Evaluation of anti-fungal effects of Iranian Oak Fruit Flour against Penicillium expansum and Aspergillus niger molds
Subject Areas : Food Microbial Contamination
Foroud Khaledi
1
(
Graduated of Food Science and Technology, College of Agricultural, Varamin Branch,
Islamic Azad University, Varamin, Iran.
)
Mehdi Hassanzadeh
2
(
Department of Biotechnology, Pasteur Institute of Tehran, Tehran, Iran
)
Roghayeh Sokoutifar
3
(
Department of Food Science and Technology, College of Agricultural, Varamin Branch,
Islamic Azad University, Varamin, Iran.
)
Keywords: Aspergillus niger, oak, Penicillium expansum, anti-fungal compounds,
Abstract :
Numerous studies have demonstrated antimicrobial properties Iranian acorn. The fruit can be used as a natural preservative to increase shelf life of food. Penicillium expansum and Aspergillus niger are mold important food spoilage, including bread, fruit and vegetables. The aim of this study was to evaluate the effect of anti-fungal activity of Iranian acorn flour on mold Penicillium expansum and Aspergillus niger. For this purpose, sabouraud dextrose agar medium (SDA) by adding the value of 0.5 and 1 percent of flour (flour oak and wheat flour) and no flour is individually prepared. The fungal suspension containing Penicillium expansum and Aspergillus nigermolds growing on it and the results were recorded. This study showed that Aspergillus nigeris highly sensitive to the flour oak and even in the presence of 0.5 percent of it, was not able to grow and activities. But Penicillium expansum mold could well on medium containing 0.5 percent of oak flour, its growth, but with the amount of flour in medium to 1%, its growth was strongly influenced and its activity is greatly reduced in comparison with control. The results of this study indicate that Iranian oak fruit is strong anti-fungal compounds. Therefore, it can control the growth of Penicillium expansum and Aspergillus niger very well and it can be used to control food spoilage, including bakery products offered.
