INFLUENCE OF PH ON THE FUNGITOXIC ACTIVITY OF NATURALLY-OCCURRING COMPOUNDS

被引：19

作者：

THOMPSON, DP ^{[1
]}

机构：

[1] SOUTHERN UNIV, DEPT BIOL, BATON ROUGE, LA 70813 USA

来源：

JOURNAL OF FOOD PROTECTION | 1990年 / 53卷 / 05期

关键词：

D O I：

10.4315/0362-028X-53.5.428

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The optimum pH for growth for eight toxigenic strains of Aspergillus was recorded at pH 6 in unamended potato dextrose broth medium. Significantly less mycelial growth was observed at pH 4 and 8, respectively, for all of the fungal strains. In the presence of 1.0 mM of thymol, mycelial growth was completely inhibited at pH 4, 6, and 8 for all of the fungal strains. Carvacrol, at the same concentration, completely inhibited the growth of the fungi only at pH 4 and 8. At lower concentrations (0.1 and 0.5 mM), in the presence of thymol or carvacrol, partial mycelial inhibition at all pH levels was observed with significantly less mycelial growth at pH 4 and 8. Copyright © International Association of Milk, Food and Environmental Sanitarians.

引用

页码：428 / 429

页数：2

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