@article{MAKHILLRJBS20149311443,
    title = {Evaluation of Antifungal Properties of <I>Zataria multiflora</I> L. and<I> 
  Mentha piperita</I> L. Extracts on <I>Aspergillus flavus},
    journal = {Research Journal of Biological Sciences},
    volume = {9},
    number = {3},
    pages = {109-111},
    year = {2014},
    issn = {1815-8846},
    doi = {rjbsci.2014.109.111},
    url = {https://makhillpublications.co/view-article.php?issn=1815-8846&doi=rjbsci.2014.109.111},
    author = {Sahar,Mehdi Mohamadian,Mmarjan and},
    keywords = {Aspergillus flavus,aflatoxin,Zataria mulriflora,Zataria mulriflora,Iran},
    abstract = {Pest control is one of the important challenges of the agriculture 
  and food commodity. The contamination of pistachio with a flatoxin produced 
  by <I>Aspergillus flavus</I> is the main problem in the export of this product 
  in recent years. <I>Aspergillus flavus</I> is one of the fungus which has a 
  wide range of hosting in seed, air and soilalong within animal foods. In the 
  present research, the effect of aqueous extracts of zataria (<I>Zataria multiflora</I> 
  Boiss) and peppermint (<I>Mentha piperita</I> L.) aerial parts were examined 
  against <I>A. flavus</I> isolated from contaminated pistachio using agar dilution 
  method. The extracts with concentration of 100-600 ppm were added to Potato 
  Dextrose Agar (PDA) medium and all tests were done at least in triplicate. In 
  order to eliminate the effect of osmotic potential of the extracts, Poly Ethylene 
  Glycol (PEG) was used with similar osmosis pressure. The fungus growth diameter 
  were calculated and expressed as mean&plusmn;Standard Deviation (SD).}
    }