期刊
JOURNAL OF FOOD PROCESSING AND PRESERVATION
卷 39, 期 6, 页码 887-895出版社
WILEY
DOI: 10.1111/jfpp.12300
关键词
-
资金
- Ministry of Education, Science and Technological Development of the Republic of Serbia [TR-31017]
The article was aimed at investigating the antifungal activities of basil (Ocimum basilicum L.) extract against food spoilage fungi like Cladosporium cladosporioides, Emericella nidulans, Eurotium amstelodami, Eu. herbariorum, Eu. chevalieri and Eu. rubrum. At 7.0 mg/mL concentration, basil extract inhibited only the growth of C. cladosporioides. At 15.0 mg/mL concentration, the tested extract completely inhibited the growth of Em. nidulans, Eu. herbariorum, Eu. chevalieri and Eu. rubrum, while the growth of Eu. amstelodami was reduced by 42.1%. Applying the agar plate method, the strongest effect was exhibited against C. cladosporioides whereas Eu. amstelodami showed the lowest sensitivity to the applied extract. Higher extract concentrations (7.0 and 15.0 mg/mL) reduced growth of aerial mycelium in all tested species. The microscopic examination of the fungi confirmed the presence of hyphae deformations with a frequent occurrence of fragmentations and thickenings and diminished sporulation.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据