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Inhibition of Aspergillus parasiticus by Thymol
Author(s) -
BUCHANAN R. L.,
SHEPHERD A. J.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb15404.x
Subject(s) - aspergillus parasiticus , thymol , aflatoxin , flavor , food science , chemistry , aspergillus , growth inhibition , fungal growth , biology , biochemistry , microbiology and biotechnology , essential oil , in vitro
Thymol concentrations ≥ 500 μg/ml completely inhibited the growth of Aspergillus parasiticus , while lower concentrations of the flavor compound produced either partial or transitory growth inhibition. Aflatoxin production was inhibited to a degree ≤ that of growth.