Effect of Prunus laurocerasus L. (Cherry Laurel) Leaf Extracts on Growth of Bread Spoilage Fungi

Department of Food Engineering, Faculty of Agriculture, Uludag University, 16059 Gorukle - Bursa, Turkey


SAHAN, Yasemin, 2011. Effect of Prunus laurocerasus L. (Cherry Laurel) leaf extracts on growth of bread spoilage fungi. Bulg. J. Agric. Sci., 17: 83-92

Six different extracts (4 solvent extracts and 2 water extracts) of Prunus laurocerasus L., leaf were used to determine the antifungal effect of it on Aspergillus chevalieri, A. flavus, A. fumigatus, A. niger, A. oryzae, A. parasiticus, Fusarium oxysporum, Mucor spp., Penicillium commune, P. islandicum, P. roqueforti, P. solitum, P. verrucosum, Rhizopus oligosporus and R. stolonifer by disc diffusion and micro dilution methods. Statistical results showed that the kind and amount of extracts have a significant effect against tested fungi. The maximal inhibition zone, MIC and MFC values for fungal strains, which were sensitive to extracts of P. laurocerasus L. leaf, were in range of 2-19 mm, 7, 8-500 µg/ml and 15.6-500 µg/ml, respectively. The highest total antifungal effect was observed from ethanol and acetone extracts. Comparing the sensitivity of the fungi to all P. laurocerasus L. leaf extracts, P. verrucosum demonstrated higher resistance than the other test fungi while F. oxysporum was the most sensitive microorganism (p < 0.05).

Key words: Prunus laurocerasus L., cherry laurel, Extracts, Bread Spoilage, MIC, MFC

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