Antifungal properties and inhibitory effects upon aflatoxin production of Thymus vulgaris L. by Aspergillus flavus Link
The antifungal and antiaflatoxigenic properties of Thymus vulgaris essential oil (TEO) were evaluated upon Aspergillus flavus "in vitro". Suspension containing 10(6) of A. flavus were cultivated with TEO in concentrations ranging from 50 to 500 μg/mL. TEO reached minimum inhibitory concent...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Kohiyama, Cássia Yumie [verfasserIn] Yamamoto Ribeiro, Milene Mayumi Mossini, Simone Aparecida Galerani |
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| Format: |
Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2015 |
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| Rechteinformationen: |
Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved. |
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| Schlagwörter: |
Antifungal Agents - pharmacology Aspergillus flavus - drug effects |
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| Übergeordnetes Werk: |
Enthalten in: Food chemistry - Amsterdam [u.a.] : Elsevier, 1976, 173(2015), Seite 1006-1010 |
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| Übergeordnetes Werk: |
volume:173 ; year:2015 ; pages:1006-1010 |
| Links: |
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| DOI / URN: |
10.1016/j.foodchem.2014.10.135 |
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| 520 | |a The antifungal and antiaflatoxigenic properties of Thymus vulgaris essential oil (TEO) were evaluated upon Aspergillus flavus "in vitro". Suspension containing 10(6) of A. flavus were cultivated with TEO in concentrations ranging from 50 to 500 μg/mL. TEO reached minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) at 250 μg/mL. Inhibition of ergosterol biosynthesis was detected at a concentration of 100 μg/mL of TEO. Morphological evaluation performed by both light microscopy and scanning electron microscopy showed that antifungal activity of TEO could be detected starting at a concentration of 50 μg/mL and the fungicide effect at a concentration of 250 μg/mL. TEO completely inhibited production of both B1 and B2 aflatoxins (AFB1 and AFB2) at a concentration of 150 μg/mL. This way, fungal biomass development and aflatoxin production were dependent on TEO concentration. Therefore, TEO was capable of controlling the growth of A. flavus and its production of aflatoxins. | ||
| 540 | |a Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved. | ||
| 650 | 4 | |a Aflatoxins - biosynthesis | |
| 650 | 4 | |a Antifungal Agents - pharmacology | |
| 650 | 4 | |a Thymus Plant - metabolism | |
| 650 | 4 | |a Aspergillus flavus - drug effects | |
| 650 | 4 | |a Oils, Volatile - pharmacology | |
| 650 | 4 | |a Aflatoxin B1 - biosynthesis | |
| 650 | 4 | |a Aflatoxin B1 - antagonists & inhibitors | |
| 650 | 4 | |a Aflatoxins - antagonists & inhibitors | |
| 700 | 1 | |a Yamamoto Ribeiro, Milene Mayumi |4 oth | |
| 700 | 1 | |a Mossini, Simone Aparecida Galerani |4 oth | |
| 700 | 1 | |a Bando, Erika |4 oth | |
| 700 | 1 | |a Bomfim, Natália da Silva |4 oth | |
| 700 | 1 | |a Nerilo, Samuel Botião |4 oth | |
| 700 | 1 | |a Rocha, Gustavo Henrique Oliveira |4 oth | |
| 700 | 1 | |a Grespan, Renata |4 oth | |
| 700 | 1 | |a Mikcha, Jane Martha Graton |4 oth | |
| 700 | 1 | |a Machinski, Jr, Miguel |4 oth | |
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10.1016/j.foodchem.2014.10.135 doi PQ20160617 (DE-627)OLC1965053394 (DE-599)GBVOLC1965053394 (PRQ)c1591-38d261a4b2e16c0f952d13d40c50e97e90b78b1307263b37f4b64a685191bd80 (KEY)0039580320150000173000001006antifungalpropertiesandinhibitoryeffectsuponaflato DE-627 ger DE-627 rakwb eng 540 660 DNB 58.34 bkl 58.00 bkl Kohiyama, Cássia Yumie verfasserin aut Antifungal properties and inhibitory effects upon aflatoxin production of Thymus vulgaris L. by Aspergillus flavus Link 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier The antifungal and antiaflatoxigenic properties of Thymus vulgaris essential oil (TEO) were evaluated upon Aspergillus flavus "in vitro". Suspension containing 