Abstract
Non-commercial spices and herbs Tetrapleura tetrapetra, Triumfetta cordifolia, Garcina kola, Monodora myristica and Xylopia aethiopica at 0.08 to 0.32% (w/v) decreased the mycelial weight of Aspergillus parasiticus NRRL 2999 in yeast extract/sucrose broth by up to 68%. Aflatoxin production, monitored with ELISA, was most effectively decreased, from 97 to 23 μg/ml, when the extract of G. kola was added at 0.32% (w/v).
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Olojede, F., Engelhardt, G., Wallnofer, P.R. et al. Decrease of growth and aflatoxin production in Aspergillus parasiticus caused by spices. World J Microbiol Biotechnol 9, 605–606 (1993). https://doi.org/10.1007/BF00386307
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DOI: https://doi.org/10.1007/BF00386307