Effect of powdered spice treatments on mycelial growth, sporulation and production of aflatoxins by toxigenic fungi
作者： Sára Maria Chalfoun , Marcelo Cláudio Pereira , Mario Lúcio V Resende , Caroline Lima Angélico , Rozane Aparecida da Silva
DOI: 10.1590/S1413-70542004000400018
关键词:
摘要: O efeito de dez plantas condimentares em po foi avaliado nas concentracoes 1, 2, 3 e 4%, para observar o desenvolvimento micelial esporulacao Aspergillus niger Eurotium repens. Os condimentos foram adicionados aos meios cultura BDA CYA 20S. cravo inibiu completamente o dos fungos testados. outros condimentos: canela, alho, tomilho, menta, erva-doce, oregano cebola foram, em ordem decrescente, antifungicos promissores. Louro manjericao nao apresentaram um fungistatico pronunciado. potencial antitoxigenico testado contra uma cepa flavus, produtora aflatoxina. testados mesmas previamente mencionadas ao meio YES, apropriado a producao daqueles metabolitos. do flavus. A canela erva-doce inibiram totalmente aflatoxina B1 B2. sintese partir da concentracao 2%. efeito antiaflatoxigenico
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