INHIBITORY EFFECTS OF SPICE EXTRACTS ON THE GROWTH OF ASPERGILLUS-PARASITICUS NRRL2999 STRAIN

Authors
OZCAN M
Citation
M. Ozcan, INHIBITORY EFFECTS OF SPICE EXTRACTS ON THE GROWTH OF ASPERGILLUS-PARASITICUS NRRL2999 STRAIN, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 207(3), 1998, pp. 253-255
Citations number
23
Categorie Soggetti
Food Science & Tenology
Journal title
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY → ACNP
ISSN journal
14314630
Volume
207
Issue
3
Year of publication
1998
Pages
253 - 255
Database
ISI
SICI code
1431-4630(1998)207:3<253:IEOSEO>2.0.ZU;2-P
Abstract
The inhibitory effects of 31 spices extracts on the growth of Aspergil lus parasiticus NRRL 2999 strain were investigated in vitro. Of the 31 samples tested, thyme (wild), thyme (black), oregano and savory compl etely inhibited the growth of A. parasiticus at the 2% level in Czapek -Dox Agar and partially inhibited it at the 1% leves, It was also foun d that capers, parsley leaf, coriander, sumac, mustard (wild) and dill leaf markedly stimulated the mycelial growth. The effectiveness of th e inhibitors followed the sequence: thyme (black)>oregano>savory>thyme (wild)>ajovan>rosemary.