Premium
Effect of spice essential oils on growth and aflatoxin B 1 production by Aspergillus flavus
Author(s) -
Patkar K. L.,
Usha C. M.,
Shetty H. S.,
Paster N.,
Lacey J.
Publication year - 1993
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1993.tb00367.x
Subject(s) - aflatoxin , aspergillus flavus , food science , yeast extract , essential oil , mycotoxin , sucrose , chemistry , fungal growth , fungi imperfecti , aspergillus , botany , biology , horticulture , fermentation
Aflatoxin B 1 production by Aspergillus flavus was studied in yeast extract sucrose broth in the presence of cinnamon, clove, almond and cardamom oils. Growth and aflatoxin B 1 production was inhibited by 0.5 μl cinnamon oil ml ‐1 medium and by 1 μl clove oil ml ‐1 . Almond and cardamom oils only affected growth when their concentration exceeded 1.25 μl ml ‐1 medium. Aflatoxin B 1 production was stimulated by 0.75 and 1 μl almond oil ml ‐1 medium or by 0.25 and 0.5 μl cardamom oil ml ‐1 .