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Antifungal effects of Ocimum Kilimandscharicum oil on Aspergillus flavus Infecting Maize after Harvest

Studies in Fungi 2021年第1期6卷 288-298页

作者： kaguchia sm Birgen JK Lang’at-Thoruwa C Akwa TE Department of Plant Sciences Kenyatta UniversityNairobiKenya Department of Chemistry Kenyatta UniversityNairobiKenya Department of Biochemistry Microbiology and Biotechnology Kenyatta UniversityNairobiKenya

Maize is consumed throughout the year in *** facilities of Maize vary with the economic status of the *** resource producers are likely to have unsuitable storage facilities whose conditions may predispose stored maize to post-harvest fungal *** most frequently encountered fungus in stored maize is Aspergillus flavus which produces aflatoxins that causes teratogenic,carcinogenic,mutagenic and hepatotoxic *** are used to control post-harvest fungi,but these have health *** an alternative safe method is the use of plant-based products which have anti-fungal *** study was therefore designed to evaluate growth inhibitory effects of Ocimum kilimandscharicum oil on Aspergillus *** leaves were collected from the plants growing naturally in Ruiru in Kiambu County,and the leaves were air dried in a shed,and oil was extracted through hydro-distillation.A total of 80 kg of threshed stored maize collected from randomly selected farms in Murang’a County were used to isolate Aspergillus *** growth experiments were done on PDA amended with different concentrations of the ***(p<0.001)inhibition of fungal radial growth occurred at oil concentration of 3.33 ul/***,concentrations above 6.67ul/ml totally inhibited the growth of the ***,significantly(p<0.001)large zones of inhibition were observed in the highest concentration of 400 ul/*** the results,it can be concluded that *** oil acts against Aspergillus flavus and is a potential source for developing an antifungal *** is recommended that the efficacy of this oil needs to be tested on other post-harvest fungi.

关键词： Aflatoxins Kenya Mycelia inhibition post harvest fungi storage conditions

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