Document Type: Original Article


1 Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran

2 Food Science and Technology Research Institute, ACECR, Mashhad Branch, Mashhad, Iran


Objective: The aim of this study was to determine the Minimum inhibitory concentration (MIC) and minimum fungicidal or bactericidal concentration (MFC, MBC) of oleo-gum 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 oleo-gum resin of these plant. Methods: In this study oleo-gum 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 micro-dilution method. Results: Results of these research showed that MIC and MBC values of oleo-gum resin on B.subtilis and E.coli were 1562.5 and >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 oleo-gum resin of F.assafoetida has significant (P<0.05) antimicrobial activity, which strengthens its potential use as essential antimicrobial source in the near future.


Main Subjects

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