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Titolo:
INHIBITORY EFFECTS OF SPICE EXTRACTS ON THE GROWTH OF ASPERGILLUS-PARASITICUS NRRL2999 STRAIN
Autore:
OZCAN M;
Indirizzi:
SELCUK UNIV,DEPT FOOD ENGN,FAC AGR TR-42031 KONYA TURKEY
Titolo Testata:
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY
fascicolo: 3, volume: 207, anno: 1998,
pagine: 253 - 255
SICI:
1431-4630(1998)207:3<253:IEOSEO>2.0.ZU;2-P
Fonte:
ISI
Lingua:
ENG
Soggetto:
TOXIN PRODUCTION; ESSENTIAL OILS; AFLATOXIN PRODUCTION; ANTIFUNGAL; ALDEHYDE; EUGENOL; HERBS; FUNGI;
Keywords:
SPICE EXTRACTS; ASPERGILLUS PARASITICUS; INHIBITION;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Citazioni:
23
Recensione:
Indirizzi per estratti:
Citazione:
M. Ozcan, "INHIBITORY EFFECTS OF SPICE EXTRACTS ON THE GROWTH OF ASPERGILLUS-PARASITICUS NRRL2999 STRAIN", ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 207(3), 1998, pp. 253-255

Abstract

The inhibitory effects of 31 spices extracts on the growth of Aspergillus parasiticus NRRL 2999 strain were investigated in vitro. Of the 31 samples tested, thyme (wild), thyme (black), oregano and savory completely inhibited the growth of A. parasiticus at the 2% level in Czapek-Dox Agar and partially inhibited it at the 1% leves, It was also found that capers, parsley leaf, coriander, sumac, mustard (wild) and dill leaf markedly stimulated the mycelial growth. The effectiveness of the inhibitors followed the sequence: thyme (black)>oregano>savory>thyme (wild)>ajovan>rosemary.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 05/04/20 alle ore 03:48:32