Antimicrobial activity of caraway, garlic and oregano extracts against filamentous moulds

Abstract

Inhibitory effect of caraway, garlic and oregano extracts (0.07, 0.1, 0.5, 1 and 2%), against four moulds species was investigated. The caraway extract had the strongest inhibitory effect by inhibiting the germination of Emericella nidulans, Penicillium commune and P. implicatum at the concentration of 0.1% and Aspergillus tamarii at the concentration of 0.5% during 7 days of incubation at 25ºC. The extract of garlic only partially inhibited the growth of A. tamarii and P. commune. However, it inhibited completely the growth of P. implicatum and E. nidulans at the doses of 0.5 and 1%. Oregano partially inhibited all mould species, significantly reducing the growth of colonies, especially of E. nidulans (93.3%).

Keywords

• spice extracts
• antifungal activity