Investigating the antifungal effect of Iranian chestnut flour on Penicillium expansum and Aspergillus nige
Journal Title: Journal of Research in Ecology - Year 2017, Vol 5, Issue 1
Abstract
Numerous studies have demonstrated the antimicrobial properties of the Iranian chestnut. This fruit can be used as a natural preservative to increase the shelf life of food. Penicillium expansum and Aspergillus niger are considered as important molds in food spoilage, including bread, fruit and vegetables. The purpose of this study is to evaluate the anti-fungal effects of Iranian chestnut flour on Penicillium expansum and Aspergillus niger. For this purpose, Sabouraud dextrose agar was used by adding 0.5 and 1 % of the chestnut flour and wheat flour along with a control (without flour). Then, the fungal suspension containing the spores of P. expansum and A. niger was cultured and the results were recorded. The results showed that A. niger was extremely sensitive to the chestnut flour as there was no evidence of growth in the presence of 0.5% chestnut flour. However, the growth of P. expansum was well in 0.5% chestnut flour, but its growth was greatly reduced by increasing the chestnut flour in the medium to 1%. The results show that Iranian chestnut flour contains strong amounts of anti-fungal compounds and so it was able to control the growth of P. expansum and A. niger. Thus, it could be suggested as a natural preservative to control food spoilage and bakery products
Authors and Affiliations
Fatemeh Dadmarzi, Forod Khaledi
Keywords
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