10(6) of A. flavus were cultivated with TEO in concentrations ranging from 50 to 500 μg/mL. TEO reached minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) at 250 μg/mL. Inhibition of ergosterol biosynthesis was detected at a concentration of 100 μg/mL of TEO. Morphological evaluation performed by both light microscopy and scanning electron microscopy showed that antifungal activity of TEO could be detected starting at a concentration of 50 μg/mL and the fungicide effect at a concentration of 250 μg/mL. TEO completely inhibited production of both B1 and B2 aflatoxins (AFB1 and AFB2) at a concentration of 150 μg/mL. This way, fungal biomass development and aflatoxin production were dependent on TEO concentration. Therefore, TEO was capable of controlling the growth of A. flavus and its production of aflatoxins. Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved. Aflatoxins - biosynthesis Antifungal Agents - pharmacology Thymus Plant - metabolism Aspergillus flavus - drug effects Oils, Volatile - pharmacology Aflatoxin B1 - biosynthesis Aflatoxin B1 - antagonists & inhibitors Aflatoxins - antagonists & inhibitors Yamamoto Ribeiro, Milene Mayumi oth Mossini, Simone Aparecida Galerani oth Bando, Erika oth Bomfim, Natália da Silva oth Nerilo, Samuel Botião oth Rocha, Gustavo Henrique Oliveira oth Grespan, Renata oth Mikcha, Jane Martha Graton oth Machinski, Jr, Miguel oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 173(2015), Seite 1006-1010 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:173 year:2015 pages:1006-1010 http://dx.doi.org/10.1016/j.foodchem.2014.10.135 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25466118 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 173 2015 1006-1010 |
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10.1016/j.foodchem.2014.10.135 doi PQ20160617 (DE-627)OLC1965053394 (DE-599)GBVOLC1965053394 (PRQ)c1591-38d261a4b2e16c0f952d13d40c50e97e90b78b1307263b37f4b64a685191bd80 (KEY)0039580320150000173000001006antifungalpropertiesandinhibitoryeffectsuponaflato DE-627 ger DE-627 rakwb eng 540 660 DNB 58.34 bkl 58.00 bkl Kohiyama, Cássia Yumie verfasserin aut Antifungal properties and inhibitory effects upon aflatoxin production of Thymus vulgaris L. by Aspergillus flavus Link 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier The antifungal and antiaflatoxigenic properties of Thymus vulgaris essential oil (TEO) were evaluated upon Aspergillus flavus "in vitro". Suspension containing 10(6) of A. flavus were cultivated with TEO in concentrations ranging from 50 to 500 μg/mL. TEO reached minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) at 250 μg/mL. Inhibition of ergosterol biosynthesis was detected at a concentration of 100 μg/mL of TEO. Morphological evaluation performed by both light microscopy and scanning electron microscopy showed that antifungal activity of TEO could be detected starting at a concentration of 50 μg/mL and the fungicide effect at a concentration of 250 μg/mL. TEO completely inhibited production of both B1 and B2 aflatoxins (AFB1 and AFB2) at a concentration of 150 μg/mL. This way, fungal biomass development and aflatoxin production were dependent on TEO concentration. Therefore, TEO was capable of controlling the growth of A. flavus and its production of aflatoxins. Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved. Aflatoxins - biosynthesis Antifungal Agents - pharmacology Thymus Plant - metabolism Aspergillus flavus - drug effects Oils, Volatile - pharmacology Aflatoxin B1 - biosynthesis Aflatoxin B1 - antagonists & inhibitors Aflatoxins - antagonists & inhibitors Yamamoto Ribeiro, Milene Mayumi oth Mossini, Simone Aparecida Galerani oth Bando, Erika oth Bomfim, Natália da Silva oth Nerilo, Samuel Botião oth Rocha, Gustavo Henrique Oliveira oth Grespan, Renata oth Mikcha, Jane Martha Graton oth Machinski, Jr, Miguel oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 173(2015), Seite 1006-1010 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:173 year:2015 pages:1006-1010 http://dx.doi.org/10.1016/j.foodchem.2014.10.135 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25466118 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 173 2015 1006-1010 |
