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Table 5 Zones of inhibition of CEOs at 100 mg/ml against some microorganisms isolated from spoilt fruits

From: Bioactivity of Citrus essential oils (CEOs) against microorganisms associated with spoilage of some fruits

  A B C A + B A + C B + C A + B + C Nystatin
(a) Yeasts
 Saccharomyces cerevisiae 8.9 ± 0.3 9.4 ± 0.1 7.3 ± 0.3 12.5 ± 0.5 9.3 ± 0.4 7.9 ± 0.2 12.8 ± 0.3 14.6 ± 0.5
 Candida tropicalis 10.4 ± 0.5 9.8 ± 0.2 7.5 ± 0.5 16.5 ± 0.5 11.7 ± 0.5 11.3 ± 0.6 14.7 ± 0.5 16.6 ± 0.6
 Candida krusei 13.3 ± 0.2 13.6 ± 0.3 13.3 ± 0.5 16.3 ± 0.3 12.8 ± 0.2 13.7 ± 0.6 16.7 ± 0.5 18.6 ± 0.5
 Kluyveromyces marxianus 12.3 ± 0.5 12.3 ± 0.5 12.1 ± 0.2 13.0 ± 1.0 13.2 ± 0.3 12.8 ± 0.3 13.7 ± 0.2 20.0 ± 1.0
 Torulopsis fragaria 0.0 0.0 0.0 7.8 ± 0.3 7.5 ± 0.5 7.3 ± 0.3 7.6 ± 0.5 16.7 ± 0.5
 Pichia kluyveri 17.6 ± 0.5 15.3 ± 0.5 13.3 ± 0.5 18.3 ± 0.5 16.3 ± 0.2 15.8 ± 0.3 16.5 ± 0.5 17.7 ± 0.5
 Pichia fermentans 11.7 ± 0.6 12.7 ± 0.6 10.8 ± 0.2 15.0 ± 1.0 14.3 ± 0.5 14.2 ± 0.5 15.2 ± 0.2 18.3 ± 0.6
 Pichia anomala 15.1 ± 0.1 12.3 ± 0.5 10.6 ± 0.3 15.7 ± 0.6 14.5 ± 0.5 13.3 ± 0.5 14.5 ± 0.8 19.7 ± 0.5
 Geotrichum candidum 9.7 ± 0.6 10.7 ± 0.2 8.3 ± 0.5 12.0 ± 0.0 9.5 ± 0.8 10.3 ± 0.5 12.7 ± 0.5 18.0 ± 0.0
 Zygosaccharomyces rouxii 9.4 ± 0.5 7.2 ± 0.3 5.8 ± 0.2 10.3 ± 0.6 10.0 ± 0.0 8.3 ± 0.5 11.9 ± 0.1 14.7 ± 0.5
 Zygosaccharomyces bailii 7.4 ± 0.5 7.9 ± 0.5 6.3 ± 0.2 8.0 ± 0.0 7.3 ± 0.5 9.3 ± 0.6 8.7 ± 0.4 13.7 ± 0.5
(b) Mould
 Aspergillus niger 9.3 ± 0.5 8.3 ± 0.5 4.3 ± 0.5 15.7 ± 0.3 9.7 ± 0.5 6.7 ± 0.3 12.1 ± 0.29 15.3 ± 0.2
 Aspergillus flavus 8.1 ± 0.3 7.8 ± 1.0 5.5 ± 0.8 13.3 ± 0.7 5.2 ± 0.5 5.0 ± 0.5 11.7 ± 0.58 16.5 ± 0.5
 Aspergillus fumigatus 9.0 ± 1.0 8.0 ± 1.0 3.7 ± 0.5 14.8 ± 0.3 10.3 ± 0.6 7.2 ± 0.2 11.8 ± 0.76 17.3 ± 0.5
 Aspergillus parasiticus 7.8 ± 0.2 8.2 ± 0.7 7.3 ± 0.6 9.5 ± 0.5 9.3 ± 0.3 9.1 ± 0.7 9.1 ± 0.29 19.1 ± 0.7
 Mucor piriformis 17.5 ± 0.0 17.7 ± 0.5 16.3 ± 0.5 22.8 ± 0.2 20.8 ± 0.3 19.6 ± 0.5 20.5 ± 0.50 18.6 ± 0.5
