Effect of powdered spice treatments on mycelial growth, sporulation and production of aflatoxins by toxigenic fungi

Detalhes bibliográficos
Autor(a) principal: Chalfoun,Sára Maria
Data de Publicação: 2004
Outros Autores: Pereira,Marcelo Cláudio, Resende,Mario Lúcio V., Angélico,Caroline Lima, Silva,Rozane Aparecida da
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Ciência e Agrotecnologia (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542004000400018
Resumo: The effect of ten powdered spice plants was evaluated at the concentration of 1, 2, 3 and 4% to observe the mycelial growth and sporulation of Aspergillus niger and Eurotium repens. The spices were added to the culture media PDA and CYA20S. Clove completely inhibited the mycelial growth of the tested fungi. The other spices: cinnamon, garlic, thyme, mint, anis, oregano and onion were, in a decreasing order, promising antifungals. Bay leaf and basil did not show a pronounced fungistatic effect. The antitoxigenic potential of the spices was tested against one aflatoxin-producing strain of AspergiIIus flavus. The spices were tested at the same concentrations previously mentioned and were added to the culture medium YES, appropriate for the production of those metabolites. Clove completely inhibited the mycelial growth of Aspergillus flavus. Cinnamon and anis totally inhibited the production of Bl and B2 aflatoxin. Both bay leaf and basil inhibited the synthesis of aflatoxin starting from the concentration of 2%. The other spices did not have a pronounced antiaflatoxigenic effect.
id UFLA-2_a653597d43a0a405b861ec39a7c92bae
oai_identifier_str oai:scielo:S1413-70542004000400018
network_acronym_str UFLA-2
network_name_str Ciência e Agrotecnologia (Online)
repository_id_str
spelling Effect of powdered spice treatments on mycelial growth, sporulation and production of aflatoxins by toxigenic fungiSpicesaflatoxinscontrolfungiThe effect of ten powdered spice plants was evaluated at the concentration of 1, 2, 3 and 4% to observe the mycelial growth and sporulation of Aspergillus niger and Eurotium repens. The spices were added to the culture media PDA and CYA20S. Clove completely inhibited the mycelial growth of the tested fungi. The other spices: cinnamon, garlic, thyme, mint, anis, oregano and onion were, in a decreasing order, promising antifungals. Bay leaf and basil did not show a pronounced fungistatic effect. The antitoxigenic potential of the spices was tested against one aflatoxin-producing strain of AspergiIIus flavus. The spices were tested at the same concentrations previously mentioned and were added to the culture medium YES, appropriate for the production of those metabolites. Clove completely inhibited the mycelial growth of Aspergillus flavus. Cinnamon and anis totally inhibited the production of Bl and B2 aflatoxin. Both bay leaf and basil inhibited the synthesis of aflatoxin starting from the concentration of 2%. The other spices did not have a pronounced antiaflatoxigenic effect.Editora da UFLA2004-08-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542004000400018Ciência e Agrotecnologia v.28 n.4 2004reponame:Ciência e Agrotecnologia (Online)instname:Universidade Federal de Lavras (UFLA)instacron:UFLA10.1590/S1413-70542004000400018info:eu-repo/semantics/openAccessChalfoun,Sára MariaPereira,Marcelo CláudioResende,Mario Lúcio V.Angélico,Caroline LimaSilva,Rozane Aparecida daeng2010-10-21T00:00:00Zoai:scielo:S1413-70542004000400018Revistahttp://www.scielo.br/cagroPUBhttps://old.scielo.br/oai/scielo-oai.php||renpaiva@dbi.ufla.br|| editora@editora.ufla.br1981-18291413-7054opendoar:2022-11-22T16:29:34.870394Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA)true
dc.title.none.fl_str_mv Effect of powdered spice treatments on mycelial growth, sporulation and production of aflatoxins by toxigenic fungi
title Effect of powdered spice treatments on mycelial growth, sporulation and production of aflatoxins by toxigenic fungi
spellingShingle Effect of powdered spice treatments on mycelial growth, sporulation and production of aflatoxins by toxigenic fungi
Chalfoun,Sára Maria
Spices
aflatoxins
control
fungi
title_short Effect of powdered spice treatments on mycelial growth, sporulation and production of aflatoxins by toxigenic fungi
title_full Effect of powdered spice treatments on mycelial growth, sporulation and production of aflatoxins by toxigenic fungi
title_fullStr Effect of powdered spice treatments on mycelial growth, sporulation and production of aflatoxins by toxigenic fungi
title_full_unstemmed Effect of powdered spice treatments on mycelial growth, sporulation and production of aflatoxins by toxigenic fungi
title_sort Effect of powdered spice treatments on mycelial growth, sporulation and production of aflatoxins by toxigenic fungi
author Chalfoun,Sára Maria
author_facet Chalfoun,Sára Maria
Pereira,Marcelo Cláudio
Resende,Mario Lúcio V.
Angélico,Caroline Lima
Silva,Rozane Aparecida da
author_role author
author2 Pereira,Marcelo Cláudio
Resende,Mario Lúcio V.
Angélico,Caroline Lima
Silva,Rozane Aparecida da
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Chalfoun,Sára Maria
Pereira,Marcelo Cláudio
Resende,Mario Lúcio V.
Angélico,Caroline Lima
Silva,Rozane Aparecida da
dc.subject.por.fl_str_mv Spices
aflatoxins
control
fungi
topic Spices
aflatoxins
control
fungi
description The effect of ten powdered spice plants was evaluated at the concentration of 1, 2, 3 and 4% to observe the mycelial growth and sporulation of Aspergillus niger and Eurotium repens. The spices were added to the culture media PDA and CYA20S. Clove completely inhibited the mycelial growth of the tested fungi. The other spices: cinnamon, garlic, thyme, mint, anis, oregano and onion were, in a decreasing order, promising antifungals. Bay leaf and basil did not show a pronounced fungistatic effect. The antitoxigenic potential of the spices was tested against one aflatoxin-producing strain of AspergiIIus flavus. The spices were tested at the same concentrations previously mentioned and were added to the culture medium YES, appropriate for the production of those metabolites. Clove completely inhibited the mycelial growth of Aspergillus flavus. Cinnamon and anis totally inhibited the production of Bl and B2 aflatoxin. Both bay leaf and basil inhibited the synthesis of aflatoxin starting from the concentration of 2%. The other spices did not have a pronounced antiaflatoxigenic effect.
publishDate 2004
dc.date.none.fl_str_mv 2004-08-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542004000400018
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542004000400018
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1413-70542004000400018
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Editora da UFLA
publisher.none.fl_str_mv Editora da UFLA
dc.source.none.fl_str_mv Ciência e Agrotecnologia v.28 n.4 2004
reponame:Ciência e Agrotecnologia (Online)
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Ciência e Agrotecnologia (Online)
collection Ciência e Agrotecnologia (Online)
repository.name.fl_str_mv Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv ||renpaiva@dbi.ufla.br|| editora@editora.ufla.br
_version_ 1799874961136943104

Registros relacionados