当前位置： SCI文献检索 > INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY期刊下所有文献 > Inhibitory effect of cinnamon, clove, lemongrass, oregano and palmarose essential oils on growth and fumonisin B1 production by Fusarium proliferatum in maize grain.

Inhibitory effect of cinnamon, clove, lemongrass, oregano and palmarose essential oils on growth and fumonisin B1 production by Fusarium proliferatum in maize grain.

Abstract：

:The effect of cinnamon, clove, oregano, palmarose and lemongrass oils on growth and FB1 production by three different isolates of F. proliferatum in irradiated maize grain at 0.995 and 0.950 aw and at 20 and 30 degrees C was evaluated. The five essential oils inhibited growth of F. proliferatum isolates at 0.995 aw at both temperatures, while at 0.950 aw only cinnamon, clove and oregano oils were effective in inhibiting growth of F. proliferatum at 20 degrees C and none of them at 30 degrees C. Cinnamon, oregano and palmarose oils had significant inhibitory effect on FB1 production by the three strains of F. proliferatum at 0.995 aw and both temperatures, while clove and lemongrass oils had only significant inhibitory effect at 30 degrees C. No differences were found using 500 or 1000 microg essential oil g(-1). At 0.950 aw, none of the essential oils had any significant effect on FB1 production. The results suggest that mainly cinnamon and oregano oils could be effective in controlling growth and FB1 production by F. proliferatum in maize under preharvest conditions.

journal_name

Int J Food Microbiol

journal_title

International journal of food microbiology

authors

Velluti A,Sanchis V,Ramos AJ,Egido J,Marín S

doi

10.1016/s0168-1605(03)00116-8

subject

Has Abstract

pub_date

2003-12-31 00:00:00

pages

145-54

issue

2-3

eissn

0168-1605

issn

1879-3460

pii

S0168160503001168

journal_volume

89

pub_type

杂志文章

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