To study the antifungal activity of Indian spices against Aspergillus niger and Trichoderma reesei

There has been constant increase for the search of efficient and alternative for food conservation with the aim of replacing antimicrobial chemical additives. Spices provide a capable alternative for food safety issues. In the present attempt, fifteen Indian spices were investigated using different solvents such as ethanol, methanol and acetone for determining antifungal potential of some common Indian Spices against two fungal species - Aspergillus niger and Trichoderma reesei using agar well diffusion method. Ethanolic extracts of Glycyrrhiza glabra were found to be highly effective against Aspergillus niger. Also the ethanolic, methanolic and acetone extracts of Glycyrrhiza glabra were found to be very effective against trichoderma reesei showing maximum zone of inhibition