Inhibitory Effects of Spice Extracts on the Growth of Aspergillus Parasiticus NRRL2999 Strain
Yükleniyor...
Dosyalar
Tarih
1998
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
SPRINGER VERLAG
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The inhibitory effects of 31 spices extracts on the growth of Aspergillus parasiticus NRRL 2999 strain were investigated in vitro. Of the 31 samples tested, thyme (wild), thyme (black), oregano and savory completely 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 found that capers, parsley leaf, coriander, sumac, mustard (wild) and dill leaf markedly stimulated the mycelial growth. The effectiveness of the inhibitors followed the sequence: thyme (black)>oregano>savory>thyme (wild)>ajovan>rosemary.
Açıklama
Anahtar Kelimeler
spice extracts, aspergillus parasiticus, inhibition
Kaynak
Zeitschrift Fur Lebensmittel-Untersuchung Und-Forschung A-Food Research and Technology
WoS Q Değeri
N/A
Scopus Q Değeri
Cilt
207
Sayı
3
Künye
Özcan, M., (1998). 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), 253-255. doi: 10.1007/s002170050328