 Mucor racemosis 14.6 ± 0.5 13.3 ± 0.3 15.3 ± 0.5 13.8 ± 0.2 15.7 ± 0.7 15.0 ± 0.5 16.0 ± 1.00 18.5 ± 0.5
 Alternaria alternata 16.5 ± 0.5 14.7 ± 0.5 15.0 ± 1.0 16.7 ± 0.5 15.6 ± 0.5 15.1 ± 0.3 17.7 ± 0.58 20.3 ± 0.5
 Fusarium avenaceum 6.1 ± 0.2 5.3 ± 0.5 0.0 8.5 ± 0.5 6.3 ± 0.5 0.0 8.3 ± 0.29 15.3 ± 0.5
 Fusarium oxysporum 0.0 0.0 0.0 0.0 0.0 0.0 0.0 19.3 ± 0.5
 Fusarium solani 4.6 ± 0.5 5.7 ± 0.5 4.2 ± 0.3 9.5 ± 0.5 8.7 ± 0.5 8.3 ± 0.5 10.7 ± 0.5 21.6 ± 0.5
 Penicillium digitatum 21.3 ± 0.5 21.0 ± 1.0 17.3 ± 0.6 23.7 ± 0.5 18.6 ± 0.5 18.0 ± 0.5 23.2 ± 0.2 17.6 ± 0.5
 Penicillium expansum 18.9 ± 0.5 18.7 ± 0.5 17.3 ± 0.6 19.7 ± 0.2 18.8 ± 0.7 18.3 ± 0.2 20.7 ± 0.5 16.5 ± 0.8
 Rhizopus oryzae 11.7 ± 0.5 12.5 ± 0.5 6.8 ± 0.7 14.7 ± 0.5 9.8 ± 0.7 9.8 ± 0.2 14.3 ± 0.5 19.3 ± 0.5
 Rhizopus stolonifer 12.3 ± 0.5 11.3 ± 0.5 8.5 ± 0.5 15.0 ± 1.0 9.5 ± 0.5 9.8 ± 0.3 15.3 ± 0.5 18.7 ± 0.5
(c) Bacteria
 Bacillus cereus 14.6 ± 0.3 14.6 ± 0.5 7.6 ± 0.5 17.1 ± 0.2 15.3 ± 0.5 15.1 ± 0.2 16.7 ± 0.5 19.1 ± 0.1
 Bacillus subtilis 18.2 ± 0.2 17.5 ± 0.5 16.3 ± 0.5 26.8 ± 0.2 20.3 ± 0.5 19.3 ± 0.5 24.3 ± 0.6 20.3 ± 0.5
 Micrococcus luteus 15.3 ± 0.5 13.6 ± 0.5 10.6 ± 0.5 14.3 ± 0.5 12.6 ± 0.5 12.3 ± 0.2 16.7 ± 0.5 18.3 ± 0.5
 Serratia marcescens 8.7 ± 0.5 8.3 ± 0.5 7.6 ± 0.5 11.6 ± 0.5 11.3 ± 0.5 11.3 ± 0.5 12.3 ± 0.8 17.3 ± 0.5
 Lactobacillus plantarum 6.6 ± 0.5 4.3 ± 0.5 3.3 ± 0.5 9.8 ± 0.7 5.3 ± 0.5 5.3 ± 0.5 8.3 ± 0.5 17.3 ± 0.2
 Streptococcus uberis 17.1 ± 0.2 16.1 ± 0.2 13.1 ± 0.3 16.8 ± 0.5 15.5 ± 0.5 13.7 ± 0.5 16.7 ± 0.5 19.6 ± 0.5
 Proteus vulgaris 16.1 ± 0.2 16.5 ± 0.1 16.2 ± 0.2 16.8 ± 0.2 16.3 ± 0.5 15.1 ± 0.2 19.3 ± 0.5 18.5 ± 0.5
 Streptococcus agalactiae 18.8 ± 0.5 15.6 ± 0.5 14.5 ± 0.5 17.8 ± 0.7 17.6 ± 0.2 17.1 ± 0.2 19.1 ± 0.2 16.6 ± 0.5
 Pseudomonas aeruginosa 14.6 ± 0.2 15.5 ± 0.5 11.6 ± 0.2 16.8 ± 0.2 14.4 ± 0.5 15.4 ± 0.2 16.0 ± 0.0 15.7 ± 0.8
 Erwinia cacticida 11.3 ± 0.6 11.3 ± 0.5 9.0 ± 1.0 12.1 ± 0.2 11.5 ± 0.5 11.6 ± 0.2 11.8 ± 0.2 18.3 ± 0.5
  1. A—lime essential oil, B—lemon essential oil, C—grapefruit essential oil