42. Efficacy of different vinegars as antifungal agents against Cryptococuss neoformans and Sarocladium kiliense

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Humaira Niamat, Asmara Imtiaz, Muhammad Amjad Khan , Muneeba

Abstract

Natural sources have caught the scientist’s eye for the development of new active substances because of side effects of chemically synthetic preservatives and their ultimate hazardous effects on human health. In the present study, three types of vinegars; white distilled vinegar, grape vinegar and apple cider have been used to test the antifungal activity against Cryptococcus neoformans and Sarocladium kiliense. Rotten vegetables; cucumber and tomato were used to isolate these two fungal isolates. These isolates were identified using microscopic technique. Anti-fungal activity was observed followed by application of vinegars through agar well diffusion assay technique. All vinegars showed significant size of zone of inhibition against fungal specie. Distilled white vinegar showed the best effect against C. neoformans and S. kiliense forming zone of inhibition of 0.58±0.05 mm and 0.6±0.05 mm. Grape vinegar forms a zone of inhibition of 0.52±0.05 mm and 0.48±0.05, while 0.4±0.05 mm was observed against both fungal specie, as a result of application of apple cider. The results showed that vinegars can be used as an alternative to synthetic antifungal agents in order to overcome the drawbacks because they have active components i.e. phenolics and flavonoids etc. which have antifungal and anti-oxidant properties.


Keywords: Agar well diffusion; Anti-fungal agents; Apple cider; Cryptococcus neoformans; Distilled white vinegar; Grape Vinegar; Sarocladium kiliense


http://dx.doi.org/10.19045/bspab.2020.90173



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