<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0185-3309</journal-id>
<journal-title><![CDATA[Revista mexicana de fitopatología]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. mex. fitopatol]]></abbrev-journal-title>
<issn>0185-3309</issn>
<publisher>
<publisher-name><![CDATA[Sociedad Mexicana de Fitopatología A.C.]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0185-33092025000100002</article-id>
<article-id pub-id-type="doi">10.18781/r.mex.fit.2404-4</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Efecto antifúngico del aceite esencial de clavo y sus componentes principales sobre hongos aislados de tortillas de maíz]]></article-title>
<article-title xml:lang="en"><![CDATA[Antifungal effect of clove essential oil and its main components on fungi isolated from corn tortillas]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ibarra-Valenzuela]]></surname>
<given-names><![CDATA[Ana Patricia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Troncoso-Rojas]]></surname>
<given-names><![CDATA[Rosalba]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Islas-Rubio]]></surname>
<given-names><![CDATA[Alma Rosa]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Peralta]]></surname>
<given-names><![CDATA[Elizabeth]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Soto-Valdez]]></surname>
<given-names><![CDATA[Herlinda]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Samsudin]]></surname>
<given-names><![CDATA[Hayati]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Centro de Investigación en Alimentación y Desarrollo, A.C  ]]></institution>
<addr-line><![CDATA[Hermosillo Sonora]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universiti Sains Malaysia  ]]></institution>
<addr-line><![CDATA[ Pulau Pinang]]></addr-line>
<country>Malaysia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2025</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2025</year>
</pub-date>
<volume>43</volume>
<numero>1</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S0185-33092025000100002&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S0185-33092025000100002&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S0185-33092025000100002&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN   Antecedentes/Objetivo. Las tortillas de maíz, alimento básico en México, presen- tan una vida útil de 1-2 días a 25 °C debido al crecimiento fúngico. Una alternativa para extender la vida de anaquel de las tortillas es adicionar aceite esencial de clavo (AEC), sus componentes mayoritarios: eugenol (E), isoeugenol (I) y acetato de eugenilo (AE). El objetivo fue evaluar el efecto antifúngico del AEC sobre hongos identificados en tortillas de maíz.   Materiales y Métodos. Se adquirieron muestras de un kg de tortillas de maíz de las capitales de cinco estados del país (Sonora, Nuevo León, Michoacán, Oaxaca y Yucatán). Los hongos se identificaron por su morfología y por biología molecular. Además, se les determinó la concentración mínima inhibitoria (CMI) frente a AEC. El efecto de E, I y AE sobre Aspergillus niger (previamente identificado) se evaluó con el modelo de Gompertz.   Resultados. Se obtuvieron dos aislados fúngicos de las tortillas de Nuevo León, Sonora, Yucatán y Michoacán y un aislado de Oaxaca, mismos que se identificaron por biología molecular: Aspergillus longivesica y Curvularia spicifera de Nuevo León; Aspergillus niger y Penicillium brevicompactum de Sonora; Aspergillus sp. de Oaxaca; Mucor sp. y Aspergillus flavus de Yucatán; Penicillium herquei, y Cur- vularia racemosus de Michoacán. Las CMIs fueron 200, 400, 800, 400, 800, 400, 800, 800 y 400 µg mL-1, respectivamente. AEC, E e I a 800 µg mL-1 retardaron la fase exponencial de crecimiento de Aspergillus niger, mientras que AE no mostró efecto.  Conclusión. El AEC podría ser una alternativa natural para prolongar la vida útil de tortillas de maíz.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT   Objective/Background . Corn tortillas are a staple food in México that have a shelf life of 1-2 days at 25 °C due to fungal growth. A natural alternative for controlling fungal growth is clove essential oil (AEC) and its major components: eugenol (E), isoeugenol (I), and eugenyl acetate (AE). Objective: to evaluate the antifungal effect of AEC on the identified fungi present in corn tortillas.   Materials and Methods . One kg samples of corn tortillas were obtained from the capitals of five states of Mexico (Sonora, Nuevo León, Michoacán, Oaxaca and Yucatán). Fungi were identified by their morphology and molecular biology. Moreover, the minimum inhibitory concentration (MIC) against AEC was determined. The effect of E, I, and AE on Aspergillus niger (previously identified) was evaluated with the Gompertz model.   Results. Two fungi were isolated from corn tortillas purchased in Nuevo León, Sonora, Yucatán, and Michoacán, and one fungus from those purchased in Oaxaca. The following fungi were identified by molecular biology in corn tortillas: Aspergillus longivesica and Curvularia spicifera from Nuevo León; Aspergillus niger and Penicillium brevicompactum from Sonora; Aspergillus sp. from Oaxaca; Mucor sp. and Aspergillus flavus from Yucatán; Penicillium herquei and Curvularia racemosus from Michoacán. The MICs were 200, 400, 800, 400, 800, 400, 800, 800, and 400 µg mL-1, respectively. AEC, E, and I at a concentration of 800 µg mL-1 delayed the growth exponential phase of Aspergillus niger, while AE did not show any effect.  Conclusion. AEC could be a natural alternative for prolonging the corn tortillas&#8242;shelf life.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Eugenol]]></kwd>
<kwd lng="es"><![CDATA[isoeugenol]]></kwd>
<kwd lng="es"><![CDATA[acetato de eugenilo]]></kwd>
<kwd lng="es"><![CDATA[Aspergillus niger]]></kwd>
<kwd lng="en"><![CDATA[Eugenol]]></kwd>
<kwd lng="en"><![CDATA[isoeugenol]]></kwd>
<kwd lng="en"><![CDATA[eugenyl acetate]]></kwd>
<kwd lng="en"><![CDATA[Aspergillus niger]]></kwd>
</kwd-group>
</article-meta>
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