Effect of Oleo-Gum Resin of Ferula Assafoetida on Growth of Some Food and Crop Contaminating Microbes

Objective: The aim of this study was to determine the Minimum inhibitory concentration (MIC) and minimum fungicidal or bactericidal concentration (MFC, MBC) of oleo-gum resin of Ferula assafoetida on the growth of food spoilage microbes of bacteria, yeasts and fungal and investigation of the most sensitive of them to oleo-gum resin of these plant. Methods: In this study oleo-gum resin of F.assafoetida weredissolved in sterile distilled water and then its antimicrobial effects was studied on thegrowth of seven microbial species including Bacillus subtilis, Escherichia coli,Staphylococcus aureus, Saccharomyces cereviciae, Candida albicans, Aspergillus flavus and Aspergillus parasiticus using micro-dilution method. Results: Results of these research showed that MIC and MBC values of oleo-gum resin on B.subtilis and E.coli were1562.5 and >100000 µg/ml respectively, which were more than MIC and MBC values of S.aureus. Among tested yeasts, C.albicans showed more resistance than the S.cereviciae.Also MIC value of A.parasiticus (390.6 µg/ml) was less than A.flavus (781.3 µg/ml). Results of the present study indicates that oleo-gum resin of F.assafoetida has significant (P<0.05) antimicrobial activity, which strengthens its potential use as essentialantimicrobial source in the near future.

کلیدواژه ها:

Ferula assafoetida ، Food safety ، Antimicrobial ، Oleo gum resin