Grasas y Aceites, Vol 50, No 5 (1999)

Antifungal properties of propolis


https://doi.org/10.3989/gya.1999.v50.i5.685

Musa Özcan
Department of Food Engineering, Faculty of Agriculture, Selcuk University, Turkey

Abstract


Water extracts at the concentration of 0.5, 1, 2, 3 and 4%, of propolis were prepared and investigated for inhibition of Alternaria alternata, Aspergillus niger, Aspergillus parasiticus, Botrytis cinerea, Fusarium oxysporum i.sp. melonis and Penicillium digitatum in culture media. The concentration of 4% was the most inhibitory of 5 concentrations studied. Microorganisms the most effected from all the concentrations among tested fungi were Alternaria alternata and Penicillium digitatum. The concentration of 4% of propolis extract showed more than 50% inhibition against all tested microorganisms.

Keywords


Fungi; Inhibition; Propolis.

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