Biocontrol of some toxigenic fungal strains and their toxins production using some spices
Zohri, A., Mohamed, S., Youssef, M., Abdel-Kareem, M. (2014). Biocontrol of some toxigenic fungal strains and their toxins production using some spices. EKB Journal Management System, 13(1), 13-20. doi: 10.21608/jesj.2014.195782
Abdel-Naser A. Zohri; Sabah Saber Mohamed; Mohamed S. Youssef; Marwa M. Abdel-Kareem. "Biocontrol of some toxigenic fungal strains and their toxins production using some spices". EKB Journal Management System, 13, 1, 2014, 13-20. doi: 10.21608/jesj.2014.195782
Zohri, A., Mohamed, S., Youssef, M., Abdel-Kareem, M. (2014). 'Biocontrol of some toxigenic fungal strains and their toxins production using some spices', EKB Journal Management System, 13(1), pp. 13-20. doi: 10.21608/jesj.2014.195782
Zohri, A., Mohamed, S., Youssef, M., Abdel-Kareem, M. Biocontrol of some toxigenic fungal strains and their toxins production using some spices. EKB Journal Management System, 2014; 13(1): 13-20. doi: 10.21608/jesj.2014.195782

Biocontrol of some toxigenic fungal strains and their toxins production using some spices

Journal of Environmental Studies
Article 2, Volume 13, Issue 1, December 2014, Page 13-20  XML PDF (544.93 K)
Document Type: High quality original papers
DOI: 10.21608/jesj.2014.195782
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Authors
Abdel-Naser A. Zohri email 1; Sabah Saber Mohamed2; Mohamed S. Youssef3; Marwa M. Abdel-Kareem2
1Botany and Microbiology Department, Faculty of Science, Assiut University, Assiut, Egypt.
2Botany and Microbiology Department, Faculty of Science, Sohag University, Sohag 82524, Egypt.
3Botany and Microbiology Department, Faculty of Science, Sohag University 82524, Sohag, Egypt.
Abstract
The inhibitory effect of nine spices against some toxigenic fungi and their ability for producing toxins in order to use as a biocontrol agents as food additieves were tested on five local isolates isolated from different Egyptian food sources and six isolates obtained from CBS (Central Bureau voor Schimmelcultures), Holland. Clove was found to be the most effective spice which completely inhibited the growth and mycotoxins production at concentration of 0.5, 1% (w/v) respectively and completely inhibited fungal count and mycotoxins production when used as food additive at concentration of 1% (w/v). Black pepper, cinnamon, spearmint, cumin, thyme and anise were inhibited the growth of most fungal isolates and completely inhibited mycotoxins production at concentration of 1%.
Keywords
Toxigenic fungi; Mycotoxins; Spices
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