Abstract
The article was aimed at investigating the antifungal activities of basil (Ocimum basilicum L.) extract against food spoilage fungi like Cladosporium cladosporioides, Emericella nidulans, Eurotium amstelodami, Eu. herbariorum, Eu. chevalieri and Eu. rubrum. At 7.0 mg/mL concentration, basil extract inhibited only the growth of C. cladosporioides. At 15.0 mg/mL concentration, the tested extract completely inhibited the growth of Em. nidulans, Eu. herbariorum, Eu. chevalieri and Eu. rubrum, while the growth of Eu. amstelodami was reduced by 42.1%. Applying the agar plate method, the strongest effect was exhibited against C. cladosporioides whereas Eu. amstelodami showed the lowest sensitivity to the applied extract. Higher extract concentrations (7.0 and 15.0 mg/mL) reduced growth of aerial mycelium in all tested species. The microscopic examination of the fungi confirmed the presence of hyphae deformations with a frequent occurrence of fragmentations and thickenings and diminished sporulation. Practical Applications The obtained results showed that the investigated extract, in addition to the basic sensory role it plays in the food product, can also be used as an antifungal agent in food protection from mycological and mycotoxicological contamination.
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