than Gram-negative and commercial oleic acid and linoleic acid. The MIC of the fungi oil extracts was 0.25 mg/ml for B. cereus and B. subtilis and 0.5 mg/ml about S. aureus. This research demonstrated microbial essential oils may be suitable for their antimicrobial properties in food.
Conclusion:
Microbial essential oil with good antibacterial activity could also be used in selected cases like foodborne disease.
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