Zusammenfassung
Der Einfluß von Pfeffer, Zimt, Pfefferminz, Kumin (römischer Kümmel), Ingwer und Nelken auf das Wachstum vonAspergillus flavus und dessen Aflatoxinproduktion wurde auf Reismehl als Nährboden studiert. Die Hemmung der ersten fünf Gewürze konnte bei der Aflatoxinproduktion früher als beim Mycelwachstum nachgewiesen werden. Andrerseits hemmt Nelkenpulver das Mycelwachstum und die Aflatoxinproduktion bei einer Konzentration über 0,1% vollständig. Kein Alfatoxin konnte bei Konzentration von 5–10% Kumin- oder Pfefferminzpulver, bei Pfeffer und Ingwer erst ab 10%. festgestellt werden. Konzentrationen bis zu 10% stimulieren bei Pfefferminz, Kumin und Ingwer das Mycelwachstum.
Summary
The effects of black pepper, cinnamon, peppermint, cumin, ginger and clove on growth and aflatoxin formation ofAspergillus 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.
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Mabrouk, S.S., El-Shayeb, N.M.A. Inhibition of Aflatoxin Formation by Some Spices. Z Lebensm Unters Forch 171, 344–347 (1980). https://doi.org/10.1007/BF01087129
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DOI: https://doi.org/10.1007/BF01087129