Growth and toxigenesis of Aspergillus flavus isolates on selected spices.
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.
Bartine
H
H
Institut Agronomique et Vétérinaire Hassan II, Ecole doctorale, B.P. 6202-Institute, Rabat, Morocco.
Tantaoui-Elaraki
A
A
D016604:Aflatoxin B1 / Q000096:biosynthesis; D000348:Aflatoxins / Q000096:biosynthesis*; D001231:Aspergillus flavus / Q000254:growth & development* / Q000302:isolation & purification / Q000378:metabolism*; D002212:Capsicum / Q000382:microbiology; D002935:Cinnamomum zeylanicum / Q000382:microbiology; D003474:Curcumin; D010946:Plants, Medicinal; D017365:Spices / Q000382:microbiology*
D000348:Aflatoxins; D016604:Aflatoxin B1; D003474:Curcumin