Cinnabarin synthesis by Pycnoporus sanguineus strains and antimicrobial activity against bacteria from food products

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...

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Bibliographic Details
Published in:Revista de microbiologia 1998-10, Vol.29 (4), p.317-320
Main Authors: Smânia, Elza de Fátima Albino(Universidade Federal de Santa Catarina), Smânia Júnior, Artur(Universidade Federal de Santa Catarina), Loguercio-Leite, Clarice(Universidade Federal de Santa Catarina)
Format: Article
Language:English
Subjects:
antimicrobial activity
atividade antimicrobiana
bacteria
bactéria
cinabarina
cinnabarin
fungo
fungus
MICROBIOLOGY
Pycnoporus sanguineus
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Summary: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).
ISSN:0001-3714
0001-3714
DOI:10.1590/S0001-37141998000400017