ObjectiveThe increasing incidence of fungal contamination, mycotoxin-related hazards, and antifungal resistance has intensified the search for sustainable alternatives to conventional fungicides. This study investigated the antifungal and antisporulation activity of thyme essential oil (Thy-EO) against Aspergillus flavus, Aspergillus parasiticus, Penicillium expansum, and Penicillium verrucosum. MethodsThe activity of Thy-EO was assessed through agar well diffusion method, disk-volatilization method, broth microdilution method, fungal fitness, and sporulation assays. Antifungal efficacy was evaluated by measuring growth inhibition zones, minimum inhibitory concentrations (MICs) and minimum fungicidal concentrations (MFCs), fungal survival over time, and changes in spore production following treatment with increasing Thy-EO concentrations. ResultsThy-EO inhibited the growth of all tested fungi, producing inhibition zones ranging from 10.3 to 42.8 mm, at tested concentrations 5 µL/well and 10 µL/well in the diffusion assays. MIC/MFC values were 1/2.5 µL/mL for A. flavus, 0.5/1 µL/mL for A. parasiticus, 0.25/1 µL/mL for P. expansum, and 0.25/0.5 µL/mL for P. verrucosum. The volatile fraction exhibited a more marked antifungal activity, generating zones of inhibition up to 36.3 mm against P. verrucosum at the highest concentration (5 µL/disc) used in the disk-volatilization assays performed in this study. Fungal fitness decreased in a concentration- and time-dependent manner, with P. verrucosum and A. parasiticus showing the highest susceptibility. Sporulation was strongly affected in Penicillium spp., with complete inhibition observed at 5 µL/mL for P. expansum and at ≥2.5 µL/mL for P. verrucosum. In contrast, Aspergillus spp. showed approximately 50% reduction in spore production only at the highest concentration tested. ConclusionThy-EO demonstrated both antifungal and antisporulation activities, supporting its potential application as a natural and sustainable tool for fungal control in food preservation and indoor hygiene.
Bio-Control of Food- and Indoor-Associated Filamentous Fungi: Fungicidal and Antisporulation Action of Thymus vulgaris Essential Oil
Pagliarulo C.
Project Administration
;Sateriale D.
Conceptualization
2026-01-01
Abstract
ObjectiveThe increasing incidence of fungal contamination, mycotoxin-related hazards, and antifungal resistance has intensified the search for sustainable alternatives to conventional fungicides. This study investigated the antifungal and antisporulation activity of thyme essential oil (Thy-EO) against Aspergillus flavus, Aspergillus parasiticus, Penicillium expansum, and Penicillium verrucosum. MethodsThe activity of Thy-EO was assessed through agar well diffusion method, disk-volatilization method, broth microdilution method, fungal fitness, and sporulation assays. Antifungal efficacy was evaluated by measuring growth inhibition zones, minimum inhibitory concentrations (MICs) and minimum fungicidal concentrations (MFCs), fungal survival over time, and changes in spore production following treatment with increasing Thy-EO concentrations. ResultsThy-EO inhibited the growth of all tested fungi, producing inhibition zones ranging from 10.3 to 42.8 mm, at tested concentrations 5 µL/well and 10 µL/well in the diffusion assays. MIC/MFC values were 1/2.5 µL/mL for A. flavus, 0.5/1 µL/mL for A. parasiticus, 0.25/1 µL/mL for P. expansum, and 0.25/0.5 µL/mL for P. verrucosum. The volatile fraction exhibited a more marked antifungal activity, generating zones of inhibition up to 36.3 mm against P. verrucosum at the highest concentration (5 µL/disc) used in the disk-volatilization assays performed in this study. Fungal fitness decreased in a concentration- and time-dependent manner, with P. verrucosum and A. parasiticus showing the highest susceptibility. Sporulation was strongly affected in Penicillium spp., with complete inhibition observed at 5 µL/mL for P. expansum and at ≥2.5 µL/mL for P. verrucosum. In contrast, Aspergillus spp. showed approximately 50% reduction in spore production only at the highest concentration tested. ConclusionThy-EO demonstrated both antifungal and antisporulation activities, supporting its potential application as a natural and sustainable tool for fungal control in food preservation and indoor hygiene.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
