World Journal of Microbiology and Biotechnology 1993-Sep
Decrease of growth and aflatoxin production in Aspergillus parasiticus caused by spices.
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概要
Non-commercial spices and herbs Tetrapleura tetrapetra, Triumfetta cordifolia, Garcina kola, Monodora myristica and Xylopia aethiopica at 0.08 to 0.32% (w/v) decreased the mycelial weight of Aspergillus parasiticus NRRL 2999 in yeast extract/sucrose broth by up to 68%. Aflatoxin production, monitored with ELISA, was most effectively decreased, from 97 to 23 μg/ml, when the extract of G. kola was added at 0.32% (w/v).