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

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