THE EFFECT OF CLOVE AND CINNAMON OILS ON GROWTH OF AND AFLATOXIN PRODUCTION BY ASPERGILLUS-FLAVUS

被引：58
|
作者：
SINHA, KK
SINHA, AK
PRASAD, G
机构：
[1] University Department of Botany, Bhagalpur University, Bhagalpur
来源：
LETTERS IN APPLIED MICROBIOLOGY | 1993年 / 16卷 / 03期
关键词：
Aspergillus;
D O I：
10.1111/j.1472-765X.1993.tb01373.x
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
The effect of different concentrations of clove and cinnamon oils was studied on the growth of and aflatoxin production by Aspergillus flavus in SMKY liquid medium. The effect of these compounds was also verified against aflatoxin production in maize. Significant reduction (P < 0.05) in the elaboration of aflatoxin in liquid culture after treatment with more than 100 mug ml-1 of these compounds was recorded. Cinnamon oil exhibited maximum inhibitory action and reduced 78% aflatoxin formation on maize at 1000 mg kg-1.
引用
收藏
页码：114 / 117
页数：4
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