The use of nanohybrid curcumin to inhibit some types of local yeasts Isolate

N. Sh. Ahmed; E. I. Al–Shamary; A. A. K. Al-Ghanimi

doi:10.53730/ijhs.v6nS7.13669

Authors

N. Sh. Ahmed Researcher, Dep. of Food Sci, Coll. of Agri. Univ. of Baghdad, Iraq
E. I. Al–Shamary Prof, Dep. of Food Sci, Coll. of Agri. Univ. of Baghdad, Iraq
A. A. K. Al-Ghanimi Prof, Department of Biology, College of Science, University of Kerbala, Kerbala, Iraq

Keywords:

yeastsisolate, nanohybrid Curcumin, VITK 2 identification

Abstract

The objective of this study was to use nanohybrid Curcumin Cur-ZnO and Cur-MgO as well as free curcumin to detect, isolate, characterize, and inhibit the development of certain yeasts locally isolated from some spoilage foods. Yeasts responsible for spoiling were recovered in 21 different colonies from cheese, cooked cheese, pickles, fig jam, apple jam, dates, rice, canned chickpeas, and dried figs. Nine yeast isolates were chosen for further morphological and biochemical investigation using VITK 2. Six different genera and species of yeast were found, with three of them, all members of the genus Candida (Candida inconspicua/lambica, Candida krusei, and Candida famata), being the most common. It was determined that between one and two isolations belonged to the genus Zygosccharomyces SPP, and that one isolation belonged to each of the races Trichosporon asahii, Malassezia furfur, Kloekera SPP, and Rhodotorula, with probabilities ranging from.87 – 96%. The results showed that the concentration-dependent inhibition was greatest for the Cur-ZnO nanohybrid, next for the Cur-MgO nanohybrid, and finally for the free curcumin.

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