Inhibitory effect of natural ingredients such as essential oils and plant extracts against fungal activity was evaluated on several researches. Aloe vera gel contains a blend of carbohydrates (polysaccharides), glycoprotein (enzymes) as well as a variety of nutrients, vitamins and minerals and has antimicrobial, anti-fungal and antioxidant properties. In this study, the effect of Aloe vera gel at concentrations of 0.5%, 1%, 2%, 5%, 10% and 15% on inhibition of Penicillium citrinum (PTCC 5304) growth in culture media and UF cheese was investigated. The maximum percentage of mold growth inhibition on UF cheese at 15% concentration was 37.3%.
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