Document Type : Original Article
Authors
1
Botany & Microbiology Dep., Faculty of Science, Damietta University, New Damietta, 34517, Egypt.
2
Botany & Microbiology Dep., Faculty of Science, Damietta University, New Damietta, 34517, Egypt
3
Botany and Microbiology Dep., Faculty of Science, Damietta University, New Damietta, 34517, Egypt.
Abstract
Disease outbreak due to the consumption of mycotoxin-contaminated food and feedstuff is a Mycotoxin-contamination for food and feedstuff is a worldwide problem with serious health hazards to animals and humans. This study was designed to study the antifungal effect of spices as food preservatives and Ganoderma mushroom against seven toxigenic fungi isolated from Egyptian feedstuff of rabbit, poultry, and cattle. The growth diameter of fungal colonies was measured separately on plates of Potato dextrose agar media with different spices at a concentration of 60 g/L. Clove, cinnamon, and turmeric exhibited a complete inhibition for all tested fungi, a moderate variable inhibitory effect was observed by the rest of the spices, while some spices (coriander, fennel, anise, and caraway) promoted the growth of tested fungi. The five best effective spices with 16 concentrations (0.05 to 100 g/L) were used to find minimum inhibition concentration (MIC) and minimum fungicidal concentration (MFC) for each fungal isolate separately. Clove and cinnamon were the most effective spices against all tested fungal isolates, with MIC of 0.05-1 g/L and MFC of 3-10 g/L. Hence, clove and cinnamon are recommended, as the best anti-fungal spices that can easily inhibit fungal growth at a minimal concentration. Mycelial plugs of Ganoderma mbrekobenum exhibited high inhibition activity against the growth of Monascus ruber, Aspergillus ochraceus and Penicillium sp. Antifungal activities of the aqueous and organic extracts of Ganoderma mushroom were tested and the methanol chloroform extract showed the highest activity, so it is recommended as antifungal agent.
Keywords
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