@article{MAKHILLJFT20151338357,
    title = {Study of the Antimicrobial Properties of Oleoresins from Berries of Aguaribay (<i>Schinus molle
Linn</i>) on Fungi and Food Spoilageyeasts},
    journal = {Journal of Food Technology},
    volume = {13},
    number = {3},
    pages = {18-24},
    year = {2015},
    issn = {1684-8462},
    doi = {jftech.2015.18.24},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2015.18.24},
    author = {V.,M. and},
    keywords = {Aguaribay (Schinus mole L.),oleoresin,antimicrobial effect,fungi,yeast},
    abstract = {In this research the antimicrobial properties of
the oleoresin extracted from berries of Aguaribay (Schinus
molle L.) are tested on fungi commonly found in foods
such as <i>Penicillium nalgiovence</i>, <i>P. citrinum</i>, <i>P.
rugulosum</i>, <i>P. griseofolvum</i>, <i>P. brevicompactum</i>,
<i>Aspergillus flavus</i>, <i>Alternariaalternata y Fusarium
graminearum</i>. It was found that an oleoresin concentration
of 0.125 mg mL<sup>&#150;1</sup> reduces the mycelial growth of these
fungi, whereas in the cases of Eurotium, Epicoccum,
Trichoderma and Paecylomyces effective oleoresin
concentrations were 5, 10 and 15 mg mL<sup>&#150;1</sup>. In the case of
Epicoccum, a concentration of 15 mg mL<sup>&#150;1</sup> produces
100% inhibition of mycelial growth. Studies of
germination inhibition of conidia showed that the
minimum lethal concentration (MLC) for A. ochraceus
and <i>A. flavus</i> was 6 and 25 mg mL<sup>&#150;1</sup> for A. paraciticus.
The MLC for <i>Saccharomyces piss</i>, <i>Rhodotorula sp.</i> and
<i>Zygosaccharomyces sp.</i> was 11 and 16 mg mL<sup>&#150;1</sup> for
<i>Zygosaccharomyces rouxii</i>. This oleoresin has no effect on
<i>Saccharomyces cerevisiae</i> showing that it can be
employedas a flavoring in baked goods.In summary,
oleoresins from berries of Aguaribay can be used as
antimicrobial to prevent food spoilage and are also
obtained easily and with high yields.}
    }