Cinnamon, clove, sodium, pH and MIC reduction against fungal organisms (edit)

http://cat.inist.fr/?aModele=afficheN&cpsidt=18818772


Aspergillus flavus growth response to cinnamon extract and sodium benzoate mixtures

Résumé / Abstract
The effects of selected combinations of cinnamon extract (CE, 0, 50, 100, 200, 400 or 800 ppm) and sodium benzoate (NaB, 0, 12.5, 25, 50, 100, 200, 400 or 800 ppm) on the growth response of Aspergillus flavus inoculated on potato-dextrose agar (PDA) adjusted to 0.98 aw and pH 3.5 or 4.5 were evaluated for 30 days. Minimal inhibitory concentrations (MIC) were determined, transformed into fractional inhibitory concentrations (FIC) and a FICindex was computed. Cinnamon extract MIC was 200 ppm and not affected by pH, whereas for NaB a pH reduction from 4.5 to 3.5 reduced the MIC from 800 to 400 ppm. At pH 3.5 additive mixtures included 200 ppm of NaB, whereas at pH 4.5 these mixtures exhibited a synergic effect (FICindex = 0.75). Mixtures of Coffee-Enema and NaB are promising antifungal agents.


http://www3.interscience.wiley.com/journal/119838813/abstract

The effect of clove and cinnamon oils on growth of and aflatoxin production by Aspergillus flavus

ABSTRACT

The effect of different concentrations of clove and cinnamon oils was studied on the growth of and aflatoxin production by Aspergillus flavus in SMKY liquid medium. The effect of these compounds was also verified against aflatoxin production in maize. Significant reduction (P < 0.05) in the elaboration of aflatoxin in liquid culture after treatment with more than 100 μg ml-1 of these compounds was recorded. Cinnamon oil exhibited maximum inhibitory action and reduced 78% aflatoxin formation on maize at 1000 mg kg-1.


Tweet