TABLE 4.

Inhibitory spectra of water/salt-soluble extracts from lentil, pea, and faba bean flour hydrolysates^a after 6 h of incubation at 30°C

Fungus	Source	Inhibitory activity of legume flour hydrolysate (%)b
		Lentil	Pea	Faba bean
Penicillium roqueforti DPPMAF1	Bread, Italy	22	59	73
Penicillium aethiopicum DPPMAF2	Bakery, Belgium		5
Aspergillus niger DPPMAF3	Bakery, Belgium		11
Penicillium polonicum CBS 112490	Bread, Italy	23	76	73
Penicillium chrysogenum CBS 111214	Bread, England		15
Penicillium paneum CBS 101032	Rye bread, Denmark	60	95	67
Penicillium bialowiezense CBS 110102	Bread, Italy		15
Penicillium brevicompactum CBS 28997	Cake, Denmark		23
Penicillium albocoremium CBS 109582	Cake factory, Denmark		18
Penicillium chermesinum CBS 117279	Bakery plant, Netherlands	50	95	62
Penicillium carneum CBS 112297	Rye bread, Denmark		5
Eurotium herbariorum CBS 117336	Chocolate cake, Netherlands		21
Eurotium rubrum CBS 150.92	Cake	–	53
Aspergillus parasiticus CBS 971.97	Indian sweets, India		11
Aspergillus versicolor CBS 117286	Wall in bakery, Netherlands		12

^aObtained with a neutral protease from Aspergillus oryzae (Veron PS; dosage, 25 g/100 kg of protein).

^bDetermined by a hyphal radial growth rate assay. The radial growth of mycelia (expressed as the colony diameter, in millimeters) was measured 8 days after inoculation. The percentage of growth inhibition was calculated from mean radial growth values as [(mycelial growth under control conditions − mycelial growth in the presence of the water/salt soluble extract)/(mycelial growth under control conditions)] × 100. Each datum point is the mean from at least four measurements of a growing colony.