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Food Microbiology • Rev. Microbiol. 29 (4) • Oct 1998 • https://doi.org/10.1590/S0001-37141998000400017   copy

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

Síntese de cinabarina por Pycnoporus sanguineus e sua atividade antimicrobiana sobre bactérias isoladas de alimentos

Authorship SCIMAGO INSTITUTIONS RANKINGS

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).

Pycnoporus sanguineus; cinnabarin; antimicrobial activity; fungus; bacteria

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