Özcan, M.2020-03-262020-03-261998Özcan, 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/s0021700503281431-4630https://dx.doi.org/10.1007/s002170050328https://hdl.handle.net/20.500.12395/16770The 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.en10.1007/s002170050328info:eu-repo/semantics/openAccessspice extractsaspergillus parasiticusinhibitionArticle2073253255WOS:000076034200013N/A