Inhibition of Aspergillus niger and Aspergillus flavus by Some Herbs and Spices
Authors: Yin, Mel-Chin; Cheng, Wen-Shen
Source: Journal of Food Protection®, Number 1, January 1998, pp. 5-131 , pp. 123-125(3)
Abstract:The inhibitory effect of water-soluble extracts of garlic bulbs, green garlic, green onions, hot peppers, ginger, Chinese parsley, and basil on the growth of Aspergillus niger and Aspergillus flavus was examined. Garlic bulbs, green garlic, and green onions showed an inhibitory effect against these two fungi. The influence of heat, acid, and salt upon the inhibitory effect of these three herbs was further studied. Increasing the temperature from 60 to 100°C resulted in a significant (P < 0.05) decrease in the inhibitory effect of garlic bulbs against the fungi tested. Green garlic and green onion lost their antifungal activity against A. niger after being treated at 80 and 60°C, respectively. For A. flavus, the inhibitory effect of green garlic declined significantly (P < 0.05) with an increase in temperature. However, the antifungal activity of green onions against A. flavus was heat stable. For both fungi tested in this study, the antifungal activity of these spice plants was not affected by acid treatments at pH values 2, 4, or 6, or salt by treatments at concentrations of 0.1, 0.2, 0.3, and 0.4 M (P > 0.05).
Document Type: Research Article
Affiliations: Institute of Nutritional Science, Chungshan Medical and Dental College, 110, Sec. 1, Chien-Kou N. Rd., Taichung, Taiwan, Republic of China
Publication date: January 1, 1998
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