Origanum vulgare L. has been known as having many therapeutic properties and its antimicrobial activity has currently received a
renewed interest. This study aimed to verify the eVectiveness of O. vulgare L. essential oil to inhibit the growth/survival of various food
spoiling yeasts. Anti-yeast activity was studied by determining the MIC by solid medium diVusion and microplate bioassay, as well as
observing the eVect of the essential oil MIC on the yeast cell viability. O. vulgare essential oil showed eVectiveness to inhibit the growth of
all assayed yeasts with MIC values for the most ones of 20 and 0.6 L/mL when determined, respectively, by solid medium diVusion and
microplate bioassay. Solid medium diVusion MIC presented statistically signiWcant inhibitory eVects (P