Inhibitory Effect of Clove (Syzygium aromaticum) on the Growth of Penicillium citrinum and Citrinin Production. Issue 4 (22nd September 2013)

• Record Type: Journal Article
• Authors: Aiko, Visenuo; Mehta, Alka
• Is Part Of: Journal of food safety. Volume 33:Issue 4(2013:Oct.)
• Page Start: 440
• Page End: 444
• Publication Date: 2013-09-22
• Subjects: Food adulteration and inspection -- Periodicals; Food contamination -- Periodicals; Food -- Analysis -- Periodicals; Food -- Microbiology -- Periodicals; Pathogenic bacteria -- Periodicals; Food handling -- Periodicals; Food preservatives -- Periodicals; 664
• DOI: 10.1111/jfs.12074
• Languages: English
• ISSNs: 0149-6085

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <sec id="jfs12074-sec-1001" sec-type="section"> <p>Clove was studied for its effect on the growth of <italic>P</italic><italic>enicillium citrinum</italic> and citrinin production in culture medium and rice. The minimum concentration at which clove inhibited fungal growth and citrinin production was determined and recorded as 1.8 mg/mL in yeast extract sucrose broth. All concentrations of clove inhibited the fungal growth; however, citrinin production was inhibited significantly only at higher concentration. At 1.6 mg/mL, clove inhibited fungal growth and citrinin production by 80 and 58%, respectively; hence, this concentration was used to study the relationship between <italic>P</italic><italic>. citrinum</italic> and citrinin production. Clove inhibited the growth of <italic>P</italic><italic>. citrinum</italic> in culture media by 60–70%, throughout the observation period of 14 days. Along with the fungal growth inhibition, citrinin production was inhibited significantly. In rice, clove delayed the growth of <italic>Penicillium</italic> by 3 days; however, after 5 days of incubation, fungal growth and citrinin production were equivalent to the control.</p> </sec> <sec id="jfs12074-sec-0001" sec-type="section"> <title>Practical Applications</title> <p>Citrinin is a nephrotoxin and found as a common contaminant in rice, wheat and red yeast rice. This study showed the potential of clove in controlling <italic>P</italic><italic>. citrinum</italic> and citrinin in culture media and rice. As spices are commonly used in many food ingredients, clove may be recommended for use in processed and ready‐to‐eat foods as a preservative. The use of whole clove eliminates the need for extracting essential oils and is more economical.</p> </sec> </abstract>