Publication:
Control of Aspergillus niger with garlic, onion and leek extracts

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dc.contributor.authorİrkin, Reyhan
dc.contributor.buuauthorKörüklüoğlu, Mihriban
dc.contributor.departmentZiraat Fakültesi
dc.contributor.departmentGıda Mühendisliği Bölümü
dc.contributor.scopusid8213196200
dc.date.accessioned2022-08-18T11:33:35Z
dc.date.available2022-08-18T11:33:35Z
dc.date.issued2007-02-19
dc.description.abstractAntifungal 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.
dc.identifier.citationIrkin, R. ve Körüklüoğlu, M. (2002). "Control of Aspergillus niger with garlic, onion and leek extracts". African Journal of Biotechnology, 26(3), 679-687.
dc.identifier.endpage387
dc.identifier.issn1684-5315
dc.identifier.issue4
dc.identifier.scopus2-s2.0-33847373435
dc.identifier.startpage384
dc.identifier.urihttps://academicjournals.org/journal/AJB/article-abstract/D4B50CD7757
dc.identifier.urihttp://hdl.handle.net/11452/28251
dc.identifier.volume6
dc.identifier.wos000248673700012
dc.indexed.wosSCIE
dc.language.isoen
dc.publisherAcademic Journals
dc.relation.collaborationYurt içi
dc.relation.journalAfrican Journal of Biotechnology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectAllium
dc.subjectBiotechnology & applied microbiology
dc.subjectAllium cepa
dc.subjectAllium porrum
dc.subjectAllium sativum
dc.subjectAspergillus niger
dc.subjectAntifungal activity
dc.subjectGarlic
dc.subjectLeek
dc.subjectOnion
dc.subjectAntimicrobial activity
dc.subjectChinese chive
dc.subjectAllium
dc.subjectInhibition
dc.subjectGrowth
dc.subjectOils
dc.subjectCompound
dc.subjectPlants
dc.subjectAjoene
dc.subject.emtreeFungicidal activity
dc.subject.emtreeAntifungal activity
dc.subject.emtreeArticle
dc.subject.emtreeAspergillus niger
dc.subject.emtreeControlled study
dc.subject.emtreeAllium porrum extract
dc.subject.emtreeAlcohol
dc.subject.emtreeMinimum inhibitory concentration
dc.subject.emtreeNonhuman acetone
dc.subject.emtreeGarlic extract
dc.subject.emtreeOnion extract
dc.subject.emtreePlant extract
dc.subject.emtreeUnclassified drug
dc.subject.scopusUmbels; Daucus Carota; Vernalization
dc.subject.wosBiotechnology & applied microbiology
dc.titleControl of Aspergillus niger with garlic, onion and leek extracts
dc.typeArticle
dc.wos.quartileQ4
dspace.entity.typePublication
local.contributor.departmentZiraat Fakültesi/Gıda Mühendisliği Bölümü
local.indexed.atScopus
local.indexed.atWOS

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