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

被引：0

作者：

Smânia, EDA ^{[1
]}

Júnior, AS ^{[1
]}

Loguercio-Leite, C ^{[1
]}

机构：

[1] Univ Fed Santa Catarina, Ctr Ciencias Biol, Dept Microbiol & Parasitol, BR-88040900 Florianopolis, SC, Brazil

来源：

REVISTA DE MICROBIOLOGIA | 1998年 / 29卷 / 04期

关键词：

Pycnoporus sanguineus; cinnabarin; antimicrobial activity; fungus; bacteria;

D O I：

暂无

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

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).

引用

页码：317 / 320

页数：4

共 9 条

[1] INVESTIGATION OF THE PIGMENTS OF PYCNOPORUS-SANGUINEUS - PYCNOSANGUIN AND NEW PHENOXAZIN-3-ONES [J].