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EFFECT OF DYES ON THE GROWTH OF FOOD MOLDS (1995)

THAKUR, R.A. HART ; FUNG, D.Y.C.

Oxford, UK : Blackwell Publishing Ltd

Journal of rapid methods and automation in microbiology 4 (1995), S. 0

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ISSN: 1745-4581

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Biology

Notes: Organic dyes were incorporated in potato dextrose agar individually at various concentrations (1:1000, 1:1,000, and 1:10,000) to test their effects on growth of 43 food-related molds (e.g., Aspergillus spp. Botrytis spp., Fusarium spp., Penicillium spp., and Rhizopus spp.). Of 43 dyes tested, basic dyes were more inhibitory than acid or nonionic dyes at a given concentration. Basic violet 3 and Basic violet 4 showed potential application for selective isolation of specific food-mold genera (Aspergillus spp. and/or Penicillium spp). Some dyes (e.g., Acid red 266 and Basic violet 14) contributed their characteristic color to nonpigmented colonies, which helps colony counting.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1745-4581.1995.tb00102.x

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