EFFECT OF TEMPERATURE, WATER ACTIVITY AND CINNAMON ESSENTIAL OIL ON THE GROWTH OF ASPERGILLUS FLAVUS LA01 AND ASPERGILLUS NIGER LA04

Authors

  • Phan Thi Kim Lien Faculty of Food Technology, Ho Chi Minh city University of Food Industry, 140 Le Trong Tan, Tay Thanh Ward, Tan Phu District, Ho Chi Minh City, Viet Nam

DOI:

https://doi.org/10.15625/2525-2518/55/5A/12177

Keywords:

Aspergillus flavus LA01, Aspergillus niger LA04, temperature, water activity, cinnamon essential oils (EOs).

Abstract

The aim of the study was to evaluate the influence of temperature, water activity and cinnamon essential oil on the growth of Aspergillus flavus LA01 and Aspergillus niger LA04 and these factors were further optimized to inhibit their growth. Both strains were isolated by Potato Dextrose Agar medium (PDA) and identified by sequencing method from rice collected in Long An province. Evaluating these factors’ inhibition on the fungi growth was based on growth rate at the various points of water activity (aw) (v/v) such as 0.85, 0.90, 0.95, 0.99 and at 25 oC, 30 oC, 37 oC, 42 oC; at various concentrations of the oils 0 %, 1 %, 3 %, 5 %, 7.5 %, 10 % and 15 % at  30 oC incubated for 5 days - the disc diffusion method. The results showed that             30 oC and aw = 0.95 - 0.99 were optimum conditions for Aspergillus flavus LA01 and Aspergillus niger LA04 growth. However, at 42 oC, 37 oC and aw = 0.85 - 0.9 could control Aspergillus flavus LA01 and Aspergillus niger LA04 growth. At concentration of 10 - 15% cinnamon essential oils (EOs), 30 oC and aw = 0.9 - 0.95 could also inhibit them.

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Published

2018-03-24

How to Cite

Kim Lien, P. T. (2018). EFFECT OF TEMPERATURE, WATER ACTIVITY AND CINNAMON ESSENTIAL OIL ON THE GROWTH OF ASPERGILLUS FLAVUS LA01 AND ASPERGILLUS NIGER LA04. Vietnam Journal of Science and Technology, 55(5A), 42. https://doi.org/10.15625/2525-2518/55/5A/12177

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Articles