Effect of Some Plant Extracts on the Growth and Mycotoxin Production of Three Toxigenic Aspergillus Strains Isolated from Raw Meat
Keywords:Mycotoxins, Meat, Food additives, Aflatoxin B1 (AFB1), Ochratoxin A (OTA), Citrinin (CTN)
The objective aim of this investigation was to compare the inhibitory effects of different concentrations of five plant extracts on three toxigenic Aspergillus strains isolated from raw meat samples. These extracts were used in primary screening tests to assess their control ability on growth inhibition of A. flavus Fak 268, A. niger Zag 28 and A. terreus Fak76 growth and production of aflatoxin B1 (AFB1), ochratoxin A (OTA) and citrinin (CTN). The strongest antifungal effect was exerted by cinnamon extract at 200mg ml-1 for A. terreus and 300 mg ml-1 for A. niger and A. flavus. The second effective plant extract was ginger extract where, complete inhibition of growth and toxin production were achieved at 300 mg ml-1 inrelation to the all tested strains. Cinnamon extract was applied as the most effective agent to determine its efficiency on AFB1, OTA and CTN production on meat substrate. The most sensitive strain to cinnamon extract was A. terreus with total inhibition of growth and production of toxin at 20 mg Kg-1.The obtained results revealed that all used plant extracts showed positive antifungal activity in a varied concentrations. These extracts can be applied in preservation of meat for longer periods against fungal contamination and food intoxication by mycotoxigenic fungi.
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