Naslov
Antifungal activity of coumarin

Autori
Delaš, Frane ; Duraković, Senadin ; Sviben, Iva Ana ; Martinko, Sunčica ; Markov, Ksenija ; Duraković, Lejla ; Čvek, Domagoj

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Abstracts of the 2008 Joint Central European Congress 4th Central European Congress on Food 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists (CEFood) / Galić, K. - Zagreb : Hrvatsko društvo za prehrambenu tenologiju, biotehnologiju i nutricionizam, 2008, 221-221

ISBN
978-953-99725-2-1

Skup
The 2008 Joint Central European Congress 4th Central European Congress on Food 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists (CEFood)

Mjesto i datum
Cavtat, Hrvatska, 15.05.2008. - 17.05.2008

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Antifungal effect; Coumarin; Moulds; Yeasts

Sažetak
Coumarins belong to a group of organic compounds naturally occuring in many plants. They are used as food additives as well as in the drugs synthesis.The purpose of this study was to determine the effect of coumarin on the growth of selected strains of yeast (Candida albicans ZMPBF 132, Candida lypolitica ZMPBF 33 and Candida utilis ZMPBF 11) and mould (Aspergillus niger ZMPBF 357, Aspergillus parasiticus ZMPBF 2999 and Aspergillus ochraceus ZMPBF 318).The experiments were carried out in a stationary culture on agar plates at incubation temperature of 28 oC, during 4 days for yeasts and 7 days for moulds.The antifungal activity of coumarin was determined by the disc-diffusion method for various concentrations of the compound, by measuring the diameter of the zone of inhibition.The coumarin used in the experiments showed the significant inhibitory effect on growth of yeasts and moulds, with the antifungal effect much more pronounced on the growth of moulds compared to yeasts.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija

POVEZANOST RADA