Comparative Efficacy of Some Edible Salt Varieties against Aspergillus niger

Nagamurugan N., B. Balaguru, D. Natarajan

Abstract: The study envisages the screening of some edible salt varieties like table salt, Rock salt and Himalayan salt for their efficacy against food spoilage fungal pathogen Aspergillus niger. Different concentrations of the salt varieties were prepared and using disc diffusion methods were screened for their efficacy. It was found that almost all the salt concentration had good antifungal activity. The mycelial growth of the fungus was significantly suppressed in rock and Himalayan salt at all concentrations and comparatively the process was lower in table salt. The study shows that the Himalayan salt was the best antifungal agent compared to rock salt and table salt. Further studies with more concentration will give an idea on its threshold capacity.

Keywords: Antifungal study, rock salt, Himalayan salt, table salt, Aspergillus niger