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Antifungal Effect of Aloe Vera Gel on Penicillium Citrinum in Culture Media and UF Cheese

Kazhal Sajadi 1 and Samira Bahramian 2
1. Department of Food Science and Technology, Kurdistan Science and Research Branch, Islamic Azad University, Sanandaj, Iran
2. Department of Food Science and Technology, Sanandaj Branch, Islamic Azad University, Sanandaj, Iran
Abstract—Inhibitory effect of natural ingredients such as essential oils and plant extracts against fungal activity was evaluated on several researches. Aloe vera gel contains a blend of carbohydrates (polysaccharides), glycoprotein (enzymes) as well as a variety of nutrients, vitamins and minerals and has antimicrobial, anti-fungal and anti-oxidant properties. In this study, the effect of Aloe vera gel at concentrations of 0.5%, 1%, 2%, 5%, 10% and 15% on inhibition of Penicillium citrinum (PTCC 5304) growth in culture media and UF cheese was investigated. The maximum percentage of mold growth inhibition on UF cheese at 15% concentration was 37.3%.
 
Index Terms—aloe vera gel, penicillium citrinum, antifungal, UF cheese

Cite: Kazhal Sajadi and Samira Bahramian, "Antifungal Effect of Aloe Vera Gel on Penicillium Citrinum in Culture Media and UF Cheese," International Journal of Food Engineering, Vol. 1, No. 1, pp. 61-64, June 2015. doi: 10.18178/ijfe.1.1.61-64
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