Article Id:JPRS-MB-0000707 Title:Antifungal activity of twenty two ethanolic plant extracts against food-associated fungi Category:Microbiology Section:Research Article
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In the present study, a total of 22 plant extracts were evaluated for antifungal activity against ten food-associated fungal isolates by poisoned food technique. Of the 22 plant extracts, clove and ginger ethanolic extracts showed inhibitory activity against all the test fungal isolates while garlic ethanolic extract also showed inhibitory activity against all the tested fungi except Penicillium oxalicum. Three extracts namely cumin, turmeric and cinnamon showed inhibitory activity against few of the tested fungi. Sixteen ethanolic extracts did not show any activity against any of the tested fungal isolates. The highest activity was observed in clove ethanolic extract with percent mycelial growth inhibition ranging from 70 to 100% followed by ginger extract (30 to 100%). On the basis of this finding, it may be suggested that these extracts may be used as natural antimicrobial additives to increase the shelf-life of foods.
*1LDepartment of Biotechnology, Kurukshetra Institute of Technology and Management, Bhor Saidan, Kurukshetra-136119 2Department of Biotechnology, Kurukshetra Institute of Technology and Management, Bhor Saidan, Kurukshetra, Haryana
*Corresponding author. R. K. Pundir Lecturer in Biotechnology, Kurukshetra Institute of Technology & Management,Bhor Saidan, Kurukshetra-136119, India Received on: 15-11-2009; Revised on: 19-12-2009; Accepted on:09-02-2010