Antifungal Effect of Zataria multiflora: An In vitro Evaluation

Due to the limitations of using food preservatives and antifungal drugs and due to the adverse effects associated with their use, research on antifungal compounds with fewer side effects seems necessary. In this study the antifungal effects of the essence of thyme (Zataria muliflora) was studied on five different saprophytes and dermatophytes. Zataria multiflora essence was extracted by the steam distillation technique with water using the clonger apparatus. Saboraud dextrose agar culture media was prepared with different concentrations of the essential oil and their effect on dermatophytes and saprophytes were studied by noting the mean diameter of fungal colony growth after seven and fourteen days. Data were analyzed using SPSS statistical software. Total (100%) fungal growth inhibition was brought about by Zataria multiflora essence concentration of >8% mg/ml for Trichophyton mentagrophytes, Trichophyton rubrum and Epidermophyton floccosum while a concentration of > 10% mg/ml totally prevented the growth of Aspergillus fumigatus and Aspergillus flavus. In conclusion the use of Zataria multiflora essence may be promoted as a suitable antifungal agent as well as an antiseptic and preservative in the food industry.