African Journal of Biotechnology Vol. 6 (4), pp. 384-387, 19 February 2007   

ISSN 1684–5315 © 2007 Academic Journals        

Full Length Research Paper

Control of Aspergillus niger  with garlic, onion and leek  extracts

Reyhan Irkin¹ and Mihriban Korukluoglu²

¹Balıkesir University,Susurluk Vocational School, Susurluk, Balikesir, Turkey.

²Uludag University, Agricultural Faculty, Food Engineering Department, Görükle, Bursa, Turkey.

*Corresponding author. E-mail: mihriban@uludag.edu.tr,  Tel: +90 2244428970  Fax:+902244428077.

(*This study is part of R.Irkin’s PhD.thesis results)

Accepted 7 February, 2007

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.

Key words: Aspergillus niger, garlic, onion, leek, antifungal activity.