NUTRITIONAL PROFILE AND ANTIMICROBIAL SPECTRUM OF THE SPICE AFRAMOMUM-DANIELLI K SCHUM

被引：23

作者：

ADEGOKE, GO

SKURA, BJ

机构：

[1] Department of Food Technology, University of ibadan, Ibadan

[2] Department of Food Science, University of British Columbia, Vancouver, V6T 1Z4, B.C.

来源：

PLANT FOODS FOR HUMAN NUTRITION | 1994年 / 45卷 / 02期

关键词：

SPICE; NUTRITION; ANTIMICROBIAL;

D O I：

10.1007/BF01088475

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

The spice, Aframomum danielli, on a wet weight basis with a moisture content of 10.5%, protein content of 8.2% (dry matter basis) and caloric value of 469.7 kcal/100g, contains in varying amounts, minerals like calcium, magnesium, sodium, manganese, phosphorus, zinc and copper. Amino acids found in varying concentrations in A. danielli include L-Threonine, L-Serine, L-Valine, L-Proline, L-Glutamic acid, glycine, L-Leucine and L-Lysine. Using minimum inhibition zone of 20-22 mm in diameter, A. danielli inhibited the growth of Salmonella enteriditis, Psudomonas fragi, Pseudomonas fluorescens, Proteus vulgaris, Streptococcus pyogenes, Staphylococcus aureus, Aspergillus flavus, A. parasiticus, A. ochraceus and A. niger. The minimum concentration (MIC) determined for Klebsiella pneumoniae and Pseudomonas aeruginosa was 1 in 320 whilst the MIC for S. aureus was 1 in 8,000.

引用

页码：175 / 182

页数：8

共 27 条

[1]

Adegoke G.O., Enwereuzoh R.O., Akintola O.O., Okparanta R.N., The effects of spices and herbs on some food-borne micro-organisms, J Food Agric, 2, pp. 90-93, (1988)

[2]

Adeniji M.O., Funji associated with storage decay in yam in Nigeria, Phytopathology, 60, pp. 590-592, (1970)

[3]

Alderman G.G., Marth E.H., Inhibition of growth and aflatozin production of Aspergillus parasiticus by citrus oil, Z. Lebensm Unters Forsch, 160, (1976)

[4]

Official Methods of Analysis, (1980)

[5]

Official methods of Analysis, (1990)

[6]

Azzouz M.A., Bullerman L.B., Comparative antimycotic effects of selected herbs, spices, plant components and commercial antifungal agents, J Food Protect, 45, pp. 1299-1301, (1982)

[7]

Barkai-Golai R., Species of Aspergillus causing post-harvest fruit decay in Israel, Mycopathologia, 71, pp. 13-16, (1980)

[8]

Batish V.K., Lal R., Grover S., Studies on environmental and nutritional factors on production of antifungal substance by Lactobacillus acidophilus, R. Food Microbiol, 7, pp. 199-206, (1990)

[9]

Bullerman L.B., Inhibition of aflatoxin production by cinnamon, Journal of Food Science, 39, pp. 1163-1165, (1974)

[10]

Chatterjee D., Inhibition of fungal growth and infection in maize grains by spice oils, Letters Appl Microbiol, 11, pp. 148-151, (1990)

← 1 2 3 →