Chang, T.C., Jang, H.D., Lin, W.D. and Duan, P.F. (2016) Antioxidant and Antimicrobial Activities of Commercial Rice Wine Extracts of Taiwanese Alliums fistulosum. Food Chemistry, 190, 724-729.
http://dx.doi.org/10.1016/j.foodchem.2015.06.019

has been cited by the following article:

• TITLE: Antifungal Activities of Commercial Rice Wine Extracts of Taiwanese Allium fistulosum

  AUTHORS: Tsan-Chang Chang, Hung-Der Jang, Wang-De Lin, Peng-Fu Duan

  KEYWORDS: Allium fistulosum, Allicin, Antifungal Activity, Pathogenic Fungi, Minimal Inhibitory Concentration (MIC)

  JOURNAL NAME: Advances in Microbiology, Vol.6 No.7, June 15, 2016

  ABSTRACT: Antifungal activities of the commercial rice wine extracts of Allium fistulosum were analyzed. Antifungal activities were tested against 7 pathogenic fungi by using agar disc diffusion and tube dilution tests. The results show that the commercial rice wine extracts of Allium fistulosum have strong antifungal activity against Aspergillus brasiliensis ATCC 16404, Candida albicans ATCC 10231, Microsporumcanis ATCC 36299, M. gypseum ATCC 24102, Trichophyton mentagrophytes ATCC 9533, T. rubrum ATCC 28188, and T. tonsurans ATCC 28942. The commercial rice wine extracts of different A. fistulosum parts were found to exhibit significant antifungal activities with the minimal inhibitory concentration (MIC) in the range of 0.2 - 1.0 mg/mL. The antifungal activity of the extracts of different A. fistulosum parts was in the order of AFS (stem) > AFI (plant body) > AFL (leaf) > AFR (root).