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Antimycotic effect of herbs and commercial spices

Antimycotic effect of herbs and commercial spices

Alimentaria 29(236): 63-65

The antimycotic capcity of 8 strains of toxigenic Actinomyces flavus isolated in 33 varieties of different species and herbs on sale in the Spanish market was studied. In order to do this the spices from which strains were isolated were used as a substrate. These where mint, artemisa, ground white mustard, whole black pepper, ground white pepper and Cayenen pepper and they were inoculated with the isolated strains and then incubated at 25 degree C for a fortnight. Only artemisa permitted the growth of the mould and aflatoxin synthesis.

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Accession: 009770691

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