Title The Antifungal Effects of Kombucha against the Plant Pathogens Fusarium Species-1
Authors Nilay ERGÜN,Perihan GÜLER
Abstract Kombucha, obtained by fermentation of sweetened tea with a symbiotic association of fungi with acetic acid bacteria, is drink consumed for positive effects on human health. Kombucha anticancer, antirheumatic, antiviral, antifungal , antiallergenic , supports the immune system, cardiovascular diseases, digestive system, relieving the problems, diabetes, cholesterol and blood pressure are regulatory implications. In our study, the antifungal effects of Kombucha were investigated against plant pathogens Fusarium species. When Kombucha extract prepared, 60 grams of sugar and 2 black tea bags were added boiled in 1 liter of water and cooled 20 minutes after infusion. Kombucha culture was added and in the dark, and fermentation was allowed to 26 ± 1 ° C. After 10 days Kombu extracts were available for use. In this study, F. oxysporum , F. solani, F. dimerum F. equiseti from Fusarium species were selected as test organisms. Selected species was inoculated to potato dextrose agar ( PDA) center separately. In the dark, it was incubated at 26 ± 1 ° C for 4 days. After the incubation period, five pellets were taken from Fusarium species and at the Nutrient Broth (150cc) was inoculated and was incubated at 140 rpm, 26 ± 1 ° C for 72 hours. Then, developing species (1ml) was inoculated to malt extract agar (MEA) to cover fort he agar medium. Sterile distilled water extracts and Kombu extracts were absorbed to Whatman fitler paper No.1 discs (5mmØ). Distilled water impregnated disks were used as controls. Control group discs and Kombucha extract impregnated discs were inoculated into the center of medium to be approximately 3 cm intervals. In the dark, they were incubated at 26 ± 1 ° C for 4 days and were measured the formed zone diameters.
Keywords Antifungal effect, Fusarium, Kombucha
Journal BIBAD - Research Journal Of Biological Sciences
Issue Issue 1
Page 026-028
Year 2016
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