Investigating the effect of antifungal properties of Kakoti and Cumin extracts on Aspergillus niger and Rhodotorula rubra

Background and Aim : In recent years, the use of essential oils and extracts of medicinal plants for their broad-spectrum antimicrobial properties and value compared to chemical preservatives has been considered.Methods : In this study, the antifungal properties of Kakoti and cumin methanolic extracts compared to two common fungi of food products including Aspergillus niger (PTCC۵۱۵۴) and Rhodotorula rubra (PTCC۵۰۷۶) have been investigated. The effect of antifungal properties of these extracts was investigated using agar diffusion methods to determine the inhibition zone diameter of the extract and dilution to determine the MIC and MFC of the extracts.Results : The results of the extract tests showed that the disks containing of each extract of Kakoti and cumin in a concentration concentration of ۱۰ (mg/ml) had the highest inhibitory zone with diameter ۱۲ and ۱۰ (mm) respectively against Aspergillus niger and, ۸ and ۱۴ (mm) against Rhodotorula rubra yeast. MIC of Kakoti and cumin extracts were ۳.۶۶ and ۳.۰۵ (mg/ml) against mold and ۱.۱۴ and ۹.۷۶ (mg/ml) against yeast respectively. Also their MFC was equal to ۱۱.۷۱ and ۹.۷۶ (mg /ml) and ۳.۶۶ and ۳۱.۲۵ (mg /ml) respectively.Conclusion : Both Kakoti and Cumin extracts have effective antifungal result on Aspergillus niger and Rhodotorula rubra

کلیدواژه ها:

Sauerkraut ، cumin ، Kakoti ، anti-fungal