Partial Purification of α-amylase Expressed by a Tropical Mutant Strain of Aspergillus niger IFE 08; Comparative study of bacteriological analysis in hawked suya meat and suya meat on a Barbeque stand

E3 Journal of Microbiology Research

E3 Journal of Microbiology Research Vol. 2 (1) pp. 009-013, January 2014; © E3 Journals

Comparing the effect of ozonized olive oil with clotrimazole on three Candida species C. albiacans, C. glabrata, C. krusei

Fariba Berenji1 * , Omid Rajabi2 , Maryam Azish3 , Nazanin Minoochehr2
1 Department of Parasitology & Mycology, Medical Faculty, Mashhad University of Medical Sciences, Mashhad, Iran
2 Department of Medicinal Chemistry. Mashhad University of Medical Sciences, Mashhad, Iran
3 Department of Medical Mycology, School of Medicine, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
*Corresponding Author E-mail:
Accepted 22 January 2014


One of the most important pathogenic fungi in immune compromised patients is Candida.spp. Ozone is an allotropic form of oxygen with high oxidation power; in addition it has fungicidal effects. Considering highly prevalence of Candida infections and drug resistance, it is important to find a low cost medicine with high effects and with low adverse effects for treating these kinds of infections. In this study, the effect of ozonated olive oil compared with clotrimazole on three species of candida (C. albicans, C. glabrata, and C. krusei) on saboraud dextrose agar (SDA) media was evaluated.Different concentrations of ozonated olive oil (166.66, 200, 233.33, 266.66, 300 mg/ml) in culture media were prepared and poured in some plates separately. Plates without ozonated olive oil were used as negative control. Plates containing different amount of clotrimazole (1, 2, 3, 6, and 8µg/ml) were considered as positive control. After inoculation of different candida spp. in all media, the plates were incubated at 37˚C for 72 hours and observed for fungal growth in their status every 24 hours. Our study showed that the minimum inhibitory concentration (MIC) of ozonated olive oil for Candida krusei was 166.66, and for Candida albicans and Candida glaberata were 233.33, 200 mg/ml respectively. Clotrimazole inhibited all candida species in concentration much lower than ozonated olive oil. Considering that the ability of ozonated olive oil to inhibit candida growth in the media, authors hope that future researches will be performed based on this study and it can be a new product for topical treatment of candidiasis.

Keywords: Candida albicans; Candida krusei; Candida glabrata; Olive oil; ozone; Clotrimazole.

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