Control of Aspergillus niger with garlic, onion and leek extracts
Date
2007-02-19
Authors
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Publisher
Academic Journals
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.
Description
Keywords
Allium, Biotechnology & applied microbiology, Allium cepa, Allium porrum, Allium sativum, Aspergillus niger, Antifungal activity, Garlic, Leek, Onion, Antimicrobial activity, Chinese chive, Allium, Inhibition, Growth, Oils, Compound, Plants, Ajoene
Citation
Irkin, R. ve Körüklüoğlu, M. (2002). "Control of Aspergillus niger with garlic, onion and leek extracts". African Journal of Biotechnology, 26(3), 679-687.