valuation of Inhibitory Effect of Three Phenolic Compounds; Linalool, Menthol and Eugenol on the Yeasts as Food Spoiling Agents

Although the use of yeasts as starters is common in the food industry, it can lead to product corruption and poor quality of food in some cases. Current study was assessed the anti-yeast impacts of three phenolic compounds; linalool, menthol and eugenol against 7 yeast species contaminating food products (Candida albicans, Candida kefir, Candida famata, Rhodotorula glutnis, Kluyveromyces fragilis, Debaryomyces hansenii, Saccharomyces cerevisiea). The anti-yeast impacts of three mentioned compounds and the minimum inhibitory concentration (MIC) were investigated using disk diffusion method and micro-dilution method, respectively. The findings showed that all three compounds had anti-yeast effects on the tested isolates. Eugenol had the anti-yeast properties at the lower concentration (50μg/ml) in comparison with the other two compounds. Furthermore, the MIC of linalool, menthol and eugenol were Rhodotorula glutnis (58.3μg/ml), Saccharomyces cerevisiea (58.3μg/ml) and Candida albicans (50μg/ml), respectively. In conclusion, it could be stated that the natural phenolic compounds; menthol, linalool and eugenol, have toxic and anti-yeast effects and are able to prevent the growth of tested yeast contaminating foods at the lower concentrations.