DYES AS FUNGAL INHIBITORS - EFFECT ON COLONY DIAMETER

被引:35
作者
BRAGULAT, MR
ABARCA, ML
BRUGUERA, MT
CABANES, FJ
机构
关键词
D O I
10.1128/AEM.57.9.2777-2780.1991
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
The effects of a wide range of concentrations of 13 dyes on the colony diameters of nine fungal strains (including members of the Deuteromycetes and Zygomycetes) were evaluated. Auramine at a concentration of 50 ppm (50-mu-g/ml), methylene blue at a concentration of 500 ppm, gentian violet at a concentration of 5 ppm, and phenol red at a concentration of 50 ppm performed as well as the commonly used dyes dichloran at a concentration of 2 ppm and rose bengal at a concentration of 50 ppm in that they allowed adequate colony development of the Deuteromycetes strains tested and controlled rapidly spreading fungi.
引用
收藏
页码:2777 / 2780
页数:4
相关论文
共 27 条
[1]   SELECTIVE MEDIUM FOR ISOLATION OF FUSARIUM SPECIES AND DEMATIACEOUS HYPHOMYCETES FROM CEREALS [J].
ANDREWS, S ;
PITT, JI .
APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 1986, 51 (06) :1235-1238
[2]   THE EFFECT OF SODIUM BISELENITE ON THE GROWTH AND AFLATOXIN PRODUCTION OF ASPERGILLUS-PARASITICUS AND THE GROWTH OF OTHER ASPERGILLI [J].
BADII, F ;
MOSS, MO ;
WILSON, K .
LETTERS IN APPLIED MICROBIOLOGY, 1986, 2 (04) :61-64
[3]  
BELL KK, 1967, PHYTOPATHOLOGY, V57, P934
[5]   MEDIUM FOR RAPID IDENTIFICATION AND ENUMERATION OF ASPERGILLUS-FLAVUS AND RELATED ORGANISMS [J].
BOTHAST, RJ ;
FENNELL, DI .
MYCOLOGIA, 1974, 66 (02) :365-369
[6]   GENTIAN VIOLET AS A POSSIBLE FUNGAL INHIBITOR IN POULTRY FEED - PLATE ASSAYS ON ITS ANTIFUNGAL ACTIVITY [J].
CHEN, TC ;
DAY, EJ .
POULTRY SCIENCE, 1974, 53 (05) :1791-1795
[7]  
COOKE WB, 1954, ANTIBIOT CHEMOTHER, V4, P657
[8]   A SELECTIVE AND INDICATIVE MEDIUM FOR GROUPS OF PENICILLIUM-VIRIDICATUM PRODUCING DIFFERENT MYCO-TOXINS IN CEREALS [J].
FRISVAD, JC .
JOURNAL OF APPLIED BACTERIOLOGY, 1983, 54 (03) :409-416
[9]   DIFFERENTIAL MEDIUM FOR ISOLATION OF ASPERGILLUS-FLAVUS FROM COTTONSEED [J].
HAMSA, TAP ;
AYRES, JC .
JOURNAL OF FOOD SCIENCE, 1977, 42 (02) :449-453
[10]  
HARTOG BJ, 1984, INTRO FOOD BORNE FUN, P206