Evaluation of Satureja rechingeri Essential Oil on Growth Manufacture by Two Fungi Aspergillus parasiticus and Aspergillus flavus

Abstract

Background: Reduction in the quality and quantity of food can be due to the presence and growth of fungi in food. Responsible for contamination of feed and food, are some species of Aspergillus. Objectives: Objectives of this study were to investigate the essential oil of Satureja rechingeri as antifungal agent against strains of Aspergillus parasiticus NRRL2999 and Aspergillus flavus PICC-AF39 (productive aflatoxin B1). Methods: Antifungal activities of the oil to inhibit growth of aflatoxins of Aspergillus parasiticus NRRL2999 and Aspergillus flavus PICC-AF39 were studied. Antifungal properties of essential oil of S. rechingeri at a concentration of 10 7 and 10 5 spores/mL on aflatoxin fungus Aspergillus parasiticus NRRL2999 and Aspergillus flavus PICC-AF39 were studied. Antifungal assessment activity was performed using disk diffusion method. The minimal inhibitory concentration (MIC) and minimal fungicidal concentration (MFC) were determined. Results: Inhibition zone diameter for 20 µL oil 10 7 spores/mL of Aspergillus parasiticus NRRL2999 and Aspergillus flavus PICC-AF39, was reported 55, 70 mm as respectively and MIC and MFC, for the oil was respectively 150, 450 and 150, 300 ppm. Inhibition zone diameter for 20 µL oil 10 5 spores of Aspergillus parasiticus NRRL2999 and Aspergillus flavus PICC-AF39, respectively 65, 78 mm was reported and MIC and MFC, for the oil were 50, 200 and 50, 100 ppm respectively. Conclusions: Natural compounds such S. rechingeri for prevention of aflatoxinogen fungal growth are recommended because of strong antifungal activities.