Inhibitory Effect of Clove (Syzygium aromaticum) on the Growth of Penicillium citrinum and Citrinin Production

Abstract

Clove was studied for its effect on the growth of Penicillium citrinum 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 P. citrinum and citrinin production. Clove inhibited the growth of P. citrinum 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 Penicillium by 3 days; however, after 5 days of incubation, fungal growth and citrinin production were equivalent to the control. PRACTICAL APPLICATIONSCitrinin 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 P. citrinum 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.

Prevalence of toxigenic fungi in common medicinal herbs and spices in India

“…The essential oils of Cinnamomum jensenianum (Tian et al 2011 ), Ocimum sanctum (Kumar et al 2010 ), and Zataria multiflora (Gandomi et al 2009 ) were efficiently used against toxigenic fungi and aflatoxin B 1 , and their safe use as natural preservative of food has been implicated. The use of whole spices, such as Syzygium aromaticum and Cinnamomum verum , has been shown to inhibit the growth of A. flavus and P. citrinum and their toxins in culture media and rice grains (Aiko and Mehta 2013a , b ). These reports corroborated with the observations of the present study in which the absence of mycotoxin could be attributed to the inhibitory property of the herbs and spices.…”

Occurrence, Risk Implications, Prevention and Control of CIT in Monascus Cheese: A Review

“…In particular, the use of plant essential oils limits or prevents the development of antibiotic-resistant microorganisms, , and synergistic interactions in essential oils can lower the quantity and cost of addition, while maintaining antibacterial benefits. − Similar to essential oils, various plant extracts have demonstrated excellent antibacterial and CIT-inhibiting properties. − However, given that the strong aroma of the essential oil itself can affect the flavor of the cheese, it is often used on food surfaces or added to packaging materials, such as films and coatings, to perform its function. , With the development and progress of advanced technology, nanomicroencapsulation technology has become increasingly popular in the field of plant essential oils . Suitable polymer-coated wall materials reduce the degradation of the active ingredients of the plant by providing physical protection, improving the stability and antimicrobial activity of the essential oil. − Furthermore, this technology can effectively control the release of target essential oils, extend the action time, promoting essential oil efficacy maximization in both directions, and provide strong technical support for the deeper development and utilization of plant essential oils in the cheese production …”

Comparative Transcriptome Analysis of Penicillium citrinum Cultured with Different Carbon Sources Identifies Genes Involved in Citrinin Biosynthesis

“…Additionally, citrinin was also found in many fruits [ 7 , 8 ]. Toxicologically, citrinin is hepatotoxic and nephrotoxic to a number of animal species and has been implicated in endemic animal and human nephropathy [ 9 , 10 ].…”