اثر ضد قارچی عصاره آبی، هیدروالکلی و اولتراسونیک موسیر بر آسپرژیلوس نایجر و پنی سیلیوم اکسپانسوم جدا شده از پنیر کپک زده

شریفی سلطانی, مهدی; قدیری لنگری, فاطمه

doi:10.48311/fsct.2026.117596.82927

اثر ضد قارچی عصاره آبی، هیدروالکلی و اولتراسونیک موسیر بر آسپرژیلوس نایجر و پنی سیلیوم اکسپانسوم جدا شده از پنیر کپک زده

نوع مقاله : مقاله پژوهشی

نویسندگان

مهدی شریفی سلطانی ¹

فاطمه قدیری لنگری ²

¹ گروه دامپزشکی، واحد چالوس، دانشگاه آزاد اسلامی، چالوس، ایران

² دانش آموخته گروه دامپزشکی، واحد بابل، دانشگاه آزاد اسلامی، بابل، ایران.

10.48311/fsct.2026.117596.82927

چکیده

آلودگی مواد غذایی به کپک ‌ها، یکی از چالش‌های مهم در صنایع غذایی به شمار می‌رود. هدف از این پژوهش، مطالعه و مقایسه اثرات ضد قارچی عصاره‌های آبی، هیدروالکلی (اتانولی) و اولتراسونیک حاصل از گیاه موسیر، بر رشد این دو کپک بود. کپک مورد مطالعه از فساد پنیر سفید ایرانی کپک‌ زده جدا شدند. عصاره های آبی و هیدروالکلی موسیر به ترتیب با حلال آب مقطر و الکل اتانول 70 درصد با استفاده از دستگاه سوکسله؛ و عصاره اولتراسونیک با بهره‌گیری از حمام فراصوت در دمای 45 درجه سیلسیوس و توان 20 کیلوهرتز به مدت 20 دقیقه به دست آمدند. فعالیت ضد قارچی عصاره ها بر اساس تعیین حداقل غلظت ممانعت از رشد (MIC) و حداقل غلظت کشنده (MFC) مورد ارزیابی قرار گرفت و تجزیه و تحلیل میانگین داده ها با آنالیز واریانس دوطرفه و تست دانکن با سطح اطمینان 95 درصد انجام شد. نتایج نشان داد که عصاره های آبی، هیدروالکلی و اولتراسونیک بر روی هر دو قارچ مورد مطالعه اثر ضد میکروبی داشتند. قوی ترین MIC و MFC به دست آمده به ترتیب مربوط به عصاره های اولتراسونیک، هیدروالکلی و آبی بود (P<0.05). همچنین مشخص شد که پنی سیلیوم اکسپانسوم در مقایسه با آسپرژیلوس نایجر در برابر همه انواع عصاره ها مقاوم تر بود و مقادیر بالاتری از عصاره برای مهار رشد و کشتن قارچ لازم بود (P<0.05). تفاوت بین ترکیبات موثره عصاره های آبی، هیدروالکلی و اولتراسونیک موسیر می تواند نشان دهنده نقش کلیدی ترکیبات ضد قارچی موجود در عصاره باشد.

کلیدواژه‌ها

عصاره موسیر

ضد قارچی

حداقل غلظت ممانعت از رشد

حداقل غلظت کشنده

موضوعات

اسانس ها و عصاره ها

عنوان مقاله English

Antifungal effect of aqueous, hydroalcoholic and ultrasonic extracts of shallot (Allium stipitatum) on Aspergillus niger and Penicillium expansum isolated from moldy cheese

نویسندگان English

Mahdi Sarifi soltani ¹

Fatemeh Ghadiri Langari ²

¹ Department of veterinary, Chalous branch, Islamic Azad University, Chalous, Iran.

² Department of veterinary, Babol, Islamic Azad University, Babol, Iran.

چکیده English

Contamination of food products by molds is a significant challenge in the food industry. The aim of this study was to investigate and compare the antifungal effects of aqueous, hydroalcoholic (ethanolic), and ultrasonic extracts of the shallot (Allium stipitatum) on these two molds. Molds were isolated from spoilaged Iranian white cheese. Aqueous and hydroalcoholic extracts were prepared using distilled water and 70% ethanol by Soxhlet extraction, respectively, and the ultrasonic extract was obtained using an ultrasonic bath at 45°C and 20 kHz for 20 minutes. Antifungal activity of the extracts was evaluated by determining the minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC), data were analyzed using two-way ANOVA and Duncan’s test with a 95% confidence level. The results demonstrated that aqueous, hydroalcoholic, and ultrasonic extracts exhibited antimicrobial effects against both fungi. ultrasonic extract of shallot had the strongest inhibitory and fungicidal effects against both fungi (P<0.05). Additionally, Penicillium expansum was more resistant to all extract types compared to Aspergillus niger, requiring higher extract concentrations for inhibition and fungicidal effect (P<0.05). The differences between the active compounds of shallot aqueous, hydroalcoholic and ultrasonic extracts could indicate the key role of the antifungal compounds present in the extract.

کلیدواژه‌ها English

shallot (Allium stipitatum) extract

Antifungal

MIC (Minimum Inhibitory Concentration)

MFC (Minimum Fungicidal Concentration)

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