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

Revista De Microbiologia Pub Date : 1998-10-01 DOI:10.1590/S0001-37141998000400017

Elza F. A. Smânia, Artur Smânia Júnior, C. Loguercio-Leite

引用次数: 15

Abstract

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).

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朱砂毒素菌株合成朱砂素及其对食品中细菌的抑菌活性

在3株血绿小蠊中，MIP 89007的朱砂素产量高于MIP 95001和MIP 95002。对从食品中分离的11种细菌进行了抑菌活性试验。蜡样芽孢杆菌和植物白孢杆菌对朱砂苷最敏感，0.0625 mg/ml对其抑制作用最强。肺炎克雷伯菌最不敏感(>4.0 mg/ml)。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Revista De Microbiologia

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