Antifungal effects of Thyme oil on Candida albicans and Aspergillus fumigates

Spoilage and poisoning of foods by fungi is a major problem, especially in developing countries. Aspergillus is the most important fungi causing spoilage of foodstuffs. Candida albicans as a yeast is the most important problem in local and mucosal oppertunistic infections. The effects of growth inhibition of Thyme oil on Candida albicans and Aspergillus fumigatus were studied in invitro . The disc diffusion method was used to evaluate the zone of fungal growth inhibition. Minimal Inhibitory Concentration (MIC) of the oil was used as broth dilution method and Minimal Fungicidal Concentration (MFC) of the oil was determined by agar surface culture method and compared with each other. The formaline was used as positive control and normal saline was used as negative control. Zone of inhibition of Thyme on Aspergillus fumigatus was 34mm and on Candida albicans was 35 mm. Minimal Inhibition Concentration (MIC) of the oil on Aspergillus fumigatus was 7 ?lit/ml and Minimal Inhibition Concentration (MIC) of the oil on Candida albicans was 250 ?lit/ml. The Thyme oil was found to be strongly fungistatical agent against Candida Albicans and Aspergillus fumigatus, were studied in invitro.