Impact of some essential oils on the growth of toxigenic fungi and their toxin production
The Journal of Environmental studies (JES)
Vol. (17), 5 pages
Author:Abdel Nasser 'Zohri
The impact of twelve essential oils (ginger, black pepper, blackcumin, turmeric, baladi mint,peppery mint, cumin, marjoram lupine, cinnamon, thyme and cloves) on the growth of 11 toxigenic fungi and their ability for producing toxins were examined. Thyme, clove, baladi mint, peppery mint and cumin completely inhibited the growth of all tested fungi at two tested concentrations (10 and 50 μ l/ 20 ml medium). Marjor essential oil completely inhibited the fungal growth at 50 μl. Cinnamon essential oil exhibited moderate inhibitory effect on the growth of all tested fungiat 50 μl. Ginger oil generally stimulated the growth of most the tested fungi. Black pepper, turmeric and lupine were recorded as low active oils. Whereas, Black cumin essential oil did not display any inhibitory effect on the growth of the toxigenic fungi at 50 μl.Thyme, clove and mint essential oils (50 μl/ 50 ml medium) completely inhibited toxin production by all the tested toxigenic fungi. Black pepper and ginger essential oils reducedmycotoxin formation.
Toxigenic fungi, mycotoxins, essential oils