Synergistic antimicrobial activity of essential oil and chemical food preservatives against bakery spoilage fungi *

In the present investigation two fungal strains were isolated from spoiled bread and cake samples on 2 % wheat flour agar medium. Both fungal isolates were identified on the basis of cultural and microscopic characteristics as Penicillium oxalicum and Aspergillus flavus. Effect of physical and chemical factors had been studied on growth of isolates. Essential oil of Clove (Syzygium sp.), Basil (Ocimum sp.), Neem (Azadirachta sp.),Ajwain also known as carom seeds (Trachyspermum sp.), cinnamon and chemical such as citric, benzoic, lactic and acetic acids were used to control the growth of isolates. Only clove oil showed the zone of inhibition of 45 mm against Penicillium oxalicum and of 15 mm against Aspergillus flavus. Benzoic acid, citric acid lactic acid and acetic acid showed 57.80%, 52.63%, 31.5% and 10.5% mycelial growth inhibition against Penicillium oxalicum respectively. Mycelial growth inhibition of acetic acid was 6.8% against Aspergillus flavus and no activity was observed by benzoic acid, citric acid and lactic acid. Synergistic effect of clove oil and acids had been also evaluated for control agent for growth of fungal isolates.