Eucalyptus Essential Oil as a Natural Food Preservative: In Vivo and In Vitro Antiyeast Potential
Figure 4
Combined effect of essential oil and thermal treatment. Variation in viability of S. cerevisiae SPA in fruit juice mixtures was estimated. Different concentrations of eucalyptus oil (, MIC, MIC level, and = control) combined with different thermal treatments at 70°C for (a) 30, (b) 60, and (c) 90 sec were tested. The growth of the yeast was followed up to 8 days after the treatment. The data represents the mean of triplicate results and error bar represents standard deviation.
