Asian Journal of Dairy and Food Research, volume 27 issue 2 (june 2008) : 106 - 113

ANTIMYCOTIC EFFECT OF SPICES AND THEIR MIXTURE IN REFERENCE TO CUMIN, GARLIC, GINGER, MUSTARD, RED CHILLI AND TURMERIC

Vrinda Sikri, J.S. Berwal

Affiliations

¹Dept. of Animal Products Technology, College of Animal Science, C.C.S. Haryana Agricultural University, Hisar - 125004, India

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Cite article:- Sikri Vrinda, Berwal J.S. (2024). ANTIMYCOTIC EFFECT OF SPICES AND THEIR MIXTURE IN REFERENCE TO CUMIN, GARLIC, GINGER, MUSTARD, RED CHILLI AND TURMERIC. Asian Journal of Dairy and Food Research. 27(2): 106 - 113. doi: .

ABSTRACT

The present study highlights the antimicrobial effects of Indian spices and their mixture in varied concentration. The effect of spice extracts on growth of test organisms Aspergillus flavus, Aspergillus parasiticus and Pencillium expansum were observed through Mycelial Mat Dry Weight Technique, Disc diffusion assay method (DAM) and Spice–agar plate method (SAM). The outcome of the study revealed garlic, a potent mold inhibitor, ginger as moderate, turmeric and cumin seeds as inter mediatory and mustard as least inhibitory against almost all the three test molds.

KEYWORDS

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Asian Journal of Dairy and Food Research

ANTIMYCOTIC EFFECT OF SPICES AND THEIR MIXTURE IN REFERENCE TO CUMIN, GARLIC, GINGER, MUSTARD, RED CHILLI AND TURMERIC

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