ANTIFUNGAL ACTIVITY OF CHITOSAN AGAINST Rhizopus stolonifer

Abstract

These days instead of chemical pesticides, various natural alternatives have been used for the management of post-harvest diseases. This research was carried out to evaluate the antifungal potential of different chitosan concentrations viz., 5, 10, and 15 mg/µl against Rhizopus stolonifer by the agar dilution and well diffusion methods. The evaluation was carried out after seven days of incubation by measuring the inhibition of R. stolonifer mycelial growth. Results of the study revealed that the chitosan had a significant inhibitory effect on mycelial growth and maximum mycelial growth inhibition was reported at the 10 and 15 mg/µl concentrations and these two treatments are not significantly different. Based on these results, the best concentration (15 mg/µl) was further evaluated by the well diffusion technique. The average inhibition zones formed by the higher concentration was 25mm. Results of the study suggested that chitosan can be used for the management of post-harvesting diseases of tomatoes.

Effect of Thyme aqueous and alcoholic extract on the Beef Mincemeat shelf life extension

“…These natural food preservatives that have been traditionally applied for preservative purposes are safe, cost-effective, and also appetite boosters (Ali et al 2018). The antimicrobial activity of various plant extracts against foodborne pathogens has been well explored (Garca-Dez et al 2017;Ali et al 2018;Agrimonti et al 2019;Salman et al 2021b).…”

“…Various researches establish that natural preservatives can be used as an alternative to enhance food quality without altering food taste (Ukrainets 2016). Antimicrobial and antioxidant activities of natural derivatives against food spoiling microbes have been reported by various researchers (Ukrainets 2016;Emeka and Chiamaka 2020;Efenberger-Szmechtyk et al 2020;Pateiro et al 2021;Salman et al 2021a), these antimicrobial and antioxidant activities are associated with the content of bioactive natural compounds that are present in these plants (Salman et al 2021b). Further, these natural additives have proven their ability and effectiveness to reduce the effects of oxidative damage, delay in the emergence of objectionable flavors, and improve the food status (color of meat dyes) (Efenberger-Szmechtyk et al 2020).…”

Analisis Antibakteri Perusak Makanan Kitosan Kombinasi Gambir Dan Glukosa Sebagai Pengawet Alami Fungsional Untuk Makanan

“…Penelitian kitosan adalah dengan mengolah cangkang menjadi kitin dan kitosan (Tan et al, 2020) Kitosan memiliki sifat sebagai antibakteri dan antijamur (Arbi et al, 2022). Beberapa penelitian juga telah membuktikan kitosan dapat menghambat bakteri Pseudomonas aeruginosa mencapai DDH 11,5 m , jamur Rhizopus stolonifera (Salman et al, 2021). Kitosan juga berfungsi sebagai penghambat jamur pada tomat (Alfaro et al, 2019).…”