Effect of OleoGum Resin of Ferula Assafoetida on Growth of Some Food and Crop Contaminating Microbes

Objective: The aim of this study was to determine the Minimum inhibitory concentration (MIC) and minimum fungicidal or bactericidal concentration (MFC, MBC) of oleogum resin of Ferula assafoetida on the growth of food spoilage microbes of bacteria, yeasts and fungal and investigation of the most sensitive of them to oleogum resin of these plant. Methods: In this study oleogum resin of F.assafoetida were dissolved in sterile distilled water and then its antimicrobial effects was studied on the growth of seven microbial species including Bacillus subtilis, Escherichia coli, Staphylococcus aureus, Saccharomyces cereviciae, Candida albicans, Aspergillus flavus and Aspergillus parasiticus using microdilution method. Results: Results of these research showed that MIC and MBC values of oleogum resin on B.subtilis and E.coli were 1562.5 and gt;100000 µg/ml respectively, which were more than MIC and MBC values of S.aureus. Among tested yeasts, C.albicans showed more resistance than the S.cereviciae. Also MIC value of A.parasiticus (390.6 µg/ml) was less than A.flavus (781.3 µg/ml). Results of the present study indicates that oleogum resin of F.assafoetida has significant (P lt;0.05) antimicrobial activity, which strengthens its potential use as essential antimicrobial source in the near future.