INHIBITORY EFFECTS OF ANETHOLE AND EUGENOL ON THE GROWTH AND TOXIN PRODUCTION OF ASPERGILLUS-PARASITICUS

被引：60

作者：

KARAPINAR, M

机构：

[1] Ege University, Faculty of Engineering, Food Engineering Department, Bornova, Izmir

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 1990年 / 10卷 / 3-4期

关键词：

Aflatoxin; Anethole; Aspergillus parasiticus; Eugenol; Growth;

D O I：

10.1016/0168-1605(90)90066-E

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The antifungal and antiaflatoxigenic activity of anethole and eugenol which are active components of commonly used spices was studied against two strains of Aspergillus parasiticus. Anethole, up to concentration of 400 μg/ml where complete inhibition was observed, delayed growth and reduced mycelial weight but it showed a stimulative effect on the toxin production of both strains. At a concentration of 300 μg/ml, eugenol inhibited the growth of both strains; levels of eugenol below 200 μg/ml enhanced production of aflatoxin particularly by A. parasiticus NRRL 299. © 1990.

引用

页码：193 / 199

页数：7

共 35 条

[1] COMPARATIVE ANTI-MYCOTIC EFFECTS OF SELECTED HERBS, SPICES, PLANT-COMPONENTS AND COMMERCIAL ANTI-FUNGAL AGENTS [J].