Journal of Food Processing and Preservation

Original Article

Synergistic antifungal effects of thyme essential oil and Lactobacillus plantarum cell-free supernatant against Penicillium spp. and in situ effects

Suphamid Sriwattanachai

Food Engineering and Bioprocess Technology, Asian Institute of Technology, PO Box 4, Klongluang, Pathumthani 12120, Thailand

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Muhammad Bilal Sadiq,

Muhammad Bilal Sadiq

Food Engineering and Bioprocess Technology, Asian Institute of Technology, PO Box 4, Klongluang, Pathumthani 12120, Thailand

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Anil Kumar Anal,

Corresponding Author

Anil Kumar Anal

[email protected]

orcid.org/0000-0002-8201-112X

Food Engineering and Bioprocess Technology, Asian Institute of Technology, PO Box 4, Klongluang, Pathumthani 12120, Thailand

Correspondence Anil Kumar Anal, Food Engineering and Bioprocess Technology, Asian Institute of Technology, PO Box 4, Klong Luang, Pathumthani 12120, Thailand. Email: [email protected]Search for more papers by this author

Suphamid Sriwattanachai,

Suphamid Sriwattanachai

Food Engineering and Bioprocess Technology, Asian Institute of Technology, PO Box 4, Klongluang, Pathumthani 12120, Thailand

Search for more papers by this author

Muhammad Bilal Sadiq,

Muhammad Bilal Sadiq

Food Engineering and Bioprocess Technology, Asian Institute of Technology, PO Box 4, Klongluang, Pathumthani 12120, Thailand

Search for more papers by this author

Anil Kumar Anal,

Corresponding Author

Anil Kumar Anal

[email protected]

orcid.org/0000-0002-8201-112X

Food Engineering and Bioprocess Technology, Asian Institute of Technology, PO Box 4, Klongluang, Pathumthani 12120, Thailand

First published: 05 July 2017

https://doi.org/10.1111/jfpp.13400

Citations: 16

Funding information: Ministry of Agriculture and Cooperatives

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Abstract

This study evaluates the synergistic antifungal effects between thyme essential oils and Lactobacillus plantarum cell-free supernatant (LCFS) against Penicillium spp. and in situ antifungal activity in rice grains. Thyme essential oil and LCFS showed remarkable antifungal activities against Penicillium spp. with the minimum inhibitory concentration (MIC) of 40 and 80 µL/mL, respectively. The analysis of fractional inhibitory concentration (FIC) index showed the antifungal synergism between thyme essential oil and LCFS against Penicillium spp. with FIC index of 0.5. This synergism also resulted in fourfold reduction in their MICs when applied in combination. The antifungal modes of action were characterized by observing the changes in cell membrane permeability and degradation of fungal cell wall. The combination of thyme essential oil and LCFS (2 × MIC of each) showed remarkable in situ antifungal effect and completely inhibit the growth of Penicillium in rice seeds. The results suggested the possible applications of the observed synergism on actual crops.

Practical applications

Essential oils are used as preservative in food industry and high concentration of essential oil is associated with negative organoleptic characteristics. This study presented a novel approach for synergistic antifungal effects by using the combination of thyme essential oil and Lactobacillus plantarum cell-free supernatant (LCFS) against Penicillium spp. and systematic evaluation of the antifungal effect by using fractional inhibitory concentration (FIC) index method. This approach will be a role model for future research on synergism and overcome the major drawbacks of using live bacteria and the negative effects arising from antimicrobial activities of essential oils.

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Synergistic antifungal effects of thyme essential oil and Lactobacillus plantarum cell-free supernatant against Penicillium spp. and in situ effects

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Synergistic antifungal effects of thyme essential oil and Lactobacillus plantarum cell-free supernatant against Penicillium spp. and in situ effects

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