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Biocontrol of some toxigenic fungal strains and their toxins production using some spices

Year: 2014

Type: article

Abstract: The inhibitory effect of nine spices against some toxigenic fungi and their ability for producing toxins in order to use as a biocontrol agents as food additieves were tested on five local isolates isolated from different Egyptian food sources and six isolates obtained from CBS (Central Bureau voor Schimmelcultures), Holland. Clove was found to be the most effective spice which completely inhibited the growth and mycotoxins production at concentration of 0.5, 1% (w/v) respectively and completely inhibited fungal count and mycotoxins production when used as food additive at concentration of 1% (w/v). Black pepper, cinnamon, spearmint, cumin, thyme and anise were inhibited the growth of most fungal isolates and completely inhibited mycotoxins production at concentration of 1%.

Source: Journal of Environmental Studies/Journal of Environmental Studies

DOI: 10.21608/jesj.2014.195782

Authors: Abdel-Naser Zohri, Sabah Mohamed, Mohamed Youssef, Marwa Abdel-Kareem

Institutions: Assiut University, Sohag University

Language: English

Topic: Mycotoxins in Agriculture and Food

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: bronze

OpenAlex ID: W3203037578