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Decrease of growth and aflatoxin production inAspergillus parasiticuscaused by spices

✍ Scribed by F. Olojede; G. Engelhardt; P. R. Wallnofer; G. O. Adegoke

Publisher: Springer
Year: 1993
Tongue: English
Weight: 208 KB
Volume: 9
Category: Article
ISSN: 1573-0972
DOI: 10.1007/bf00386307

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✦ Synopsis

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).

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