The objective of this work was to evaluate the "in vitro" effect of essential oils of garlic (Allium sativum L.), cinnamon (Cinnmomum burnannil Meissn), clove (Caryophillus aromaticus L.) and thyme (Thymus vulgaris L.) condiments that were added to culture media (PDA and CYA 20S). The essential oils were extracted by utilizing the vapor "dragging" technique and tested in the concentrations of 500; 1000; 1500 and 2000 mg/mL, exept clove, which was tested in concentrations of 200, 400, 600 and 800 mg/mL. The fungi Rhizopus sp., Penicillium spp., Eurotium repens and Aspergillus niger, isolated of breads discarded for consumption. The cinnamon essential oil inhibited completely the tested fungi development. The thyme and garlic oils presented a pronounced effect at the higher concentrations. The essencial oil of clove inhibited the growth of Aspergillus niger, Rhizopus sp. and Eurotium repens at concetrations above 600 mg/mL and of Penicillium above 800 mg/mL.
Condiments; essential oils; fungi; inhibition
