Hasan H A, Mahmoud A L
Botany Department, Faculty of Science, Assiut University, Egypt.
Zentralbl Mikrobiol. 1993 Dec;148(8):543-8.
Five spice oils were tested for their inhibitory activity towards the growth, respiration, lipase and mycotoxin productions by Aspergillus parasiticus var. globosus IMI 120920 and A. fumigatus. Cumin, onion, garlic and clove oils completely inhibited sterigmatocystin production. Cumin, onion and clove oils significantly suppressed aflatoxin production. Most of tested oils exhibited considerable inhibition on mycelial growth. Incorporation of these oils in basal medium suppressed lipase production with variable degrees. Onion oil was the most effective one. All spice oils significantly reduced or completely suppressed CO2 evolution of A. fumigatus, whereas CO2 evolution of A. parasiticus was slightly enhanced by these oils except with cumin and clove. Our results suggest that the use of spice oils may offer some advantage in the prevention of mycotoxin production.
测试了五香精油对球形寄生寄生寄生曲霉球形变种IMI 120920和烟曲霉的生长、呼吸、脂肪酶及霉菌毒素产生的抑制活性。孜然、洋葱、大蒜和丁香油完全抑制了柄曲霉素的产生。孜然、洋葱和丁香油显著抑制了黄曲霉毒素的产生。大多数受试精油对菌丝生长表现出相当程度的抑制。将这些精油添加到基础培养基中，不同程度地抑制了脂肪酶的产生。洋葱油是最有效的。所有香料精油均显著降低或完全抑制了烟曲霉的二氧化碳释放，而除孜然和丁香外，这些精油使寄生曲霉的二氧化碳释放略有增加。我们的结果表明，使用香料精油在预防霉菌毒素产生方面可能具有一些优势。
