Effects of Stenochlaena palustris Leaf Extract on Growth and Morphogenesis of Food Borne Pathogen, Aspergillus niger

Some synthetic preservatives have become controversial because they have been proven to cause health problems. These increased health concerns have led consumers to prefer food preservatives based on natural products. Hence, Stenochlaena palustris leaf extract was used in this study to evaluate the antifungal activity against food borne pathogen, Aspergillus niger. The value of minimum inhibitory concentration and minimum fungicidal concentration of leaf extract for this fungus grown on Potato Dextrose Agar medium was 50 mg/ml. IC50 value for the hyphal growth of A. niger was at a concentration of 17.41 mg/ml. Morphology changes of A. niger treated with the fern leaf extract was observed through scanning electron microscope. The thread-like and elongated hyphae cell wall was disrupted, with some appearing flattened and others being broken. Currently, there is growing interest in using natural food preservatives such as medicinal plant extracts for preserving foods to reduce outbreaks of foodborne pathogenic microorganisms. Hence, S. palustris appears to have promise as a safe alternative natural product-based food preservative for future generations.