Mycobiology

  • 제35권2호
  • /
  • Pages.47-53
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  • 2007
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  • 1229-8093(pISSN)
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  • 2092-9323(eISSN)
한국균학회 (The Korean Society of Mycology)
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Spices Mycobiota and Mycotoxins Available in Saudi Arabia and Their Abilities to Inhibit Growth of Some Toxigenic Fungi

  • Bokhari, Fardos M. (Biological Science Dept. Faculty of Sciences, King Abdel Aziz University)
  • 발행 : 2007.06.30
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초록

The prevalence and population density of the mycobiota of 50 samples belonging to 10 kinds of spices (anise, black pepper, red pepper, black cumin, peppermint, cardamom, clove, cumin, ginger and marjoram) which collected from different places in Jeddah Governorate were studied. The natural occurrence of mycotoxins in those samples was also investigated. Fifteen genera and thirty-one species of fungi in addition to one species variety were isolated and identified during this study. The most common genera were Aspergillus, Penicillium and Fusarium. Aflatoxins ($12{\sim}40\;{\mu}g/kg$) were detected in the extract of 5 samples of each of anise seeds and black pepper fruits; three samples of black cumin seeds and on sample only of each of peppermint and marjoram leaves out of 5 samples tested of each. Sterigmatocystin ($15{\sim}20\;{\mu}g/kg$) was detected in some samples of red pepper, cumin and marjoram. The inhibitory effects of 10 kinds of powdered spices were tested against 3 toxigenic isolates of fungi (Aspergillus flavus, A. versicolor and Penicillium citrinum). Clove proved to be antimycotic compounds. It inhibited the growth of the tested toxigenic fungi. Black pepper, peppermint, cardamom, cumin and marjoram completely inhibited aflatoxins production, while black pepper and cardamom also completely inhibited sterigmatocystin production.

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피인용 문헌

  1. and aflatoxin production with spices in culture medium and rice vol.6, pp.1, 2013, https://doi.org/10.3920/WMJ2012.1437
  2. Mycobiota and Natural Incidence of Aflatoxins, Ochratoxin A, and Citrinin in Indian Spices Confirmed by LC-MS/MS vol.2015, pp.1687-9198, 2015, https://doi.org/10.1155/2015/242486
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  6. Prevalence of toxigenic fungi in common medicinal herbs and spices in India vol.6, pp.2, 2016, https://doi.org/10.1007/s13205-016-0476-9