Effect of spice hydrosols on the growth of Aspergillus parasiticus NRRL 2999 strain
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Dosyalar
Tarih
2005
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
MARY ANN LIEBERT, INC
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The inhibitory effects of 16 spice hydrosols [anise, basil, cumin, dill, Aegean sage, fennel (sweet), laurel, mint, oregano, pickling herb, rosemary, sage, savory, sea fennel, sumac, and thyme (black)] on the mycelial growth of Aspergillus parasiticus strain NRRL 2999 were investigated in vitro. The hydrosols of anise, cumin, fennel, mint, pickling herb, oregano, savory, and thyme showed a stronger inhibitory effect on mycelial growth, while sumac, sea fennel, rosemary, sage, Aegean sage, laurel, basil, and rosemary hydrosols were unable to inhibit totally the growth. Of these, sumac had the least effect on the mycelial growth of A. parasiticus. The effectiveness of the inhibitors followed the sequence anise = cumin = fennel = mint = pickling herb = oregano = savory = thyme > laurel > dill > sage > rosemary > basil > sea fennel > rosemary > sumac.
Açıklama
Anahtar Kelimeler
Aspergillus parasiticus, inhibition, spice hydrosols
Kaynak
JOURNAL OF MEDICINAL FOOD
WoS Q Değeri
N/A
Scopus Q Değeri
Q3
Cilt
8
Sayı
2
