title: Effect of spice hydrosols on the growth of Aspergillus parasiticus NRRL 2999 strain.
abstract: The inhibitory effects of 16 spice hydrosols [anise, basil, cumin, dill, Aegean sage, fennel (sweet), laurel, mint, oregano, pickling herb, rosemary, sage, savory, sea fennel, sumac, and thyme (black)] on the mycelial growth of Aspergillus parasiticus strain NRRL 2999 were investigated in vitro. The hydrosols of anise, cumin, fennel, mint, pickling herb, oregano, savory, and thyme showed a stronger inhibitory effect on mycelial growth, while sumac, sea fennel, rosemary, sage, Aegean sage, laurel, basil, and rosemary hydrosols were unable to inhibit totally the growth. Of these, sumac had the least effect on the mycelial growth of A. parasiticus. The effectiveness of the inhibitors followed the sequence anise = cumin = fennel = mint = pickling herb = oregano = savory = thyme > laurel > dill > sage > rosemary > basil > sea fennel > rosemary > sumac.
authors.affiliation: Department of Food Engineering, Faculty of Agriculture, Selçuk University, Konya, Turkey. akkuyu34@hotmail.com
authors.forename: Musa
authors.initials: M
authors.lastname: Ozcan
mesh_terms: D000935:Antifungal Agents / Q000494:pharmacology*; D001230:Aspergillus / Q000187:drug effects* / Q000254:growth & development*; D015169:Colony Count, Microbial; D005506:Food Contamination / Q000517:prevention & control; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods; D017365:Spices; D013997:Time Factors
chemical_list: D000935:Antifungal Agents