Decrease of growth and aflatoxin production in Aspergillus parasiticus caused by spices
- 1 September 1993
- journal article
- Published by Springer Nature in World Journal of Microbiology and Biotechnology
- Vol. 9 (5) , 605-606
- https://doi.org/10.1007/bf00386307
Abstract
Non-commercial spices and herbs Tetrapleura tetrapetra, Triumfetta cordifolia, Garcina kola, Monodora myristica and Xylopia aethiopica at 0.08 to 0.32% (w/v) decreased the mycelial weight of Aspergillus parasiticus NRRL 2999 in yeast extract/sucrose broth by up to 68%. Aflatoxin production, monitored with ELISA, was most effectively decreased, from 97 to 23 μg/ml, when the extract of G. kola was added at 0.32% (w/v).Keywords
This publication has 7 references indexed in Scilit:
- Effects of sodium metabisulphite, hydrogen peroxide and heat on aflatoxin B1 in lafun and gari ‐ two cassava productsMolecular Nutrition & Food Research, 1991
- Spices, Condiments and SeasoningsPublished by Springer Nature ,1990
- VISUAL AND SEMIQUANTITATIVE SPECTROPHOTOMETRIC ELISA SCREENING METHOD FOR AFLATOXIN-B1 IN CORN AND PEANUT PRODUCTS - FOLLOW-UP COLLABORATIVE STUDY1989
- Antimicrobial activity and inhibition of aflatoxin B1 formation by olive plant tissue constituentsJournal of Applied Bacteriology, 1988
- Physical, Chemical and Biological Degradation of Mycotoxins in Foods and Agricultural CommoditiesJournal of Food Protection, 1982
- INHIBITION OF GROWTH AND AFLATOXIN PRODUCTION BY CINNAMON AND CLOVE OILS. CINNAMIC ALDEHYDE AND EUGENOLJournal of Food Science, 1977
- INHIBITION OF AFLATOXIN PRODUCTION BY CINNAMONJournal of Food Science, 1974