Open AccessCinnabarin synthesis by Pycnoporus sanguineus strains and antimicrobial activity against bacteria from food products
Author(s) -
Elza de Fátima Albino Smânia,
Artur Smânia Júnior,
Clarice Loguercio-Leite
Publication year - 1998
Publication title -
revista de microbiologia
Language(s) - English
Resource type - Journals
eISSN - 1678-9881
pISSN - 0001-3714
DOI - 10.1590/s0001-37141998000400017
Subject(s) - bacillus cereus , antimicrobial , microbiology and biotechnology , bacteria , biology , klebsiella pneumoniae , leuconostoc , food science , escherichia coli , biochemistry , lactic acid , genetics , gene
Among three strains of Pycnoporus sanguineus, MIP 89007 produced more cinnabarin than MIP 95001 and MIP 95002. The antimicrobial activity of cinnabarin was tested against 11 species of bacteria isolated from food. Bacillus cereus and Leuconostoc plantarum were the most sensitive to cinnabarin, being inhibited by 0.0625 mg/ml. Klebsiella pneumoniae was the least sensitive (>4.0 mg/ml). Entre três estirpes de Pycnoporus sanguineus, MIP 89007 produziu maior quantidade de cinabarina que MIP 95001 e MIP 95002. A atividade antimicrobiana dessa substância foi testada contra 11 espécies de bactérias associadas a fontes alimentares. Bacillus cereus e Leuconostoc plantarum foram os microrganismos inibidos com a menor concentração de cinabarina (0.0625 mg/ml), e Klebsiella pneumoniae foi a espécie menos sensível (>4.0 mg/ml)