Mould inhibition in different fruit juices by propolis


Silici S. , KOC N. , SARIGUZEL F. , SAGDIC O.

ARCHIV FUR LEBENSMITTELHYGIENE, vol.56, no.4, pp.87-90, 2005 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 56 Issue: 4
  • Publication Date: 2005
  • Title of Journal : ARCHIV FUR LEBENSMITTELHYGIENE
  • Page Numbers: pp.87-90

Abstract

Food spoilage is a serious problem for the food industry because it renders products unacceptable for human consumption. The purpose of this study was to examine the antifungal effect of ethanol extracts of Turkish propolis (EETP) in four unpasteurized fruit juices (apple, orange, white grape and mandarin) against four mould isolates from spoiled juices. These moulds included three isolates of Penicillium spp. and one isolate of Zygomycetes spp. Minimum Inhibitory Concentration (MIC) ranges were determined using a modification of the broth microdilution method of the National Committee for Clinical Laboratory Standards.