Control of Aspergillus niger with garlic, onion and leek extracts

Irkin R., Korukluoglu M.

AFRICAN JOURNAL OF BIOTECHNOLOGY, vol.6, no.4, pp.384-387, 2007 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 6 Issue: 4
  • Publication Date: 2007
  • Journal Name: AFRICAN JOURNAL OF BIOTECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.384-387
  • Bursa Uludag University Affiliated: No

Abstract

Antifungal activity of "Allium" vegetables that is garlic (Allium sativum L.), onion (Allium cepa L.) and leek (Allium porrum L.) were investigated against Aspergillus niger. Minimal inhibitory concentrations (MIC) and minimal fungicidal concentrations (MFC) of aqueous, ethyl alcohol and acetone extracts were determined by disc diffusion and broth dilution methods in the test tubes. Onion extract with ethyl alcohol (275 mg/mL MFC), aqueous garlic extract (325 mg/mL MFC) and aqueous leek extract (900 mg/mL MFC) found the most inhibitory against A. niger.