Ozcan, M2020-03-262020-03-2620051096-620X1557-7600https://dx.doi.org/10.1089/jmf.2005.8.275https://hdl.handle.net/20.500.12395/19687The 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.en10.1089/jmf.2005.8.275info:eu-repo/semantics/openAccessAspergillus parasiticusinhibitionspice hydrosolsArticle8227527816117625Q3WOS:000230583000023N/A