ISSN 2375-1134
African Journal of Agriculture Vol. 1 (4), pp. 057-059, October, 2013. © International Scholars Journals
Full Length Research Paper
Control of Aspergillus niger with garlic, onion and leek extracts
Reyhan Irkin1 and Mihriban Korukluoglu2
1Balıkesir University,Susurluk Vocational School, Susurluk, Balikesir, Turkey.
2Uludag University, Agricultural Faculty, Food Engineering Department, Görükle, Bursa, Turkey.
*Corresponding author. E-mail: [email protected]r. Tel: +90 2244428970 Fax:+902244428077
Accepted 7 August, 2013
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.
Key words: Aspergillus niger, garlic, onion, leek, antifungal activity.