חיפוש מתקדם
Journal of Applied Bacteriology
Paster, N., Department of Oleiculture and Viticulture, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Juven, B.J., Department of Stored Products the Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Harshemesh, H., Department of Food Science, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Ethanolic extracts of olive callus tissues, added at 0.5 or 1.0% to media on which Aspergillus flavus was grown, inhibited aflatoxin production by 90% without inhibiting the fungal growth. The extract was found to contain mainly caffeic acid and, to a lesser extent, catechin and coumarins. The fungicidal and bactericidal activity of caffeic acid, catechin, coumarin and p‐, o‐ or m‐coumaric acid were tested and only caffeic acid and o‐coumaric acid inhibited aflatoxin production. The inhibitory effect had no correlation with the growth of the fungus. Only coumarin at 10 mmol/1 totally inhibited fungal growth. Of the phenolic constituents of callus tissues tested, catechin and caffeic acid (10 mmol/1) showed bactericidal activity towards Pseudomonas aeruginosa and Staphylococcus aureus. Copyright © 1988, Wiley Blackwell. All rights reserved
פותח על ידי קלירמאש פתרונות בע"מ -
הספר "אוצר וולקני"
אודות
תנאי שימוש
Antimicrobial activity and inhibition of aflatoxin B1 formation by olive plant tissue constituents
64
Paster, N., Department of Oleiculture and Viticulture, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Juven, B.J., Department of Stored Products the Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Harshemesh, H., Department of Food Science, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Antimicrobial activity and inhibition of aflatoxin B1 formation by olive plant tissue constituents
Ethanolic extracts of olive callus tissues, added at 0.5 or 1.0% to media on which Aspergillus flavus was grown, inhibited aflatoxin production by 90% without inhibiting the fungal growth. The extract was found to contain mainly caffeic acid and, to a lesser extent, catechin and coumarins. The fungicidal and bactericidal activity of caffeic acid, catechin, coumarin and p‐, o‐ or m‐coumaric acid were tested and only caffeic acid and o‐coumaric acid inhibited aflatoxin production. The inhibitory effect had no correlation with the growth of the fungus. Only coumarin at 10 mmol/1 totally inhibited fungal growth. Of the phenolic constituents of callus tissues tested, catechin and caffeic acid (10 mmol/1) showed bactericidal activity towards Pseudomonas aeruginosa and Staphylococcus aureus. Copyright © 1988, Wiley Blackwell. All rights reserved
Scientific Publication
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