Cinnamaldehyde, a Promising Natural Preservative Against Aspergillus flavus
The problem of food spoilage due to Aspergillus flavus (A. flavus) needs to be resolved. In this study, we found that the minimum inhibitory concentration of cinnamaldehyde (CA) that inhibited A. flavus was 0.065 mg/ml and that corn can be prevented from spoiling at a concentration of 0.13 mg/cm3. I...
Main Authors: | Su Qu, Kunlong Yang, Lei Chen, Man Liu, Qingru Geng, Xiaona He, Yongxin Li, Yongguo Liu, Jun Tian |
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Format: | Article |
Language: | English |
Published: |
Frontiers Media S.A.
2019-12-01
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Series: | Frontiers in Microbiology |
Subjects: | |
Online Access: | https://www.frontiersin.org/article/10.3389/fmicb.2019.02895/full |
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