Inhibitory effects of spices on growth and toxin production of toxigenic fungi.

@article{Hitokoto1980InhibitoryEO,
  title={Inhibitory effects of spices on growth and toxin production of toxigenic fungi.},
  author={Hiroshi Hitokoto and S. Morozumi and Tomoaki Wauke and Senzo Sakai and Hiroshi Kurata},
  journal={Applied and environmental microbiology},
  year={1980},
  volume={39 4},
  pages={818-22}
}
The inhibitory effects of 29 commercial powdered spices on the growth and toxin production of three species of toxigenic Aspergillus were observed by introducing these materials into culture media for mycotoxin production. Of the 29 samples tested, cloves, star anise seeds, and allspice completely inhibited the fungal growth, whereas most of the others inhibited only the toxin production. Eugenol extracted from cloves and thymol from thyme caused complete inhibition of the growth of both… CONTINUE READING