Decrease of growth and aflatoxin production in Aspergillus parasiticus caused by spices

Non-commercial spices and herbs Tetrapleura tetrapetra, Triumfetta cordifolia, Garcina kola, Monodora myristica and Xylopia aethiopica at 0.08 to 0.32% (w/v) decreased the mycelial weight of Aspergillus parasiticus NRRL 2999 in yeast extract/sucrose broth by up to 68%. Aflatoxin production, monitore...

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Veröffentlicht in:	World journal of microbiology & biotechnology 1993-09, Vol.9 (5), p.605-606
Hauptverfasser:	OLOJEDE, F, ENGELHARDT, G, WALLNOFER, P. R, ADEGOKE, G. O
Format:	Artikel
Sprache:	eng
Schlagworte:	Aspergillus parasiticus Bacteriology Biological and medical sciences Fundamental and applied biological sciences. Psychology Growth, nutrition, cell differenciation Microbiology
Online-Zugang:	Volltext
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Zusammenfassung:	Non-commercial spices and herbs Tetrapleura tetrapetra, Triumfetta cordifolia, Garcina kola, Monodora myristica and Xylopia aethiopica at 0.08 to 0.32% (w/v) decreased the mycelial weight of Aspergillus parasiticus NRRL 2999 in yeast extract/sucrose broth by up to 68%. Aflatoxin production, monitored with ELISA, was most effectively decreased, from 97 to 23 μg/ml, when the extract of G. kola was added at 0.32% (w/v).
ISSN:	0959-3993 1573-0972
DOI:	10.1007/bf00386307