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Please use this identifier to cite or link to this item: http://hdl.handle.net/11452/28251
Title: Control of Aspergillus niger with garlic, onion and leek extracts
Authors: İrkin, Reyhan
Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.
Körüklüoğlu, Mihriban
8213196200
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
Issue Date: 19-Feb-2007
Publisher: Academic Journals
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.
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.
URI: https://academicjournals.org/journal/AJB/article-abstract/D4B50CD7757
http://hdl.handle.net/11452/28251
ISSN: 1684-5315
Appears in Collections:Scopus
Web of Science

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