Inhibition activity of Zingiber offcinale. and Cinnamomum zeylanicum extract against Aspergillus niger and Penicillium notatum

الملخص EN

Aqueous and ethanolic extracts of ginger )Zingier officinale) and (Cinnamomum zeylanicum) were used to investigate an antifungal activity against food spoilage fungal pathogens.

Study of the inhibitory effect of these extract was done separately against Aspergillus niger and Penicillium notatum isolated from (tomato pasts, cheese) the samples were cultured on Sabouraud's dextrose agar (SDA) at pH 5.6 and 28°C.

In this study, results had shown that the extracts of Both plant demonstrated antifungal activity.

When compare extracts of the two plants, C.

zeylanicum extracts showed higher inhibition activity than (Zingiber officinale) extracts significantly.

Ethanolic extracts of these tow plants gives significantly inhabitation in the mycelia growth of fungi more than their aqueous extracts (16-22), (19-25)mm, P.

noitatum and A.

niger respectively while the inhibitory observed by the aqueous extract (5-6) mm against A.

niger for (6-8) mm.

Against P.

notatum was the most affected by all extracts while A.

niger was the least susceptible.

There was a significant difference (P=0.05) between groups in the antifungal activities of tested fungi, and the effectiveness of ethanolic extracts was increased with increase in their concentrations.

The ability of these extracts to inhibit the growth of the two fungi must take into consideration an indication of the antifungal potency of cinnamon and Zingiber officinale, that makes them the candidate for the production of antifungal agents