Mabrouk S S, El-Shayeb N M
Z Lebensm Unters Forsch. 1980;171(5):344-7. doi: 10.1007/BF01087129.
The effects of black pepper, cinnamon, peppermint, cumin, ginger and clove on growth and aflatoxin formation of Aspergillus flavus were studied in rice powdercorn steep (RC) medium. The effects of the first five spices were judged to be inhibition of aflatoxin formation rather than of mycelial growth. Clove completely inhibited both mycelial growth and aflatoxin formation at a concentration above 0.1%. No aflatoxin was produced when cumin and mint levels of 5% and 10% were used. Black pepper and ginger levels of 10% decreased aflatoxin formation by 100%. Higher concentrations of cinnamon, mint, cumin and ginger stimulated mycelial growth.
在米粉玉米浆（RC）培养基中研究了黑胡椒、肉桂、薄荷、小茴香、姜和丁香对黄曲霉生长及黄曲霉毒素形成的影响。前五种香料的作用被判定为抑制黄曲霉毒素的形成而非抑制菌丝体生长。当丁香浓度高于0.1%时，能完全抑制菌丝体生长和黄曲霉毒素形成。当小茴香和薄荷的用量分别为5%和10%时，未产生黄曲霉毒素。10%的黑胡椒和姜用量可使黄曲霉毒素形成减少100%。较高浓度的肉桂、薄荷、小茴香和姜会刺激菌丝体生长。
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