Effect of spice extracts on the growth of penicillium species
The inhibitory effect of various concentrations (0, 0.1, 0.5, I and 2%) of caraway, garlic and oregano extracts on growth of four species of PeniciUium were investigated. Among the spices used, caraway showed the strongest effect on all moulds. It completely inhibited growth of P. aurantiogriseum at...
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| Format: | Article |
| Published: |
2010
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| Series: | Review of faculty of engineering : analecta technica Szegedinensia
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| Kulcsszavak: | Mérnöki tudományok, Kémia |
| Online Access: | http://acta.bibl.u-szeged.hu/11832 |
| Summary: | The inhibitory effect of various concentrations (0, 0.1, 0.5, I and 2%) of caraway, garlic and oregano extracts on growth of four species of PeniciUium were investigated. Among the spices used, caraway showed the strongest effect on all moulds. It completely inhibited growth of P. aurantiogriseum at the level of 0.5% extract and P. commune. P. griseofulvum and P. corylophilum at the level of 1%. The garlic extract completely inhibited the growth only of P. aurantiogriseum, but was ineffective against P. commune and P. griseofulvum. Oregano showed partial effect in inhibition of all four species, with significant growth reduction at concentration of 2%. |
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| Physical Description: | 51-57 |
| ISSN: | 1788-6392 |