Background: One of the main sources of contaminated dairy products is moldy fungi, specifically species of Aspergillus and Penicillium. This study aimed to evaluate the effect of the alcoholic extract of Allium jesdianum plant on the growth of molds contaminating dairy products in Isfahan.
Materials And Methods: In this research, 200 samples of dairy products were gathered from different areas of Isfahan city, including 70 samples of cheese, 60 samples of buttermilk, 40 samples of yogurt, 20 samples of curd, and 10 samples of cream. The antifungal activity of Allium jesdianum plant was investigated by the diffusion method in disc, well, and agar dilution in various concentrations. Minimum inhibitory concentration (MIC) and minimum fatal concentration (MFC) were also determined. Aspergillus, Penicillium, Cladosporium, and Acremonium fungi were the most commonly found fungal contaminants of this investigation. Antifungal activity was not observed by disc diffusion and well diffusion methods.
Results: In the agar dilution method, ethanolic and methanolic extracts of stem and leaves in concentrations of 80, 60, 40, and 30 mg/ml, and ethanolic and methanolic extracts of plant bulbs in concentrations of 60 and 30 mg/ml revealed antifungal activity against Aspergillus niger, Penicillium notatum, and Penicillium chrysogenum. The MIC of stem and leaf ethanol extracts and onion ethanol for Aspergillus niger was 18.7, and for Penicillium notatum and Penicillium chrysogenum, it was 37.5, 37.5, 37.5, and 37.5 mg/ml. Fungal contamination of dairy products is a serious threat to the public health of society. Therefore, identifying medicinal plants with antifungal activity can be an effective step in preventing fungal contamination and increasing the shelf life of these products.
Conclusion: The results of this research have shown that the Allium jesdianum plant can inhibit the growth of Aspergillus niger, Penicillium notatum, and Penicillium chrysogenum.
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