Growth inhibition of some food-borne mould by garlic and cumin essential oils
Egyptian Journal of Microbiology. 1994; 29 (2): 115-20
in English
| IMEMR
| ID: emr-32238
ABSTRACT
The effect of essential oils of garlic and cumin on the growth of two common mycotoxigenic fungi; namely, Aspergillus flavus and Aspergillus ochraceus and two storage fungi; namely, Aspergillus niger and Penicillium chrysogenum was studied using Czapek yeast extract growth medium. Garlic essential oil at 15 uL/100 ml was very effective and prevent growth of all test fungi. Cumin oil at concentrations used up to 20 uL/100 ml had little activity against the test fungi
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Index:
IMEMR (Eastern Mediterranean)
Main subject:
Aspergillus
/
Garlic
Language:
English
Journal:
Egypt. J. Microbiol.
Year:
1994
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