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10.1016/j.foodchem.2014.10.135 doi PQ20160617 (DE-627)OLC1965053394 (DE-599)GBVOLC1965053394 (PRQ)c1591-38d261a4b2e16c0f952d13d40c50e97e90b78b1307263b37f4b64a685191bd80 (KEY)0039580320150000173000001006antifungalpropertiesandinhibitoryeffectsuponaflato DE-627 ger DE-627 rakwb eng 540 660 DNB 58.34 bkl 58.00 bkl Kohiyama, Cássia Yumie verfasserin aut Antifungal properties and inhibitory effects upon aflatoxin production of Thymus vulgaris L. by Aspergillus flavus Link 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier The antifungal and antiaflatoxigenic properties of Thymus vulgaris essential oil (TEO) were evaluated upon Aspergillus flavus "in vitro". Suspension containing 10(6) of A. flavus were cultivated with TEO in concentrations ranging from 50 to 500 μg/mL. TEO reached minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) at 250 μg/mL. Inhibition of ergosterol biosynthesis was detected at a concentration of 100 μg/mL of TEO. Morphological evaluation performed by both light microscopy and scanning electron microscopy showed that antifungal activity of TEO could be detected starting at a concentration of 50 μg/mL and the fungicide effect at a concentration of 250 μg/mL. TEO completely inhibited production of both B1 and B2 aflatoxins (AFB1 and AFB2) at a concentration of 150 μg/mL. This way, fungal biomass development and aflatoxin production were dependent on TEO concentration. Therefore, TEO was capable of controlling the growth of A. flavus and its production of aflatoxins. Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved. Aflatoxins - biosynthesis Antifungal Agents - pharmacology Thymus Plant - metabolism Aspergillus flavus - drug effects Oils, Volatile - pharmacology Aflatoxin B1 - biosynthesis Aflatoxin B1 - antagonists & inhibitors Aflatoxins - antagonists & inhibitors Yamamoto Ribeiro, Milene Mayumi oth Mossini, Simone Aparecida Galerani oth Bando, Erika oth Bomfim, Natália da Silva oth Nerilo, Samuel Botião oth Rocha, Gustavo Henrique Oliveira oth Grespan, Renata oth Mikcha, Jane Martha Graton oth Machinski, Jr, Miguel oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 173(2015), Seite 1006-1010 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:173 year:2015 pages:1006-1010 http://dx.doi.org/10.1016/j.foodchem.2014.10.135 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25466118 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 173 2015 1006-1010 |
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10.1016/j.foodchem.2014.10.135 doi PQ20160617 (DE-627)OLC1965053394 (DE-599)GBVOLC1965053394 (PRQ)c1591-38d261a4b2e16c0f952d13d40c50e97e90b78b1307263b37f4b64a685191bd80 (KEY)0039580320150000173000001006antifungalpropertiesandinhibitoryeffectsuponaflato DE-627 ger DE-627 rakwb eng 540 660 DNB 58.34 bkl 58.00 bkl Kohiyama, Cássia Yumie verfasserin aut Antifungal properties and inhibitory effects upon aflatoxin production of Thymus vulgaris L. by Aspergillus flavus Link 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier The antifungal and antiaflatoxigenic properties of Thymus vulgaris essential oil (TEO) were evaluated upon Aspergillus flavus "in vitro". Suspension containing 10(6) of A. flavus were cultivated with TEO in concentrations ranging from 50 to 500 μg/mL. TEO reached minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) at 250 μg/mL. Inhibition of ergosterol biosynthesis was detected at a concentration of 100 μg/mL of TEO. Morphological evaluation performed by both light microscopy and scanning electron microscopy showed that antifungal activity of TEO could be detected starting at a concentration of 50 μg/mL and the fungicide effect at a concentration of 250 μg/mL. TEO completely inhibited production of both B1 and B2 aflatoxins (AFB1 and AFB2) at a concentration of 150 μg/mL. This way, fungal biomass development and aflatoxin production were dependent on TEO concentration. Therefore, TEO was capable of controlling the growth of A. flavus and its production of aflatoxins. Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved. Aflatoxins - biosynthesis Antifungal Agents - pharmacology Thymus Plant - metabolism Aspergillus flavus - drug effects Oils, Volatile - pharmacology Aflatoxin B1 - biosynthesis Aflatoxin B1 - antagonists & inhibitors Aflatoxins - antagonists & inhibitors Yamamoto Ribeiro, Milene Mayumi oth Mossini, Simone Aparecida Galerani oth Bando, Erika oth Bomfim, Natália da Silva oth Nerilo, Samuel Botião oth Rocha, Gustavo Henrique Oliveira oth Grespan, Renata oth Mikcha, Jane Martha Graton oth Machinski, Jr, Miguel oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 173(2015), Seite 1006-1010 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:173 year:2015 pages:1006-1010 http://dx.doi.org/10.1016/j.foodchem.2014.10.135 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25466118 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 173 2015 1006-1010 |
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Kohiyama, Cássia Yumie @@aut@@ Yamamoto Ribeiro, Milene Mayumi @@oth@@ Mossini, Simone Aparecida Galerani @@oth@@ Bando, Erika @@oth@@ Bomfim, Natália da Silva @@oth@@ Nerilo, Samuel Botião @@oth@@ Rocha, Gustavo Henrique Oliveira @@oth@@ Grespan, Renata @@oth@@ Mikcha, Jane Martha Graton @@oth@@ Machinski, Jr, Miguel @@oth@@ |
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Antifungal properties and inhibitory effects upon aflatoxin production of Thymus vulgaris L. by Aspergillus flavus Link |
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The antifungal and antiaflatoxigenic properties of Thymus vulgaris essential oil (TEO) were evaluated upon Aspergillus flavus "in vitro". Suspension containing 10(6) of A. flavus were cultivated with TEO in concentrations ranging from 50 to 500 μg/mL. TEO reached minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) at 250 μg/mL. Inhibition of ergosterol biosynthesis was detected at a concentration of 100 μg/mL of TEO. Morphological evaluation performed by both light microscopy and scanning electron microscopy showed that antifungal activity of TEO could be detected starting at a concentration of 50 μg/mL and the fungicide effect at a concentration of 250 μg/mL. TEO completely inhibited production of both B1 and B2 aflatoxins (AFB1 and AFB2) at a concentration of 150 μg/mL. This way, fungal biomass development and aflatoxin production were dependent on TEO concentration. Therefore, TEO was capable of controlling the growth of A. flavus and its production of aflatoxins. |
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The antifungal and antiaflatoxigenic properties of Thymus vulgaris essential oil (TEO) were evaluated upon Aspergillus flavus "in vitro". Suspension containing 10(6) of A. flavus were cultivated with TEO in concentrations ranging from 50 to 500 μg/mL. TEO reached minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) at 250 μg/mL. Inhibition of ergosterol biosynthesis was detected at a concentration of 100 μg/mL of TEO. Morphological evaluation performed by both light microscopy and scanning electron microscopy showed that antifungal activity of TEO could be detected starting at a concentration of 50 μg/mL and the fungicide effect at a concentration of 250 μg/mL. TEO completely inhibited production of both B1 and B2 aflatoxins (AFB1 and AFB2) at a concentration of 150 μg/mL. This way, fungal biomass development and aflatoxin production were dependent on TEO concentration. Therefore, TEO was capable of controlling the growth of A. flavus and its production of aflatoxins. |
