Bartine H, Tantaoui-Elaraki A
Institut Agronomique et Vétérinaire Hassan II, Ecole doctorale, B.P. 6202-Institute, Rabat, Morocco.
J Environ Pathol Toxicol Oncol. 1997;16(1):61-5.
None of the four Aspergillus flavus isolates studied was able to grow on wet cinnamon (5 g cinnamon + 3.3 mL distilled water) at 25 degrees C over 30 days. Fungal growth was weak on the curcumin, black pepper, and white pepper; good, but lower than on rice control, on the cumin and ginger; and similar to the control on sweet and hot paprika. No aflatoxin was detected in black or white pepper after 10 days at 25 degrees C. Cumin least inhibited aflatoxin synthesis, followed by hot paprika, cumin, sweet paprika, and ginger. The amount of aflatoxin detected in the spices at the end of the incubation period never exceeded 6.25% of that found in the rice control.
在所研究的四株黄曲霉分离株中，没有一株能够在25摄氏度下于湿肉桂（5克肉桂 + 3.3毫升蒸馏水）上生长超过30天。在姜黄素、黑胡椒和白胡椒上真菌生长较弱；在孜然和生姜上生长良好，但低于大米对照；在甜辣椒粉和辣椒上与对照相似。在25摄氏度下放置10天后，黑胡椒或白胡椒中未检测到黄曲霉毒素。孜然对黄曲霉毒素合成的抑制作用最小，其次是辣椒、孜然、甜辣椒粉和生姜。在培养期结束时，香料中检测到的黄曲霉毒素量从未超过大米对照中发现量的6.25%。
