Scientific Research and Essays Vol. 1 (2), 038-042, November 2006          
ISSN 1992-2248 © 2006 Academic Journals

Full Length Research Paper

Spices, fungi mycelial development and ochratoxin A production

Marcelo Cláudio Pereira¹, Sara Maria Chalfoun²*, Carlos José Pimenta¹, Caroline Lima Angélico¹ and William Pereira Maciel¹

¹Federal University  of Lavras, Minas Gerais State Brazil.

²Agricultural and Livestock Minas Gerais State Research Institution – EPAMIG, P.O. Box 176 - 37200-000 – Lavras, MG. Brazil.

*Corresponding author. E-mail: chalfoun@ufla.br.

Accepted 3 November, 2006

The effect of ten powdered spice plants was evaluated (at 1, 2, 3 and 4% concentration) to observe the micelial growth and esporulation of  Penicillium roqueforti Thompson and Rhizopus stolonifer (Ehrenberg: Fries) Vuillemin. The spices were added to the culture media PDA and CYA20S. Clove completely inhibited the mycelial growth of the tested fungi. The other spices; cinnamon, garlic, thyme, mint, anis, oregano and basil also have promising antifungal properties. Laurel and basil did not show a pronounced fungicide effect. In agreement with the first stage of work four spices were selected for the extraction of the essential oil by utilizing the vapor "draging" technique. The antitoxigenic potential of the species was tested against one ochratoxin A-producing strain of AspergiIIus ochraceus Wilhelm. Clove completely inhibited the micelial growth of the fungi A. ochraceus. Garlic and laurel completely inhibited the ochratoxin A production. Cinnamon and anis inhibited the synthesis of ochratoxin A starting from the concentration of 3%, and mint starting from 4%.  The other spices did not have a pronounced antiochratoxigenic action.

Key words: Spices, ochratoxin A, fungi.