Data/hora: 09/06/2024 03:35:50

Provedor de dados: | Ciência e Agrotecnologia
País: | Brazil
Título: | Effect of powdered spice treatments on mycelial growth, sporulation and production of aflatoxins by toxigenic fungi
Autores: | Chalfoun,Sára Maria; Pereira,Marcelo Cláudio; Resende,Mario Lúcio V.; Angélico,Caroline Lima; Silva,Rozane Aparecida da.
Data: | 2004-08-01
Ano: | 2004
Palavras-chave: | Spices; Aflatoxins; Control; Fungi.
Resumo: | The effect of ten powdered spice plants was evaluated at the concentration of 1, 2, 3 and 4% to observe the mycelial growth and sporulation of Aspergillus niger and Eurotium repens. The spices were added to the culture media PDA and CYA20S. Clove completely inhibited the mycelial growth of the tested fungi. The other spices: cinnamon, garlic, thyme, mint, anis, oregano and onion were, in a decreasing order, promising antifungals. Bay leaf and basil did not show a pronounced fungistatic effect. The antitoxigenic potential of the spices was tested against one aflatoxin-producing strain of AspergiIIus flavus. The spices were tested at the same concentrations previously mentioned and were added to the culture medium YES, appropriate for the production of those metabolites. Clove completely inhibited the mycelial growth of Aspergillus flavus. Cinnamon and anis totally inhibited the production of Bl and B2 aflatoxin. Both bay leaf and basil inhibited the synthesis of aflatoxin starting from the concentration of 2%. The other spices did not have a pronounced antiaflatoxigenic effect.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542004000400018
Editor: | Editora da Universidade Federal de Lavras
Relação: | 10.1590/S1413-70542004000400018
Formato: | text/html
Fonte: | Ciência e Agrotecnologia  v.28 n.4 2004
Fonte: | info:eu-repo/semantics/openAccess