Mycelial growth and toxin production by Asperigillus parasiticus were inhibited by garlic concentrations of 0.3-0.4%. When the Jicngus was grown in broth, ajlatoxin B1 production was inhibited at a garlic concentration of 0.3% while ajlatoxin GI production was inhibited by 0.25% garlic. When growth on rice, aflatoxin B, was detected at garlic concentrations of up to 2.5%. Ajlatoxin GI was detected at 1.25% garlic concentration but not above this level.
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