Antifungal Efficacy of Allium Sativum and Zingiber Officinale on Fungi Isolated from Spoilt Bread

Abstract

Zingiber officinale is a common condiment for various foods and beverages and a history of important traditional medicine herb for the treatment of stomach disorder. This study deals with the antifungal activity of Allium sativum and Zingiber officinale and their phytochemical composition. Ethanolic extracts of two spices (Allium sativum and Zingiber officinale) were tested for antifungal activities against Aspergillus sp, Penicillium sp and Fusarium sp using mycelia growth extension method, result showed varying degrees of antifungal activities against the test fungi. The two extracts showed similar pattern of antifungal activities on the test fungi withthe extract of Allium sativum being more effective with increased zones of inhibition with increased concentrations. Phytochemical screening revealed the presence of flavonoids, saponins, terpenoids and tannin for Allium sativum and flavonoids, glycosides, tannins and anthraquinone for Zingiber officinale. The significant growth of inhibitions of the test fungi by the plant extract suggest the possible use of these spices in controlling infections caused by these fungi and food spoilage.