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Inhibitory effects of Ajowan (Trachyspermum ammi) ethanolic extract on A. ochraceus growth and ochratoxin production

Pushpa, S. Murthy and Borse, B. B. and Hafeeza, Khanum and Srinivas, P. (2009) Inhibitory effects of Ajowan (Trachyspermum ammi) ethanolic extract on A. ochraceus growth and ochratoxin production. Turkish Journal of Biology, 33. pp. 211-217.

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Abstract

Ajowan is an aromatic seed spice that has a medicinal value. In this paper Ajowan Ethanolic Extract (AEE), which was prepared from Ajowan seeds, was assessed for antibacterial and antifungal activity against selected pathogenic bacteria and fungi by agar well diffusion assay. AEE exhibited considerable inhibitory effects against all the organisms tested. Emphasis of the study was on the affect of AEE on the mycelial growth and spore germination of toxigenic fungi A. ochraceus. Cultures were incubated on yeast extract-sucrose (YES) broth, at concentrations of 50, 150, 250 ppm at 25 °C. At 250 ppm, AEE completely inhibited germination of spores, the fungal growth and ochratoxin A (OTA) production, showing the immense antitoxigenic potential of AEE. Also, the application of AEE in food samples resulted in considerable inhibition of the growth of A. ochraceus in foods such as maize and poultry feed at 125 mg/g and no detectable amount of OTA was found at a high moisture level of 20%, even after 7 days.

Item Type: Article
Uncontrolled Keywords: Ajowan ethanolic extract, ochratoxin A, antibacterial, antifungal, inhibition, fungal growth
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Sep 2010 11:14
Last Modified: 29 Dec 2016 13:23
URI: http://ir.cftri.com/id/eprint/9744

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