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The antifungal and antiaflatoxigenic properties of Thymus vulgaris essential oil (TEO) were evaluated upon Aspergillus flavus "in vitro". Suspension containing 10(6) of A. flavus were cultivated with TEO in concentrations ranging from 50 to 500 μg/mL. TEO reached minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) at 250 μg/mL. Inhibition of ergosterol biosynthesis was detected at a concentration of 100 μg/mL of TEO. Morphological evaluation performed by both light microscopy and scanning electron microscopy showed that antifungal activity of TEO could be detected starting at a concentration of 50 μg/mL and the fungicide effect at a concentration of 250 μg/mL. TEO completely inhibited production of both B1 and B2 aflatoxins (AFB1 and AFB2) at a concentration of 150 μg/mL. This way, fungal biomass development and aflatoxin production were dependent on TEO concentration. Therefore, TEO was capable of controlling the growth of A. flavus and its production of aflatoxins. |
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Antifungal properties and inhibitory effects upon aflatoxin production of Thymus vulgaris L. by Aspergillus flavus Link |
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Yamamoto Ribeiro, Milene Mayumi Mossini, Simone Aparecida Galerani Bando, Erika Bomfim, Natália da Silva Nerilo, Samuel Botião Rocha, Gustavo Henrique Oliveira Grespan, Renata Mikcha, Jane Martha Graton Machinski, Jr, Miguel |
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Yamamoto Ribeiro, Milene Mayumi Mossini, Simone Aparecida Galerani Bando, Erika Bomfim, Natália da Silva Nerilo, Samuel Botião Rocha, Gustavo Henrique Oliveira Grespan, Renata Mikcha, Jane Martha Graton Machinski, Jr, Miguel |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a2200265 4500</leader><controlfield tag="001">OLC1965053394</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20220223002831.0</controlfield><controlfield tag="007">tu</controlfield><controlfield tag="008">160206s2015 xx ||||| 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1016/j.foodchem.2014.10.135</subfield><subfield code="2">doi</subfield></datafield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">PQ20160617</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)OLC1965053394</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)GBVOLC1965053394</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(PRQ)c1591-38d261a4b2e16c0f952d13d40c50e97e90b78b1307263b37f4b64a685191bd80</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(KEY)0039580320150000173000001006antifungalpropertiesandinhibitoryeffectsuponaflato</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">540</subfield><subfield code="a">660</subfield><subfield code="q">DNB</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.34</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.00</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Kohiyama, Cássia Yumie</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Antifungal properties and inhibitory effects upon aflatoxin production of Thymus vulgaris L. by Aspergillus flavus Link</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2015</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">ohne Hilfsmittel zu benutzen</subfield><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Band</subfield><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">The antifungal and antiaflatoxigenic properties of Thymus vulgaris essential oil (TEO) were evaluated upon Aspergillus flavus "in vitro". Suspension containing 10(6) of A. flavus were cultivated with TEO in concentrations ranging from 50 to 500 μg/mL. TEO reached minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) at 250 μg/mL. Inhibition of ergosterol biosynthesis was detected at a concentration of 100 μg/mL of TEO. Morphological evaluation performed by both light microscopy and scanning electron microscopy showed that antifungal activity of TEO could be detected starting at a concentration of 50 μg/mL and the fungicide effect at a concentration of 250 μg/mL. TEO completely inhibited production of both B1 and B2 aflatoxins (AFB1 and AFB2) at a concentration of 150 μg/mL. This way, fungal biomass development and aflatoxin production were dependent on TEO concentration. Therefore, TEO was capable of controlling the growth of A. flavus and its production of aflatoxins.</subfield></datafield><datafield tag="540" ind1=" " ind2=" "><subfield code="a">Nutzungsrecht: Copyright © 2014 Elsevier Ltd. 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