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Ciência e Agrotecnologia

Print version ISSN 1413-7054

Ciênc. agrotec. vol.28 no.4 Lavras Aug. 2004

http://dx.doi.org/10.1590/S1413-70542004000400018 

Effect of powdered spice treatments on mycelial growth, sporulation and production of aflatoxins by toxigenic fungi*

 

Efeito de tratamentos com condimentos em pó sobre o crescimento micelial, esporulação e produção de aflatoxinas por fungos toxigênicos

 

 

Sára Maria ChalfounI; Marcelo Cláudio PereiraII; Mario Lúcio V. ResendeIII; Caroline Lima AngélicoIV; Rozane Aparecida da SilvaV

IResearcher Dr./ Ecological Management Research Center of Pests and Diseases/ EPAMIG, chalfoun@ufla.br
IIFellow FAPEMIG
IIIProfessor, Plant Pathology Department, Federal University of Lavras/UFLA - P.O. Box 37 - 37200-000 - Lavras, MG, Brazil
IVFellow CNP & D/Café
VDoctorate student/UFLA

 

 


ABSTRACT

The effect of ten powdered spice plants was evaluated at the concentration of 1, 2, 3 and 4% to observe the mycelial growth and sporulation of Aspergillus niger and Eurotium repens. The spices were added to the culture media PDA and CYA20S. Clove completely inhibited the mycelial growth of the tested fungi. The other spices: cinnamon, garlic, thyme, mint, anis, oregano and onion were, in a decreasing order, promising antifungals. Bay leaf and basil did not show a pronounced fungistatic effect. The antitoxigenic potential of the spices was tested against one aflatoxin-producing strain of AspergiIIus flavus. The spices were tested at the same concentrations previously mentioned and were added to the culture medium YES, appropriate for the production of those metabolites. Clove completely inhibited the mycelial growth of Aspergillus flavus. Cinnamon and anis totally inhibited the production of Bl and B2 aflatoxin. Both bay leaf and basil inhibited the synthesis of aflatoxin starting from the concentration of 2%. The other spices did not have a pronounced antiaflatoxigenic effect.

Index terms: Spices, aflatoxins, control, fungi.


RESUMO

O efeito de dez plantas condimentares em pó foi avaliado nas concentrações de 1, 2, 3 e 4%, para observar o  desenvolvimento micelial e esporulação de Aspergillus niger e Eurotium repens. Os condimentos foram adicionados aos meios de cultura BDA e CYA 20S. O cravo inibiu completamente o desenvolvimento micelial dos fungos testados. Os outros condimentos: canela, alho, tomilho, menta, erva-doce, orégano e cebola foram, em ordem decrescente, antifúngicos promissores. Louro e manjericão não apresentaram um efeito fungistático pronunciado. O potencial antitoxigênico dos condimentos foi testado contra uma cepa de Aspergillus flavus, produtora de aflatoxina. Os condimentos foram testados nas mesmas concentrações previamente mencionadas e foram adicionados ao meio de cultura YES, apropriado para a produção daqueles metabólitos. O cravo inibiu completamente o desenvolvimento micelial do Aspergillus flavus. A canela e erva-doce inibiram totalmente a produção de aflatoxina B1 e B2. Louro e manjericão inibiram a síntese de aflatoxina a partir da concentração de 2%. Os outros condimentos não apresentaram um efeito  antiaflatoxigênico pronunciado.

Termos para indexação: Condimentos, aflatoxinas, controle, fungos.


 

 

Full text available only in PDF format.
Texto completo disponível apenas em PDF.

 

 

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(Recebido para publicação em 16 de abril de 2003 e aprovado em 8 de agosto de 2003)

 

 

*Agricultural and Livestock Research Institution of Minas Gerais State - EPAMIG, P.O. Box 176 - 37200-000 - Lavras, MG, Brazil

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