Search results for "Penicillium brevicompactum"
showing 2 items of 2 documents
Whey fermented by using Lactobacillus plantarum strains: A promising approach to increase the shelf life of pita bread
2019
Nowadays, there is an increasing concern regarding the shelf life of food products, leading producers to research natural antimicrobial agents to use in food preparation. In this study, we evaluated the antifungal activity of Lactobacillus plantarum fermented whey and then added the whey during preparation of pita bread to study shelf-life improvement. The fermented whey showed a satisfactory inhibitory (antifungal) effect against Penicillium expansum and Penicillium brevicompactum strains: the minimum inhibitory and minimum fungicidal concentrations ranged from 3.9 to 39.0 g/L and from 62.5 to 250 g/L, respectively. Addition of fermented whey increased the shelf life of the pita bread. Aft…
A heterocyclic oxime from a fungus with anti-juvenile hormone activity
1998
Two fractions obtained after chromatography of dichloromethane extract of Penicillium brevicompactum culture medium showed anti-juvenile hormone activity. One was active when assayed in vivo against Oncopeltus fasciatus third-instar nymphs, whereas the other showed a strong in vitro inhibition of JH III biosynthesis on Locusta migratoria corpora allata. A subfraction of the latter, constituting 97% of this fraction, is a main component that possessed the juvenile hormone biosynthesis inhibitory activity. Chemical characterization of this compound shows a sesquiterpene-like structure, molecular mass of 278.16185 daltons, corresponding to an empirical formula of C15H22N2O3 named brevioxime. E…